This has been a very hectic week for me and I almost broke to my commitment to post at least twice a week. From dealing with multiple appointments, a sick toddler and a husband in a leg cast, it has been above and beyond my normal daily load. But I’m here! This will be a quick post so here goes.
I’m sharing with you a recipe for Jamaican Carrot Juice. As I’ve mentioned before my husband is Jamaican so I do incorporate a lot of his country’s cuisine along with my own so that he can have the comfort of home and our son can be familiar with both sides of his heritage. While I’m not a big carrot juice fan, this did get the stamp of approval from them all so I decided to share it with you. For those who are unfamiliar with this drink, it is similar to a sweet milkshake that accentuated with hints of nutmeg and vanilla.
Jamaican Carrot Juice
10 carrots, approximately 1 lb
4 cups water
1 cup condensed milk
¼ tsp pure vanilla extract
1/8 tsp nutmeg
Peel carrots and cut into small pieces, about 1 inch. Place carrots in a food processor and blend until fine. Add water and blend well. This can also be done in a blender, just add the carrots and water then blend until fine. Place a fine strainer over a large pitcher then pour juice into pitcher allowing it to strain. Use the back of the spoon to push through the juice and some pulp. Toss solids. Add condensed milk, vanilla extract and nutmeg and stir to combine. This is best served chilled.