Jamaican carrot juice, or carrot punch as many people would call it, is a delicious and creamy spin on your typical carrot juice. It is commonly made with condensed milk, nutmeg, vanilla, carrots and water. Other variations may include Supligen or Nutrament for extra creaminess.
A lot of Jamaicans include alcohol in basically anything they get their hands on, and this drink is no exception. You will typically find it made with Dragon stout, Guinness stout or rum. You can also omit it for a kid friendly drink or if you are not a fan of alcohol.
This drink is perfect on its own or paired with some easter bun and cheese.
BENEFITS OF DRINKING CARROT JUICE
Carrot Juice is not only delicious, but it is also packed with an impressive nutritional content.
1. It is an excellent source of energy and can boost your metabolism.
2. It is loaded with vitamin A, which is vital for eye health.
3. It is high in antioxidants and vitamin C that protects your skin and boosts your immunity against radical damage.
4. It helps to improve blood sugar level.
5. It reduces heart disease, improves cognitive function, and aids in protecting the liver.
6. It improves your oral health.
There are many more benefits to drinking carrot juice, but like with anything, drink in moderation. Drinking too much carrot juice may turn your skin orange because of the high amount of beta carotene. Try to limit your daily in take to half a cup or 4oz a day.
Please keep in mind that the nutritional content is strictly for carrot juice in its natural state. The benefits may vary depending on what you pair it with when making it.
INGREDIENTS NEEDED FOR JAMAICAN CARROT JUICE
1. Carrots
2. Nutmeg
3. Water
5. Vanilla Nutrament – You can also substitute this with vanilla Supligen.
6. Vanilla
7. Fresh Ginger
8. Guinness Stout (optional) – I used the one that comes in the can. If you are using the bottle one, you would need to use two or to your preference. You can also substitute it with Dragon Stout.
HOW TO MAKE JAMAICAN CARROT JUICE
1. Wash and peel your carrots.
2. Either use a knife and scrape off the outer skin of the carrots or use a peeler.
3. Cut your carrots into chunks or smaller depending on the blending power of your blender.
4. Separate your carrots into 3 batches and add to a blender with 2 cups of the water per batch and your ginger.
5. Strain your mixture in a large bowl using a fine-mesh strainer, cheesecloth or nut milk bag.
6. Add in your remaining ingredients and mix well.
7. Serve chill.
TIPS
Many people discard the pulp after making carrot juice, but there are other ways to minimize wastage.
You can freeze the leftover pulp for up to 3 months and use it to make carrot cake.
You can also boil the carrots until tender, cool them and blend with all your ingredients. No straining needed. If you still prefer a smoother mixture but don’t want the raw carrot taste, you can still boil the mixture and proceed with the rest of the preparation from the normal process.
HOW TO STORE IT
Jamaican carrot juice will last in the fridge for up to 7 days when stored in an airtight container.
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JAMAICAN CARROT JUICE
Ingredients
- 3 lbs Carrot (1.36kg)
- 6 cups Water (1500ml)
- ½ tsp Nutmeg (3g)
- 1 tsp Vanilla (6g)
- 1 300 ml Can Condensed Milk (1 ¼ cup)
- 1 355ml Vanilla Nutrament
- ½ tsp Fresh Ginger (4g)
- 1 500ml Can Guinness Stout
Instructions
- Wash and peel your carrots.
- Either use a knife and scrape off the outer skin of the carrots or use a peeler.
- Cut your carrots into chunks or smaller depending on the blending power of your blender.
- Separate your carrots into 3 batches and add to a blender with 2 cups of the water per batch and your ginger.
- Strain your mixture in a large bowl using a fine-mesh strainer, cheesecloth or nut milk bag.
- Add in your remaining ingredients and mix well.
- Serve chill.