Jamaican Carrot Juice Recipe
A Taste of Jamaica
Jamaican carrot juice (often called carrot punch) is a beloved Caribbean drink known for its smooth texture, warm spices, and natural sweetness. Unlike basic carrot juice, this version is rich, creamy, and often enjoyed as a refreshing breakfast drink, a cooling afternoon treat, or even a dessert beverage.The combination of fresh carrots, vanilla, nutmeg, and sweetened condensed milk gives this drink its signature flavor. Some families even add a splash of rum for special occasions.Ingredients
- 1 lb fresh carrots about 5–6 large carrots, peeled & chopped
- 4 cups water
- 1 cup sweetened condensed milk
- 1 –2 tbsp brown sugar or honey to taste
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ½ tsp cinnamon optional
- ½ cup evaporated milk optional, for extra creaminess
- Ice cubes
- adult version: 2–4 tbsp white rum optional
Instructions
- Boil the Carrots
- Add chopped carrots and water to a pot.
- Bring to a boil and cook for 10–15 minutes until carrots are soft.
- Let cool slightly.
- Blend
- Transfer carrots and cooking liquid to a blender.
- Blend until smooth and creamy.
- Strain (Optional but traditional)
- For a smoother drink, strain through a fine mesh strainer or cheesecloth into a large pitcher.
- If you prefer a thicker drink, you can skip this step.
- Sweeten & Flavor
- Stir in:
- Sweetened condensed milk
- Vanilla
- Nutmeg
- Cinnamon
- Brown sugar or honey
- Add evaporated milk if using.
- Mix well.
- Chill
- Refrigerate for 1–2 hours until cold.
- Serve over ice.
- Optional Adult Version
- Add a splash of white rum and stir before serving.
Notes
Chef Tips
Use fresh carrots only for best flavor.
Adjust sweetness based on your preference.
Add a piece of fresh ginger while blending for a spicy kick.
For a vegan version: use coconut condensed milk.
Shake or stir before serving—natural separation can occur.