Recipe courtesy of Beverley Watson-Horsted
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15 min
15 min
4 to 6 servings



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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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