Beat That Nut Recipe

Time20m

Serves1

A caffeinated drink that pairs black tea, beet juice, coconut water, and agave, with vitamin C, B12, and electrolytes.

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Ingredients

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1
Brew and cool tea
Brew 1 strong cup of black tea using about 1 tea bag (or 1 level tablespoon loose leaf) in 1 cup of near-boiling water for 4 minutes. Remove the bag/leaves and allow tea to cool to room temperature (or chill in the fridge for 10–15 minutes).
2
Prepare beet juice
If using fresh beetroot, wash, peel, and juice enough to yield 1/2 cup. Alternatively use store-bought 100% beet juice (measure 1/2 cup). Chill or keep cold.
3
Combine the cooled black tea and 1 cup cold coconut water in a pitcher or mixing glass so the base is ready.

4
Add 2 tablespoons agave syrup to the tea-coconut water mixture and stir until fully dissolved. Taste and adjust sweetness if desired (add up to 1 tablespoon more).
5
Stir in 1 tablespoon fresh lemon juice for vitamin C and bright acidity; this also balances the earthy beet flavor.
6
Add 1 teaspoon liquid vitamin B12 supplement (follow the manufacturer’s dosage — this recipe assumes a broadly available liquid providing a single serving). Stir to combine thoroughly.

7
Add a 1/4 teaspoon pinch of sea salt to introduce sodium and round out electrolytes; stir until dissolved.
8
Fill a serving glass with about 1 cup of ice. Pour the prepared beverage over the ice and give it a gentle stir to chill evenly.
9
Garnish with a thin lemon wheel or a thin beet slice on the rim. Serve immediately.