Jamaican Carrot Juice
Jamaican Carrot Juice is not your ordinary, run-of-the-mill carrot juice. It's a delightfully sweet beverage made creamy with evaporated milk and kicked up on the flavor scale with drool-worthy island spices. Enjoy it for breakfast or as a cocktail.
Servings 4
Calories 90kcal
Equipment
- Sieve or Cheesecloth
- Blender
Ingredients
Original Jamaican Carrot Juice
- 2 pounds (907 g) carrots, (or baby carrots) chopped
- 4 cups (960 ml) water, or more
- 1 can condensed milk
- ½ teaspoon ( 1g) nutmeg, (or cinnamon) adjust to taste
- 1 teaspoon (4 ml) vanilla extract
- ½ teaspoon ( 1g) ginger, fresh
- Rum, optional to taste
Vegan Condensed Milk
- 1 can coconut milk
- ⅓ cup (66 g) coconut sugar, or granulated sugar
Instructions
Original Version
- Puree your carrots with the water in a blender on high until there are no more chunks. My Blendtec did a great job with 3-4 cups of water.
- Sieve the carrot mixture using a cheesecloth, nut milk bag, or clean kitchen towel. Squeeze really tight to extract all the carrot juice. Set the carrot juice aside and discard the pulp.
- Rinse the blender with water to remove any leftover carrot pulp. Then place the carrots juice in the blender with all the other ingredients. Pulse for about 30 seconds, so all the ingredients come together.
- Chill until ready to drink. Give it a stir before pouring.
Vegan Coconut Milk Version
- Heat the coconut milk and sugar in a medium saucepan.
- Cook on medium heat for about 35, stirring with a whisk often. You may have to reduce the heat to prevent any burns, but don't step away from the saucepan right now. When the coconut milk thickens, remove the pan from the heat and chill it before using.
- Puree your carrots with the water in a blender on high until there are no more chunks. I used my Blendtec with 3-4 cups of water.
- Sieve the carrot mixture using a cheesecloth, nut milk bag, or clean kitchen towel. Squeeze really tight to extract all the carrot juice. Set the carrot juice aside and discard the pulp.
- Rinse the blender with water to remove any leftover carrot pulp. Then place the carrots juice in the blender with the condensed coconut milk and all the spices. Pulse for about 30 seconds, so it all comes together.
- Chill until ready to drink.
Notes
- The freshest carrots I've ever found were at the local farmer's market. The problem with supermarkets is that you never know how long it takes to get them from farm to store. But for juicing, your tastebuds will know!
- If you're concerned about drinking carrot juice raw, you can steam them before juicing. Then proceed with the recipe that same way.
- If it breaks your heart to throw all that carrot pulp away, don't worry. You can use it in quick breads or mix it with grated carrots for an extra rich carrot cake.
- 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 the products used in the recipe.
Nutrition
Serving: 220ml | Calories: 90kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Cholesterol: 12mg | Sodium: 86mg | Potassium: 301mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2520IU | Vitamin C: 4.7mg | Calcium: 58mg | Iron: 1.6mg