Beetroot Carrot Punch

15 mins
Serves 1
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Directions

  1. 1Scrape and cut carrots into smaller pieces.
  2. 2Scrape and cut carrots into smaller pieces.
  3. 3Scrape and cut carrots into smaller pieces.
  4. 4Before and after you cut the carrots, make sure that you give them a good rinse.
  5. 5Before and after you cut the carrots, make sure that you give them a good rinse.
  6. 6Before and after you cut the carrots, make sure that you give them a good rinse.
  7. 7Boil the carrots and beetroots; this way you consume the pulp and get a richer drink. You don't necessarily have to cut these up too small because we're going to cook them.
  8. 8Boil the carrots and beetroots; this way you consume the pulp and get a richer drink. You don't necessarily have to cut these up too small because we're going to cook them.
  9. 9Boil the carrots and beetroots; this way you consume the pulp and get a richer drink. You don't necessarily have to cut these up too small because we're going to cook them.
  10. 10Add the carrots and beetroots to a pot.
  11. 11Add the carrots and beetroots to a pot.
  12. 12Add the carrots and beetroots to a pot.
  13. 13Add 4 cups of water to the pot.
  14. 14Add 4 cups of water to the pot.
  15. 15Add 4 cups of water to the pot.
  16. 16Cover your pot and over medium heat allow these to cook for about 12 to 15 minutes. But once cooked you should be able to pierce them.
  17. 17Cover your pot and over medium heat allow these to cook for about 12 to 15 minutes. But once cooked you should be able to pierce them.
  18. 18Cover your pot and over medium heat allow these to cook for about 12 to 15 minutes. But once cooked you should be able to pierce them.
  19. 19Turn off your stove and allow this to cool.
  20. 20Turn off your stove and allow this to cool.
  21. 21Turn off your stove and allow this to cool.
  22. 22Once the beetroot and carrot have cooled, blend with all the spices and the milk.
  23. 23Once the beetroot and carrot have cooled, blend with all the spices and the milk.
  24. 24Once the beetroot and carrot have cooled, blend with all the spices and the milk.
  25. 25Add the cooked beetroot, carrot and liquid.
  26. 26Add the cooked beetroot, carrot and liquid.
  27. 27Add the cooked beetroot, carrot and liquid.
  28. 28Add nutmeg.
  29. 29Add nutmeg.
  30. 30Add nutmeg.
  31. 31Add vanilla extract.
  32. 32Add vanilla extract.
  33. 33Add vanilla extract.
  34. 34Add allspice.
  35. 35Add allspice.
  36. 36Add allspice.
  37. 37Add ground cinnamon.
  38. 38Add ground cinnamon.
  39. 39Add ground cinnamon.
  40. 40Add evaporated coconut milk. Sweeten to your liking.
  41. 41Add evaporated coconut milk. Sweeten to your liking.
  42. 42Add evaporated coconut milk. Sweeten to your liking.
  43. 43Blend until completely smooth.
  44. 44Blend until completely smooth.
  45. 45Blend until completely smooth.
  46. 46Set in your refrigerator to cool.
  47. 47Set in your refrigerator to cool.
  48. 48Set in your refrigerator to cool.

Ingredients

  • 6 medium carrots
  • 6 medium carrots
  • 6 medium carrots
  • 5 medium beetroots
  • 5 medium beetroots
  • 5 medium beetroots
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 12 oz evaporated coconut milk
  • 12 oz evaporated coconut milk
  • 12 oz evaporated coconut milk
  • 1 agave
  • 1 agave
  • 1 agave
  • 0.5 tsp grated nutmeg
  • 0.5 tsp grated nutmeg
  • 0.5 tsp grated nutmeg
  • 1 tsp allspice
  • 1 tsp allspice
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 0.5 tbsp vanilla extract
  • 0.5 tbsp vanilla extract
  • 0.5 tbsp vanilla extract

Equipment

knifepotblender