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overhead shot of the punch

Jamaican Beetroot Punch (Vegan Style)

Learn how to make this Jamaican beetroot (beets) drink 2 ways - with or without milk (vegan style of course). Both recipes are wholesome, nutritious and a delightful Caribbean beverage to drink any time of the year.
Course Smoothie and drinks
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 98kcal
Author Charla


To make the punch with milk (thick textured version)

  • 4 large beetroot/beets peeled and chopped
  • 5 large carrots peeled and chopped
  • cups water or more if needed
  • 1 inch ginger peeled
  • 2 cups almond milk or can use coconut milk, cashew etc...
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoon vanilla extract
  • sweetener of your choice i.e coconut condensed milk , dates, agave nectar etc... sweeten to taste

Without milk/sugar free - Juice only

  • 4 large beetroots/beets peeled and chopped
  • 5 large carrots peeled and chopped
  • cups water or more if needed
  • 1 inch ginger peeled
  • 4-6 dates optional


To make the punch

  • Start by adding the chopped carrots and beets to a steamer/steaming basket and steam the vegetables until they are soft.
  • Once steamed, add the beets, carrot, ginger and water to a blender (if you are using dates then add them now)
  • Proceed to blend into a smooth consistency. The juice will be more on the thicker side, if you want the punch be thick then DON'T strain it. Alternatively, use a mesh strainer/cheese cloth and pour into a jug.
  • Stir in the almond milk (add more water/milk then what is stated if you want an even thinner consistency), cinnamon, nutmeg and vanilla.
  • Sweeten with coconut condensed milk or agave etc.. to taste.

To make the juice only

  • Add the water to a high speed blender
  • Add the carrots, beets, ginger and dates if you are using them.
  • Blitz until a smooth consistency is formed.
  • Grab a strainer and proceed to pour the juice into the mesh strainer (discard the pulp, or save it for baked goods or use as compost).


  • If possible, use a high speed blender i.e Vitamix, Blendtec to achieve best results.
  • If free to use ANY plant based milk of your choice. I personally LOVE to use Almond Milk
  • You may need to make the juice/punch in batches.
  • If you have a juicer, it's perfectly fine to use that instead.
  • Beets/beetroot can be very staining especially on clothes and hands. Be sure to wear overalls if necessary and handle with gloves.
  • If the juice of the beets should come in contact with the skin, simply use baking soda to wash the area and it should fade.
  • You can make the juice without carrots and use beets alone if you want to.
  • Once the juice is made, keep refrigerated and consume within 5-7 days of making it.
  • The amount of water/milk used is a rough guide, you may want to thin out the punch/juice some more so add more liquid towards the end.


Calories: 98kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 548mg | Fiber: 5g | Sugar: 12g | Vitamin A: 17004IU | Vitamin C: 9mg | Calcium: 162mg | Iron: 1mg