This milky and flavorful Jamaican Carrot Juice is way better than your regular carrot juice, with a twist of the Caribbean. Once you drink this, you'll forget your old carrot juice recipe.
I am a carrot fan; if you are one, save this to your list of favourite recipes. This is super healthy, refreshing and perfect for gatherings or parties.
When I add a little alcohol inside, I call it Carrot Punch, hahaha! Our Lemon Ginger Turmeric Shot is a refreshing fan favorite.
Ingredients Used
- Carrots: These are the main ingredients. No substitute.
- Water: To blend the carrots
- Condensed Milk: Acts as a sweetener and makes it rich.
- Spices: Nutmeg or cinnamon for flavor.
- Vanilla: For flavour
- Rum: For a kick of alcohol
Recipe Tips and Variations
- You can make the drink without adding alcohol.
- If you want some alcohol, add either Rum, Guinness or Stout. You can add a little of each.
- If you are lactose intolerant, add either lactose-free milk, almond or cashew milk, coconut condensed milk
- The sweetened condensed milk acts as a sweetener, you can also use any sweetener.
- Ginger, beetroot and cinnamon can also be added.
- Serve immediately or when chilled.
What can I do with the carrot pulp?
This is the common question I always have when I make my juices. I usually dehydrate the pulp, ground it and store it in an airtight container. Use for baking, smoothies and oats.
How to make Jamaican Carrot Juice
Check the recipe card at the end of this post for a detailed recipe.
- Wash the carrots perfectly. You can also cut off the crown or petiole if needed.
- Cut them into halves or slice them.
- Transfer to a blender with water and blend until there are no chunks or until smooth.
- Use a cheesecloth to squeeze out the juice using clean hands. Discard or save the pulp.
- Add condensed milk, rum, nutmeg and vanilla extract. Mix until well combined.
- Transfer to the refrigerator to chill, then serve.
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Jamaican Carrot Juice
Equipment
Ingredients
- 500 g Carrot
- 4 cups Water
- ½ cup Sweetened condensed milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Nutmeg or cinnamon
- ½ cup Rum optional
Instructions
- Wash the carrots perfectly. You can also cut off the crown or petiole if needed.
- Cut them into halves or slice them.
- Transfer to a blender with water and blend until there are no chunks or until smooth.
- Use a cheesecloth to squeeze out the juice using clean hands. Discard or save the pulp. See notes.
- Add condensed milk, rum, nutmeg and vanilla extract. Mix until well combined.
- Transfer to the refrigerator to chill, then serve.
Video
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