Jamaican Carrot Juice- This is not your ordinary carrot juice, this delightfully creamy and sweet carrot juice is sure to please – Enjoy for breakfast or as a cocktail.
Whenever I introduce this Jamaican Carrot Juice to my friends and family, there is always a fair bit of skepticism. The healthy ones just love the idea of a Carrot Juice while the others are totally against taking a sip. They can’t believe I would offer them carrot juice as opposed to all the other juicy cocktails I make.
I just love looking at their expressions when they have a sip. Then it’s all over. Ah Oui, Yes. Yes. It’s that good.
One of them exclaimed, “you should bottle this and sell it.” I smile and politely nod, while they drink away.
Okay, I’m not going to profess this is a healthy treat – far from it, though it is somewhat healthy. After all, it is made with carrots and ginger. Right? If you buy that argument. Let’s get to this tropical paradise.
This Caribbean Carrot Juice is quite simple to put together, doesn’t need a lot of preparation. But I’m going to show you several ways of making it.
The way it is made most often is with a can of condensed milk, flavoring, carrots, and alcohol if you want to go that route. It’s all about customization. And you can do this for your guests, too!
Want to go the vegan route? No problem, but it’s going to take an extra step. Make your own condensed milk, which is fairly easy to make and can be made ahead of time.
Another option that hubby does is blend the carrots add coconut milk to it, season to taste and drink away. He does not like to throw away anything.
My favorite is surprisingly the vegan one, just because I love coconuts. I think it gives it a nutty flavor, which makes it more appealing.
I have given you several options because I really want you to try it out. So go ahead, you are not going to be disappointed. They make delicious cocktails!
Let me know how it works out!
Watch How To Make It
Jamaican Carrot Juice
- 2 pounds Carrots or baby carrots , chopped
- 4 or more cups water
- 1 can condensed milk
- ½ teaspoon nutmeg/ cinnamon , adjust to taste
- 1 teaspoon vanilla
- ½ teaspoon fresh ginger
- add rum according to preference , optional
- Vegan Condensed Milk
- 1 can coconut milk
- 1/3 cup coconut sugar
- Add coconut milk and sugar in a medium saucepan.
- Cook on medium heat for about 35 or more minutes, stirring often with a whisk you may have to reduce the heat if necessary to prevent any burns. Do not step away from the saucepan. When it has thickened remove and let cool before using. Proceed with carrots and replace the condensed milk with this.
- Blend carrot in a blender (I used Blendtec until pureed) with about 3-4 cups of water.
- Sieve the carrot mixture using a cheesecloth, fine cheese or clean kitchen towel. Squeeze really tight to extract all the carrot Juice. Save the carrot juice. Discard the rest.
- Rinse the blender with water to remove any leftover carrots.
- Then place the carrots juice in the blender together with all the other ingredients. Pulse for about 30 seconds until all the ingredients have come together.
- Chill until ready to drink.
Tips & Notes:
- I used baby carrots for convenience. You may use regular carrots - do peel the exterior and chop before blending.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.