Ah! You’re referring to a classic technique for coloring or flavoring milk with beets, often used in soups, desserts, or drinks. Let’s break it down carefully.
Pouring Beets Into Boiling Milk 🍶🥕
Purpose
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Coloring: Beets release a deep red/pink pigment (betalains).
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Flavor: Adds earthy-sweet beet flavor.
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Applications: Beet soups, beet-based custards, pink sauces, or flavored milk drinks.
Method
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Cook or puree beets first
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Boil, roast, or steam until tender.
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Optionally, puree for a smooth infusion.
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Heat milk
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Bring milk to a gentle boil or simmer in a saucepan.
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Stir frequently to avoid scalding.
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Add beets to milk
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Pour chopped or pureed beets into boiling milk slowly while stirring.
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Reduce heat to low-medium to maintain milk without boiling over.
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Simmer briefly
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3–5 minutes is usually enough for color and flavor to infuse.
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Strain if desired
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For smooth drinks or desserts, strain out solids.
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🌟 Tips
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Use gentle heat: Boiling milk can scorch easily.
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Acidity warning: Lemon juice or vinegar can cause beet pigment to fade.
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Sweeten if needed: A little sugar, honey, or syrup balances earthy flavor.
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Dairy alternatives: Works with plant-based milk (almond, oat, coconut).
Example Uses
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Pink beet latte: Sweetened milk infused with beet puree, lightly frothed
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Beet custard or pudding: Adds natural color and subtle sweetness
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Beet soup base: Creamy beet soup without using cream
If you want, I can write a step-by-step recipe for a beet-infused milk dessert or drink, so you can pour beets into milk safely and end up with a beautiful pink, creamy treat.