Directions
- 1Scrape and cut carrots into smaller pieces.
- 2Before and after you cut the carrots, make sure that you give them a good rinse.
- 3Boil 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.
- 4Add the carrots and beetroots to a pot.
- 5Add 4 cups of water to the pot.
- 6Cover 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.
- 7Turn off your stove and allow this to cool.
- 8Once the beetroot and carrot have cooled, blend with all the spices and the milk.
- 9Add the cooked beetroot, carrot and liquid.
- 10Add nutmeg.
- 11Add vanilla extract.
- 12Add allspice.
- 13Add ground cinnamon.
- 14Add evaporated coconut milk. Sweeten to your liking.
- 15Blend until completely smooth.
- 16Set in your refrigerator to cool.
Ingredients
- 6 medium carrots
- 5 medium beetroots
- 4 cups water
- 12 oz evaporated coconut milk
- 1 agave
- 0.5 tsp grated nutmeg
- 1 tsp allspice
- 1 tsp ground cinnamon
- 0.5 tbsp vanilla extract
Equipment
knifepotblender
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