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Jamaican Carrot Juice (Blender and Juicer Method) is a creamy, smooth and rich Jamaican carrot drink! Enjoy this Caribbean twist on natural fresh carrot juice, featuring nutrament, dragon stout, a splash of vanilla, and hints of warm spices like nutmeg and cinnamon. Serve this after a long day, on a lazy Sunday morning with breakfast or as a brunch cocktail!
Interested in more Jamaican beverages? Try this Jamaican Sorrel Drink or this Jamaican Guinness Punch and definitely this Tropical Rum Punch (+ Non-Alcoholic Punch Recipe) next!
Table of Contents
- Jamaican Carrot Juice
- Here’s Why You’ll Love this Recipe
- What is Jamaican Carrot Juice?
- Boiling/Blending vs. Juicing
- What’s Needed to Make this Recipe (Kitchen Tools and Equipment)
- Ingredients and Ingredient Notes
- How to Make Jamaican Carrot Juice: Juice Method
- How to Make Jamaican Carrot Juice: Boil and Blend Method
- Recipe Substitutions and Tips
- Serving Suggestions and Tips
- Recipe Notes and Tips for Success
- Can I Make this Ahead of Time?
- Storage Instructions
- Frequently Asked Questions (FAQs)
- Interested in more Jamaican Recipes? Check These Out!
- Jamaican Carrot Juice (Blender and Juicer Method) Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
Jamaican Carrot Juice
This Jamaican carrot juice recipe brings back such amazing memories from my childhood. My mum would always make this drink for my father, and my task was always the juicing part. According to her, “it good fi give him strength.” It’s one of those drinks Caribbeans like to say is good for building up your strength and vigor.
While it’s nutritional value may be up for debate, its flavour is not! Jamaican carrot punch is deliciously sweet and silky so you’ll be happy to indulge!
Here’s Why You’ll Love this Recipe
- Simple – This straightforward recipe is easy to prepare.
- Delicious – if you like smooth, creamy drinks this is for you! This sweet beverage has a rich, luscious, velvety consistency because it’s combined with condensed milk, Irish dry stout, and plenty of island spices.
- Versatile – There are a few ways to make and enjoy this beverage to make it suit you.
What is Jamaican Carrot Juice?
Traditional Jamaican carrot juice is a mixture of carrots, water, condensed milk, and spices. What Jamaicans refer to as “Carrot Juice” is actually more of a blend, than juice in my eyes especially after adding in the stout and milk! It can be made light (juicer method) or with more of the consistency of a milkshake (boil and blend method).
It usually contains some form of alcohol whether it is stout or rum. Either way, it’s quite tasty and a must-try!
Boiling/Blending vs. Juicing
There are actually two ways in which you can make this drink – first, you can juice and strain if necessary. Second, you can boil, then blend and strain if necessary. For me, it depends on the taste I’m going for. If I want thicker, more creamy I boil. If I want something a bit thinner, I will juice.
Juicing – this method extracts the juice from fresh fruits or vegetables. It’s in this extracted liquid where most of the vitamins and minerals are found. You get a more concentrated amount of vitamins and minerals, it’s easier for your body to absorb the nutrients, and definitely has less texture than blended drinks.
Boiling/Blending – similar to eating whole fruits and veggies, boiling enables you to digest the healthy fibre and contains more plant chemicals also known as phytonutrients. Fibre is essential for healthy digestion, controlling blood sugar, and lowering risk of heart disease. Fibre also fills you up, leaving you satiated for much longer and also contain antioxidants.
My Opinion – the benefits from juicing and blending are both great. The difference is more so on the taste and texture, and that all comes down to preference.
What’s Needed to Make this Recipe (Kitchen Tools and Equipment)
- Vegetable Peeler – for peeling carrots.
- Sharp Chef Knife – to slice the carrots.
- Cutting Board – for a steady surface to chop the carrots on.
- Large Stock Pot – to boil the carrots in.
- Large Pitcher or Juice Jug – to mix and serve the drink.
- Blender – to blend the boiled carrots into desired.
- Cheesecloth – if necessary to strain carrot juice.
Ingredients and Ingredient Notes
- Raw Carrots – the main ingredient adds color, sweetness, and thickness to the overall drink.
- Dragon Stout or Guinness – the choice is yours depending on preference you can use either or.
- Vanilla Supligen, Vanilla Nutrament – use this to add a creamy vanilla touch to the drink. Alternatively, you can use Original Baileys Rum Cream.
- Condensed Milk – this contributes to the overall sweetness and silky smooth quality, use as desired and sweeten to taste.
- Freshly Ground Nutmeg – it’s not Jamaican juice without a little spice! Feel free to add cinnamon, ginger, or cardamom.
- Pure Vanilla Extract – for added flavour.
- Filtered Water – this is used to boil the carrots and required if opting for the boil and blend method only.
How to Make Jamaican Carrot Juice: Juice Method
Step One: Prep and Juice Carrots – Wash and peel your carrots, then chop the carrots if needed to fit your juicer chute. Then carefully feed the carrots through the chute ensuring to collect the juice from the downspout.
Step Two: Add-Ins – Stir in vanilla, condensed milk, Dragon Stout or Guinness, Supligen or Nutrament, and nutmeg. Adjust taste to your liking. You can add additional water or stout to thin the mixture if too thick. I added an additional 2 cups.
How to Make Jamaican Carrot Juice: Boil and Blend Method
Step One: Prep and Boil your Carrots – start by prepping your carrots. Wash, peel and cut into smaller pieces, then add to a large stock pot with a stick of cinnamon and bring to a boil until very soft and tender, about 45 minutes to an hour.
