Jamaican Carrot Juice Recipes
JAMAICAN STYLE CARROT JUICE RECIPE
Steps:
- Peel and chop carrots into 2 inch pieces. Add to blender with 5 cups of water and blend for about 2 minutes. Place strainer over pitcher and pour mixture into strainer, allowing juice to fall into pitcher and carrot puree to remain in strainer. Discard (or save for another use) carrot puree in strainer. Add condensed milk, vanilla extract, and nutmeg to pitcher and serve. Refrigerate or serve over ice. Enjoy :)
Nutrition Facts : Calories 190 kcal, ServingSize 1 serving
JAMAICAN CARROT JUICE
Make and share this Jamaican Carrot Juice recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 5m
Yield 1 1/2 litres
Number Of Ingredients 5
Steps:
- Scrape outer skin of carrots.
- Cut carrots into chunks then blend (puree) with in blender.
- Pour through strainer into container.
- Keep juice & discard pulp in strainer.
- Add condensed milk & vanilla and mix (add more or less condensed based on your taste).
- Sprinkle nutmeg on top of juice & mix lightly. Best served with crushed ice.
Nutrition Facts : Calories 919.9, Fat 19.8, SaturatedFat 11.8, Cholesterol 69.4, Sodium 694, Carbohydrate 170.2, Fiber 17.3, Sugar 139.3, Protein 21.9
MY MOM'S JAMAICAN STYLE CARROT JUICE
I've looked up several carrot juice recipes and none were quite the same as the one my mother used to make for us growing up. It's most popular in the Caribbean around the holidays and can double as an adult beverage with the addition of your favorite alcohol (namely rum or guinness). It has a milk base with spices like vanilla and nutmeg, so it's definitely not a carrot juice for those looking for health, but hey, there are carrots involved! Obviously you may need to double, triple or quadruple your recipe to make enough for several people, but I chose to explain it in relation to the blender's capacity, since a regular blender can't hold a 5 pound bag of carrots.
Provided by PunzeePuss
Categories Beverages
Time 20m
Yield 24 ounces, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Wash, peel and chop carrots into about 1 inch pieces, making sure to discard the tops and possibly tips of carrots.
- After peeling and chopping carrots, place them in the blender and add enough water to cover about 2 inches over carrots, making sure you still have at least an inch of space from the top of the blender.
- Begin pulsing on a chop speed and advance to puree/liquify when it appears most of the carrots have been finely chopped (make sure not to skip the chopping step as you may ruin your blender by going straight to puree!).
- Using a strainer (or a cloth strainer if you aren't a fan of a little pulp), empty the carrot blend into a small bowl or container until all the juice is extracted from the carrot's fiber (you can save the fiber portion for other recipes or discard).
- Return juice to blender and add remaining ingredients including enough condensed milk to sweeten as you see fit (usually about a quarter of a 14oz can will do).
- Blend until color change is uniform and add more condensed milk if needed and blend again.
- Pour into pitcher/container with tight seal and refrigerate immediately. The juice may need to be shaken before pouring. Serve over ice.
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