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