Step Two: Blend your Carrots – Once you’ve removed the pot from the heat, allow to cool, take out the cinnamon stick and then add liquid and carrots to a blender. You will need to work in batches, especially if your carrots have not completely cooled. Do not add mixture to blender if still hot!
Step Three: Add-Ins – stir in stout or guinness, nutrament or supligen, condensed milk, vanilla, and nutmeg. Adjust taste to your liking. You can add additional water or stout to thin the mixture if too thick. I added an additional 2 cups.
Step Four: Chill and Serve – place carrot juice in fridge to chill, or over pour over ice, serve and enjoy.
Recipe Substitutions and Tips
- Add Fruit – for added natural sweetness, throw in ripe apple slices or dates.
- Make it Sugar-Free – If you don’t want to add sugar, use heavy cream or evaporated milk instead of condensed milk. Then you can add agave or honey.
- Vegan Jamaican Carrot Juice – Make this a dairy-free drink by replacing the nutrament with coconut milk and the regular sweetened condensed milk with vegan condensed milk. Coconut milk adds a delicious nutty flavour.
Serving Suggestions and Tips
Jamaican carrot juice should be served cool, over ice.
Recipe Notes and Tips for Success
- For the Perfect Consistency – add more water, or liquid (Guinness, Dragon Stout, Guinness, Supligen, or Nutrament), to thin your carrot juice to your desired thickness.
- Boil the Carrots – this softens them and makes them tender. You should be able to “mush” the carrots with very little pressure between your fingers.
- Taste-test your batch – then you can sweeten, blend, and add more ingredients to your liking.
Can I Make this Ahead of Time?
Yes! You can make Jamaican carrot juice a day in advance. Just keep it chilled in the fridge so it’s ready to go when you are ready to pour.
Storage Instructions
Refrigerate leftover carrot juice in an airtight jar or container for no more than one week. If frozen, it can last up to 6 months. Remember to leave half an inch in the container so it has room to expand when it freezes. The day before you plan to drink it, thaw it overnight in the refrigerator.
Frequently Asked Questions (FAQs)
While carrots are definitely good for you, this drink includes sweetened condensed milk and alcohol. But life is about balance so enjoy this as an occasional treat!
If you drink carrot juice daily, you risk consuming too much carotene which can make your skin turn orange.
Peeling carrots for juice is an optional step. If the carrots are large and the skin appears to be a bit tough, I peel them because the skin can taste a little bitter.
Keep it! You can store in the fridge or freeze for later and use it in carrot cake or muffins.
Make this a dairy-free drink by replacing the nutrament with coconut milk and the regular sweetened condensed milk with vegan condensed milk. Coconut milk adds a delicious nutty flavour.
Interested in more Jamaican Recipes? Check These Out!
- Mango Scotch Bonnet Daiquiri
- Jamaican Guinness Punch
- How to Soak Fruit for Christmas Cake
- Jamaican Coconut Drops
- Gungo Peas Soup
- Jamaican Curry Goat
- Ackee and Saltfish
- Brown Stew Fish
- Jamaican Oxtail Recipe
- Jerk Chicken Sandwich
Jamaican Carrot Juice (Blender and Juicer Method)
Equipment
- Vegetable Peeler
- Sharp Chef Knife
- Cutting Board
- Large Stock Pot
- Large Pitcher or Juice Jug
- Blender
- Cheesecloth optional
Ingredients
Jamaican Carrot Juice (Juicer Method)
- 3 lbs Raw Carrots, peeled
- 1 cup Vanilla Nutrament, nestle supligen (vanilla), or 1/2 cup baileys original irish cream
- 1 284ml bottle Dragon Stout, or guinness draught or extra stout
- 2 tsp Vanilla Extract
- 1 tsp Ground Nutmeg
- Sweetened Condensed Milk , to taste, to sweeten
Jamaican Carrot Juice (Blender Method)
- 10 cups Water , divided more to taste to thicken/thin mixture
- 3 pounds Raw Carrots, peeled
- 1 355ml can Vanilla Nutrament, nestle supligen (vanilla), or 1/2 cup baileys original irish cream
- 1 284ml bottle Dragon Stout, or guinness draught or extra stout
- 2 tsp Vanilla Extract
- 1 tsp Ground Nutmeg
- Sweetened Condensed Milk, to taste, to sweeten
Instructions
Juicer Method
- Wash and peel your carrots, then chop the carrots if needed to fit your juicer chute. Then carefully feed the carrots through the chute ensuring to collect the juice from the downspout.
- Stir in vanilla, condensed milk, Dragon Stout or Guinness, Supligen or Nutrament, and nutmeg. Adjust taste to your liking. You can add additional water or stout to thin the mixture if too thick. I added an additional 2 cups.
- Serve over ice and enjoy.
Blender Method
- Wash, peel, remove the tops and chop carrots into smaller sized chunks as pictured above. Place chopped carrots and 1 cinnamon stick into a large stock pot with 10 cups water and bring to a consistent boil. Once cooked (carrots softened and tender), set aside to cool. Do not discard liquid as it will be used to blend the juice. At the 25-30 minute mark, check to see if the water is still covering the carrots, if not add more water.
- Working in batches, place the cooked cooled carrot into a blender along with enough liquid (the same water the carrots were boiled in) to cover about 3-inches more than carrots. Do not fill your blender to the brim.
- Blend until desired consistency. Using a cheesecloth, strain juice if necessary, and set aside. I have a Breville Blender and there is no need to strain.
- Stir in vanilla, condensed milk, Dragon Stout or Guinness, Supligen or Nutrament, and nutmeg. Adjust taste to your liking. You can add additional water or stout to thin the mixture if too thick. I added an additional 2 cups.
- Serve over ice and enjoy.
