Beetroot Punch Recipe – With & Without Milk

This Trinidad beetroot punch is a creamy Caribbean drink made by blending fresh beets with lime, then adding milk and condensed milk for a little sweetness.

You can also stop at the fresh beet juice stage and enjoy it without milk. I’ll show you how to make both versions, plus a few easy ways to adjust the punch to your taste.

Why you’ll love this beetroot punch

Beets have a natural sweetness and deep, earthy flavor that I really enjoy in a drink. Add some milk and a little sweetness, and I can drink a jug of this beetroot punch in no time.

If you enjoy making fresh Caribbean drinks at home, try my soursop juice or guava juice next.

How to make beetroot punch

Ingredient notes

You only need a few simple ingredients to make fresh beet juice or turn it into a creamy beetroot punch. The main difference is in the flavorings and, of course, the milk.

Make sure to check out the recipe card below for the full ingredient list and quantities.

• Fresh beetroot – Use fresh, firm beets without soft spots or blemishes. Medium to large beets work well.
• Lime juice – Adds a little acidity to balance the natural earthy sweetness of the beets.
• Water – Helps blend the raw beets and can be added as needed to adjust the consistency.
• Sugar – For the beet juice version, I use sugar to sweeten it to taste. Simple syrup also works and is easier to dissolve in a cold drink.
• Fresh ginger – I add ginger when making the beet juice for a little extra kick. I leave it out when making beetroot punch.
• Milk – For beetroot punch, I use whole milk to give it that creamy texture.
• Condensed milk – Sweetens the beetroot punch while adding even more creaminess.
• Angostura bitters – A few dashes add extra flavor to the finished punch.

Preparation steps

Both versions start with fresh raw beets, but I make my beet juice and beetroot punch a little differently. Here’s how to make each one.

How to make beet juice

To make the perfect fresh beet root juice at home, all you have to do is combine all the ingredients.

1. Wash the beets well, remove the tops and ends, and chop them into small pieces.

2. Add the chopped beets and fresh ginger to a blender with enough water to help everything blend smoothly. Blend until the beets are finely processed.
3. Pour the mixture through a fine mesh sieve into a bowl or pitcher. Stir and press the mixture to extract as much liquid as possible, then discard the pulp.

4. Add the lime juice and sweeten with sugar to taste. You can also use simple syrup, which will dissolve more easily in the cold juice.

5. Chill the beet juice before serving, or pour it over ice.

How to make beetroot punch

1. Wash the beets well, remove the tops and ends, and chop them into small pieces.
2. Add the chopped beets to a blender with enough water to help them blend smoothly. Blend until finely processed.
3. Strain the blended beets through a fine mesh sieve into a large bowl or pitcher, pressing out as much liquid as possible. Discard the pulp.
4. Pour the strained beet liquid back into the blender. Add the lime juice, whole milk, condensed milk, and a few dashes of Angostura bitters. Blend until everything is well combined.
5. Taste and add more condensed milk if you prefer it sweeter. Add a little cold water if needed to adjust the consistency.
6. Chill well, then serve over ice.

Tips for making beetroot punch

• You don’t need to peel the beets. Wash them thoroughly, trim the ends, and chop them into small pieces before blending.
• Cut the beets small enough for your blender. Raw beets are firm, so smaller pieces make them much easier to blend.
• Strain the beet mixture well. Use a fine mesh sieve and press the pulp to extract as much liquid as possible.
• Sweeten to your taste. Beets vary in natural sweetness, so taste the drink before adding more sugar or condensed milk.
• Blend the punch again after straining. Blending the beet liquid with the milk and condensed milk gives the finished punch a smooth, creamy texture.
• Serve it well chilled. Refrigerate the punch before serving or pour it over ice.

Storage tips

Store beetroot punch in an airtight container or covered pitcher in the refrigerator for up to 3 days. Give it a good stir or shake before serving again, as the drink may separate slightly while it sits.

Keep it chilled until you’re ready to serve, and add ice to individual glasses rather than storing the punch with ice so it doesn’t become diluted.

Can I use a juicer instead of a blender?

Yes. I’ve used a juicer for this, and it works well. Run the beets through the juicer, along with the ginger if you’re making the beet juice version.

Pour the fresh beet juice into a large bowl or pitcher, then finish the drink from there. For beet juice, add the lime juice and sweetener. For beetroot punch, leave out the ginger and mix the beet juice with the lime juice, milk, condensed milk, and Angostura bitters.

More Caribbean punch recipes

• Cassava punch
• Dasheen punch
• Guinness punch
• Pumpkin punch
• Carrot punch
• Peanut punch

If you try this beetroot punch recipe, let me know how it turned out in the comments below! And don’t forget to rate the recipe. I love hearing how you make these Caribbean favorites your own.

Recipe

Renee Robley

Beetroot Punch

5 from 1 vote

A creamy Caribbean beetroot punch made with fresh beets, milk, condensed milk, lime, and Angostura bitters. Serve it well chilled or over ice.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Drinks

Cuisine: Caribbean

Calories: 196

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 medium to large beets
• 1½ cups water or just enough for blending
• Juice of ½ lime
• ¾ cup whole milk
• 3 tablespoons condensed milk or to taste
• 2 dashes Angostura bitters

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Method

 

1. Wash the beets thoroughly, remove the tops and ends, and chop them into small pieces. There is no need to peel them.
2. Add the chopped beets and water to a blender. Blend until the beets are finely processed.
3. Strain the mixture through a fine mesh sieve into a large bowl or pitcher, pressing the pulp to extract as much liquid as possible. Discard the pulp.
4. Pour the strained beet liquid back into the blender. Add the lime juice, whole milk, condensed milk, and Angostura bitters.
5. Blend until well combined. Taste and add more condensed milk if you prefer a sweeter punch.
6. Chill well before serving, or serve over ice.

Nutrition

Calories: 196kcal

Notes

• To make beet juice without milk: Add a ½-inch piece of fresh ginger when blending the beets. After straining, add the lime juice and sweeten with sugar to taste. Simple syrup can also be used for easier mixing. Chill before serving.
• Storage: Store beetroot punch covered in the refrigerator for up to 3 days. Stir or shake well before serving.

Recipe Printed From ThisBagoGirl.com

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