Homemade Beet Almond Milk is a delicious and beautiful way to jump start your day. Don’t forget to add the secret ingredient.
Would you believe me if I said that I only tried beets a year ago? Well, I did and it was a mega revelation. I could hear a choir of angels singing in the background as I sampled this delicious vegetable for the first time.
I have never considered myself a picky eater and I eat anything I am served, but there are things that I will not eat. I will give them a try so I can taste it, but that is as far as I go. Among many, beets were actually one of these that I did not eat. But my love for beets started after I read the benefits of including them in my diet. So now beets feature in my daily breakfast smoothie and are one of my favorite ingredients.
But, as great as my breakfast beet smoothies are, weekends call for something different. Not too different, but I enjoy having brunch on the weekend and enjoying beets in another form.
So how do I include beets over the weekend?
It is beet almond milk, baby! I’ve never thought making beet almond milk would be so easy. The process might take a little bit of time, but the result is rewarding. I discovered this creation when I went to BrunchCon a few weeks ago. They served Beet Milk as one of brunch menu items, and what it treat it was! I know, I’m late to the game. But boy, this stuff changed my life.
There’s a secret that I need to spill when making this beet milk. Although it seems easy to make, beets have a special earthy smell that can overpower the milk. So, to get rid of this smell, I add a dab of Nielsen-Massey vanilla extract to my milk. I love Nielsen-Massey products because they have lots of variety to choose from and you won’t leave disappointed. Although I use a tiny bit, it goes a long way. And voila! Here it is.Print
Homemade Beet Almond Milk is a delicious and beautiful way to jump start your day. Don’t forget to add the secret ingredient to this milk or your brunch smoothie.
- 2 cups almonds, soaked and rinsed
- 1 medium raw red beet, peeled and roughly chopped
- 2–3 dates, pitted
- 1/2 tsp Nielsen-Massey Tahitian vanilla extract
- 7 cups of water
- Add all of the ingredients in a high-speed blender and blend for roughly 30 seconds – 1 minute.
- Strain the almonds using a strainer. Pour milk into a mason jar and enjoy.
I created this post in partnership with Nielsen-Massey. As always, all opinions are 100% my own. Thank you for helping support brands that I love!