Recipe courtesy of Beverley Watson-Horsted
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Total:
15 min
Prep:
15 min
Yield:
4 to 6 servings

Ingredients

Directions

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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