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  • Foodie Nation

Trini Beetroot Punch Recipe

Yield: 1 Serving


Beetroot - 1 (10oz raw + unpeeled)

Full Cream Milk - 12 oz

Condensed Milk - 2 to 3 tbsp

Cinnamon Powder - Pinch

Ground Nutmeg - Smidge

Mixed Essence - 1/2 tsp


  1. Submerge beetroot in boiling water and allow to cook until tender (about 45 to 55 minutes).

  2. Once cooked, strain, peel and dice into 1/2” pieces.

  3. Place beetroot into a blender.

  4. Add all other ingredients and blend until fully incorporated.

  5. Serve chilled and enjoy!

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