“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 tsp. 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.
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Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.
He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.
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