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–+ servings
jamaican carrot juice poured into two glasses.

Jamaican Carrot Juice (Blender and Juicer Method)

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!
Prep Time15 minutes
Boiling Time30 minutes
Total Time15 minutes
Course: Drinks & Cocktails, Juices, Smoothies & Shakes
Cuisine: Jamaican
Keyword: how do i make jamaican carrot juice, is jamaican carrot juice good for you, Jamaican carrot juice, jamaican carrot juice ingredients, jamaican carrot juice recipe with guinness, jamaican carrot juice with condensed milk, jamaican carrot juice with dragon stout, Jamaican carrot juice with stout, Jamaican carrot juice with stout recipe, jamaican carrot punch, recipe for jamaican carrot juice
Servings: 6 servings
Author: Taneisha Morris

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.

Notes

You can add additional water or stout to thin the mixture if too thick. I added an additional 2 cups of liquid to the 10 cups I originally started with. Sweeten to taste.