Here’s yet another version of Carrot Punch, also known as Carrot Juice in Jamaica, which we enjoy in the Caribbean. Years ago, when visiting my friend in Kingston, his mom had a fresh batch of this tasty and refreshing drink waiting for us with breakfast.
You’ll Need…
3 lbs carrots
2 thick slices of ginger
8 cups of water
1 lime (juice)
1/2 teaspoon ground cinnamon
3/4 teaspoon grated nutmeg
1 can of sweetened condensed milk
1 tablespoon vanilla extract
Notes! If you are making this drink gluten-free, please review the complete list of ingredients to ensure they meet your specific gluten-free dietary requirements. I suggest that you follow along with the video below, as it provides additional information, including alternative sweeteners you can use and instructions on how to keep the drink dairy-free if desired.
Trim off the ends of the carrots, give then a thorough wash and rough chop before placing them in a powerful blender.
I’d suggest blending (pureeing) it in two batches. 1/2 the carrots, a slice of ginger, and 4 cups of water each time.
While you can add the lime juice later, I suggest adding it immediately after running the puree through a strainer or cheesecloth to remove the pulp. This will help the carrot juice maintain its brilliant orange color and not discolor from oxidation. Once the liquid is pulp-free, we can add the other ingredients.
You may need to double-strain it, unless you prefer a slightly pulpy finish.
Note! Freshly grated nutmeg is more flavorful than previously grated.
Whisk together.
May I suggest adding 2/3 of a tin of the condensed milk, then tasting and adding more if needed.
If you intend to serve with ice, it would be a good idea to have it a bit sweet, so when the ice dilutes, it’s not watered down. Don’t forget to add the vanilla extract.
Add rum and make it a festive adult beverage.
I usually chill it in the fridge before serving. You’ll need to give it a good stir before serving, as it tends to settle slightly.
