It is the antioxidants that give vegetables like beets their bright, vibrant colors, the more bright-colored plant foods you include in your diet, the more antioxidants you’ll consume.
Ingredients
2 cups (500 mL) unsweetened plant-based milk/ regular milk works but we like it lighter
1 steamed beet
2 Medjool/ Majhool dates pits removed
1 tsp (5 mL) pure vanilla extract, if you have
1 finger size cinnamon stick- you won’t regret it!
Some ginger pieces
5 cardamom
2 cloves
1 1/2 inch of dark chocolate
1 Tbsp (15 mL) maple syrup (optional)
1 shot of espresso (optional)- goes best in the hot version
A pinch of dry ginger, if you have
Directions:
- Combine the milk, beet, dates, and vanilla extract in a high-powered blender until smooth and creamy. If your blender isn’t very powerful, or if you don’t like small fibers to remain in your drink, strain the mixture.
- Pour this mixture into a medium-sized saucepan. Place on the stove on medium-high heat and add in a stick of cinnamon. Let the mixture heat up, stirring throughout to prevent burning. Taste test, and if you like it sweeter add up to 1 Tbsp (15 mL) of maple syrup.
- When it’s cooked at a gentle simmer for about 3 minutes, remove the cinnamon stick.
Tips:
- Hot version: Enjoy on its own, or to a mug, add a shot of espresso (optional), and then pour onto it your beetroot-infused milk. Give it a stir, and enjoy!
- Cold version: Store in fridge in an air tight container and enjoy next day with you breakfast
- Substitute the steamed beet with ½ raw beet instead; this makes for a more “earthy” and less creamy drink, but still delicious!