Homemade Beet Milk: A Simple and Nutritious Recipe - Page 2

Prepare the Beet: Start by washing the beet thoroughly. Peel it and then chop it into small chunks. This will help it blend smoothly and infuse more easily into the milk.
Boil the Beet: In a medium saucepan, bring the milk to a gentle boil. Add the chopped beet to the boiling milk. Reduce the heat and let it simmer for about 10 minutes. The milk will take on a beautiful, vibrant pink color as the beets release their natural pigments.
Sweeten the Milk: While the beet and milk mixture is simmering, you can add a tablespoon of honey or your chosen sweetener. This step is optional, depending on your taste preferences. The natural sweetness of the beets might be enough for some, but a little honey can enhance the flavor.
Cool and Strain: After simmering, take the saucepan off the heat and let the mixture cool slightly. Once it’s safe to handle, strain the milk through a fine mesh sieve or cheesecloth to remove the beet pieces. Press or squeeze to extract as much flavored milk as possible.
Serve or Store: The beet milk can be served warm or chilled, depending on your preference. If you prefer it cold, let it chill in the refrigerator for a few hours. It can be stored in the fridge in an airtight container for up to three days.