This Jamaican Carrot Juice with Stout drink is creamy, smooth, rich and oh so delicious! Enjoy this Caribbean twist on natural fresh carrot juice, featuring dragon stout or Guinness, a splash of vanilla and hints of warm spices like nutmeg and cinnamon! It’s a must try and the real deal!
This recipe brings back such amazing memories from my childhood. My mum would always make this drink for my father, as in her word “it good fi give him strength”. It’s one of those drinks Caribbean like to say it’s good for building up your strength and vigor. This drink is actually referred to as “Carrot Juice”, however it’s more of a blend, than juice in my eyes especially after adding in the stout and milk! Either way, it’s quite tasty and a must try. If you like smooth, creamy drinks this is for you!
Table of Contents
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, 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 both juicing and blending are both great. The difference is more so on the taste and texture, and that all comes down to preference.
How to Make Jamaican Carrot Juice with Stout
Prep & 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.
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!
Add the Stout, Condense Milk, Vanilla, and Nutmeg
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.
Carrot Juice with Stout Recipe Tips
- Add more water, or liquid (Guinness, Dragon Stout, Guinness, Supligen, or Nutrament), to thin your carrot juice to your desired thickness.
- Boil carrots until tender and softened, you should be able to “mush” the carrots with very little pressure between your fingers.
- Taste test your batch, and sweeten, blend, add more ingredients to your liking.
Grab the Grocery List (Screenshot The Below)!
- Raw Carrots
- Dragon Stout or Guinness
- Vanilla Supligen, Vanilla Nutrament, or Original Baileys Rum Cream optional
- Condensed Milk
- Freshly Ground Nutmeg
- Pure Vanilla Extract
- Filtered Water divided
- Vegetable Peeler
- Sharp Chef Knife
- Cutting Board
- Large Stock Pot
- Large Pitcher or Juice Jug
- Cheesecloth if necessary
Other Jamaican Recipes You’ll Enjoy!
Jamaican Carrot Juice with Stout (Boiling Method)
- 2 lb Raw Carrots peeled and chopped
- 2 Bottle Dragon Stout or Guinness Draught or Extra Stout
- 1 can Condensed Milk more or less to taste to sweeten
- 1 cup Nestle Supligen Vanilla or Nutrament Vanilla or 1/2 cup Baileys Original Irish Cream optional
- 1/4 tsp Ground Nutmeg
- 2 tsp Pure Vanilla Extract
- 12 cups Water divided more to taste to thicken/thin mixture
- 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.