Easy Jamaican Carrot Juice (Carrot Punch)
This Jamaican-style Carrot Juice (Carrot Punch) brings back warm memories of sipping bright orange drinks served at breakfast tables during visits to Kingston. Made with fresh carrots, ginger, warm spices, and a touch of sweetened condensed milk, this recipe is delightfully creamy and comforting.
Ingredients
- 3 pounds carrots (trimmed, chopped)
- 2 pieces ginger (sliced)
- 8 cups water
- 1 lime (juiced)
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg (grated)
- 1 can sweetened condensed milk
- 1 tablespoon vanilla extract
- dark rum (to taste, for adult version)
Method · 15 min
- Peel and roughly chop the carrots. Add half the carrots, one slice of ginger, and 4 cups of water to a blender. Puree until smooth. Repeat with the remaining carrots, ginger, and water.
- Puree until smooth. Repeat with the remaining carrots, ginger, and water.
- Strain the blended mixture using a fine mesh strainer or cheesecloth into a large bowl. Press or squeeze to extract as much liquid as possible. Discard the pulp.
- Add lime juice immediately after straining to prevent discoloration. Stir in cinnamon, grated nutmeg, vanilla extract, and sweetened condensed milk. Start with 2/3 of the can, then taste and adjust sweetness as needed.
- Whisk until fully combined. Chill in the refrigerator before serving. Stir before pouring, as the drink may settle.
- To serve, pour over ice. For a festive adult version, add a splash of dark rum.
