Jamaican Carrot Juice (Vegan style)
A dairy free version of a Jamaican classic beverage with plenty of spices and sweetened with coconut condensed milk
Servings 6 servings
- 2 lb of carrots preferrably organic, halved or sliced
- 1 tsp of nutmeg
- ¼ tsp of cinnamon
- 5 cups of water only use if doing the blender technique
- 1 tsp of vanilla power or extract
- Coconut condensed milk sweetener to taste ½ cup should suffice
Proceed to put the carrot in the blender with the water and blend, you may need to do this in two batches depending on the capacity of your machine. If using a juicer then extract the juice and move onto step 3
Once completed use a strainer or cheese cloth to extract the juice from the pulp. Keep the pulp for another time to add to your baking, freeze it and re-use.
Stir in the coconut condensed milk, nutmeg, optional cinnamon and vanilla.
- Work in batches if you cannot accommodate all the carrots at once
- Be sure to slice the carrots about 1-inches thick
- To save on any excess pulp you can make this recipe using a juicer if you have one. Alternatively boiling the carrots is a great idea if your blender/food processor isn't very powerful.
- Feel free to make this a child friendly or strictly grown up drink, if making this for both, separate the batch and only add the alcohol to the half a batch.
- Keep the carrot juice refrigerated at all times.
- Any leftovers can carry for up to a week.
- Make sure to strain off the juice if are using the cold water method and add the pulp to a smoothie, cakes, freeze it have a dip.
- Feel free to add an inch or two of ginger or some people make this recipe half carrot and half beetroot.
Calories: 103kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 117mg | Potassium: 525mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25259IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg