Frostbitten Forest Elixir

Allergens

Nuts (Almond Milk)

Ingredients

• 1 large carrot, peeled and diced
• 1 medium beetroot, peeled and diced
• 2 cups almond milk
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon arrowroot powder
• Pinch of salt
• 1 cup coconut cream, chilled overnight
• 1 tablespoon powdered sugar
• Edible flowers for garnish

Instructions

1. In a blender, combine carrot, beetroot, almond milk, maple syrup, cinnamon, nutmeg, cloves, arrowroot powder, and salt. Blend until smooth.
2. Strain the mixture through a fine mesh sieve into a saucepan. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer, about 5 7 minutes.
3. Remove from heat and let cool slightly. Transfer to the refrigerator and chill for at least 4 hours or overnight.
4. Just before serving, whip the chilled coconut cream with powdered sugar until soft peaks form.
5. Divide the chilled carrot beetroot mixture among 4 glasses or cups. Top each glass with a generous dollop of whipped coconut cream.
6. Garnish with edible flowers and serve immediately.

Chef’s Insight

This recipe is a fantastic way to enjoy vegetables in a sweet and comforting way. The flavors are complex and layered, reminiscent of a winter morning.

Notes

Use fresh carrots and beets for the best flavor and texture.