Recipe courtesy of Beverley Watson-Horsted

Carrot Juice

  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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3 pounds fresh carrots

2 cups water

1 cup sweetened condensed milk

1 tablespoon vanilla extract

1 teaspoon freshly grated nutmeg

1/2 cup Jamaican white rum


  1. Wash and peel carrots. Cut carrots into small pieces. Add to blender with 2 cups of water. Blend (grate/chop mode) for 1 to 2 minutes. Pour into strainer and squeeze the juices from the carrots into bowl. Discard carrot pulp. Sweeten carrot juice with milk. Add the vanilla, nutmeg and rum (to taste). Chill and serve.

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