Beetroot Punch

“Kick-it-up a notch (or should I say ‘punch-it-up’ a notch) with this rich and creamy Beetroot Punch.” – Chef Noel Cunningham, Cuisine by Noel

Beetroot Punch
Course: Drinks
Author: Noel Cunningham
  • 4 medium beets , washed, peeled and quartered
  • 1/4 cup Guinness
  • 1 teaspoon nutmeg
  • 1/3 cup condensed milk
  1. Boil beets in a reasonable amount of water as it will be needed to blend the juice then let cool.
  2. Once cooled, in a blender add beets with the water it was boiled in and blend on high speed until well blended.
  3. Strain juice through a fine sieve strainer, discarding pulp. Stir in Guinness, nutmeg and condensed milk. Serve over ice and enjoy.
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Noel Cunningham


Noel is a Jamaican chef who creates culinary experiences that bring people together with great food.

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