Jamaican carrot juice
Creamy blended carrot drink with condensed milk, lime, nutmeg and vanilla
Jamaican carrot juice isn't a thin health drink but a creamy, sweet treat, blended fresh in homes and sold cold in bottles at markets and juice stands across the island, especially on Sundays and at Christmas. Grated carrots are blended with water and strained, then sweetened with condensed milk and spiced with nutmeg, vanilla and a squeeze of lime. Chef's tip: add a squeeze of lime and a little fresh ginger. The sharpness cuts through the sweetness and stops the drink tasting flat, the way Jamaican cooks make it.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Put 1 ⅛ lb carrots and ⅜ in fresh ginger in a blender with 2 ½ cups cold water and blend on high for 1–2 minutes, until completely smooth.
2 minStep 2: Pour through a fine sieve lined with muslin into a jug, squeezing the cloth hard to get out all the juice. Discard the pulp (or use it in a cake).
3 minStep 3: Stir in ½ cup sweetened condensed milk, 1 tbsp lime juice, ¼ tsp freshly grated nutmeg and 1 tsp vanilla extract. Taste and add more condensed milk if you like it sweeter.
Step 4: Chill, or serve straight away over 1 ice. Stir before pouring, as it settles.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 4 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jamaican carrot juice take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Guava delight
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Power pack
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.