Prep 20 mins
Cook 0 mins
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.
- 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.