This is yet another version Carrot punchAlso known as Jamaican carrot juice. I enjoy this in the Caribbean. A few years ago, when we visited a friend in Kingston, his mom had a fresh batch of this delicious refreshing drink waiting for us at breakfast.
You need it…
3 pounds of carrot
Thick slices of inger
8 glasses of water
1 Lime (juice)
1/2 tsp Grand Cinnamon
3/4 teaspoon grated nutmeg
1 can of sweetened condensed milk
1 tablespoon of vanilla extract
Note! If you’re making this drink gluten-free, check out the full list of ingredients to make sure you meet certain gluten-free dietary requirements. We recommend following the video below. This is a good idea to provide additional information, including instructions on alternative sweeteners that can be used, and how to maintain dairy-free dairy products if you wish.
Cut off the carrot edges and place in a strong blender before giving it a thorough wash and rough chop.
I recommend the blend (Purein) In two batches. 1/2 carrots, slices of ginger, and 4 cups of water each time.
You can add lime juice later, but it is recommended to add it immediately after running the puree via a strainer or cheese cloth to remove the pulp. This helps the carrot juice maintain its bright orange colour and not discolor from oxidation. Once the liquid is pulp-free, you can add other ingredients.
You may need to double strain unless you prefer a slightly pulpy finish.
Note! Grated nutmeg is more flavorful than previously grated.
Whisk together.
It is recommended to add 2/3 of the condensed milk and add tasting and additions if necessary.
If you are trying to serve ice, I recommend making it a little sweeter. Therefore, when the ice thins, it is not debodied. Don’t forget to add vanilla extract.
Add rum to make it a celebratory adult drink.
I usually chill it in the fridge before serving. It tends to calm slightly, so you need to stir it before serving it.
