How to make healthy beetroot cashew oat milk for summer cooling

How to make Cashew Nut Oat Milk with Beetroot

• 1

  Prepare the ingredients

  Put the oats and cashew nuts into a large bowl and soak them in water for 30 minutes, then rinse thoroughly 2 – 3 times.

  After peeling the beetroot clean, wash it thoroughly and cut it into small pieces as shown.

  

  

  
• 2

  Proceed to make the red beet mixture

  Add 1 teaspoon of cocoa powder to 100ml of unsweetened fresh milk in a glass and stir well.

  Then, put the chopped beetroot into a blender and blend with 100ml of filtered water until smooth. Next, strain the blended mixture through a sieve to extract the beetroot juice.

  

  

  
• 3

  Making cashew and oatmeal mixture

  You put the cleaned cashews and oatmeal into a blender with 300ml of filtered water. Next, you strain the mixture through a sieve, discarding the residue to obtain the milk mixture.

  Then, you place the obtained milk mixture on an induction stove and cook at 600 degrees Celsius for about 3 minutes.

  To prevent the milk from curdling, you continuously stir until you see the milk simmering, then add 2 pieces of rock sugar to sweeten it and continue stirring for another 3 minutes.

  Tip: You can also use palm sugar instead of rock sugar to give the milk a light fragrance and a sweeter taste.

  

  

  

  
• 4

  Complete the cacao milk mixture

  When the cashew and oatmeal mixture is cooked, slowly add the cacao milk to the pot and stir well, then turn off the heat immediately to avoid boiling for too long.

  Finally, pour the milk into a glass jar, wait for the mixture to cool down a bit, then pour in the beetroot juice, cover it, and store it in the refrigerator to enjoy.

  

  
• 5

  Final product

  The finished cashew oat beetroot milk has an eye-catching red color. The milk has a fragrant cacao smell, a creamy taste, and is not too sweet; drinking it in the summer is indeed both nutritious and refreshing.