Beetroot Punch

Fresh beetroot blended and strained, then mixed with evaporated and condensed milk, vanilla, nutmeg and bitters: a bright pink, creamy punch.

Drinks

1 hr 20 min est.
Serves 6
Easy

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Trini

13 October 2026

Beetroot punch is a creamy, bright pink drink made from raw beetroot juice mixed with evaporated and condensed milk and flavoured with vanilla, nutmeg and a few drops of Angostura bitters.

The beetroot is blended raw with water and strained, so the punch is smooth, with an earthy sweetness the milk and spice round off.

Beetroot stains: wear gloves if you like, and rinse the blender and cloth straight away.

The recipe

Beetroot Punch

Prep: 20 min
Chilling: 1 hr
Total: 1 hr 20 min
Serves: 6
Makes: About 6 cups (1.4 litres)

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

2 medium beetroots (about 1 lb / 450 g), peeled and chopped
2 cups (480 ml) cold water
1 can (12 oz / 354 ml) evaporated milk
½ cup (120 ml) sweetened condensed milk, or to taste
1 tsp vanilla essence
¼ tsp grated nutmeg
A few dashes Angostura aromatic bitters
Ice, to serve

Method

Blend the beetroot with the water on high for 1 to 2 minutes, until as smooth as possible.
Strain through a fine sieve lined with a clean cloth, squeezing out all the juice. Discard the pulp.
Stir the evaporated milk, condensed milk, vanilla, nutmeg and bitters into the beetroot juice.
Taste and add more condensed milk if you like it sweeter.
Chill for at least 1 hour and serve over ice.

Serve it with

Ice cold, as a drink or with lunch

Substitutions

Cooked beetroot: boil whole beetroots for 40 minutes until tender, cool, peel and blend. The flavour is sweeter and milder.
Dairy-free: use coconut milk and sweeten with sugar.