I’m really enjoying making my own drinks this summer and as I had some carrots lying around, I decided to make carrot punch this week. Carrot punch is a nutmeg and cinnamon spiced carrot juice that’s found throughout the Caribbean. This drink might seem a little unusual at first, but it’s tasty and refreshing, and a great way to get more carrots into your diet.
You can make this an alcoholic drink by spiking it with some white rum. I made my drink nonalcoholic as I intend to drink it after jogging in the morning. Condensed milk is included in this drink to give it a creamy texture. As carrots are naturally sweet and condensed milk is super sweet, I only add a bit of condensed milk, just enough to give the drink some creaminess. Sometimes, I use canned coconut milk instead of condensed milk.
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- 8 carrots
- ½ tsp ground cinnamon
- 1 tsp grated nutmeg
- 1 tsp vanilla extract
- 1/3 cup condensed milk or coconut milk
- 5 cups water
- Wash and chop each carrot into 3-4 pieces
- Puree the carrots in a blender with 4 cups of the water; do this in batches
- Pour the pureed carrots into a small sieve strainer to remove the carrot juice from the pulp. Use the back of a spoon to push the carrot juice from the pulp.
- Throw out the pulp and run the carrot juice through the strainer again to remove any remaining pulp from the juice.
- Pour the carrot juice back into the blender. Add the cinnamon, nutmeg, vanilla extract, and the remaining water to the carrot juice and blend everything together.
- Pour the carrot juice into a drink container. Add the condensed milk to the carrot juice and use a large spoon to mix the condensed milk with the carrot juice.
- Place the carrot punch in the fridge and serve once it's chilled.