Jamaican Carrot and Beetroot Drink Recipe

Method3 steps

1. 1

   Step 1: Wash and peel all measured raw carrots (14 ounces) and beetroot (3½ ounces), then chop into pieces your blender can handle.

   Uses 14 ounces raw carrots, washed, peeled and chopped into blender-sized pieces · 3½ ounces raw beetroot, washed, peeled and chopped into blender-sized pieces

2. 2

   Step 2: Blend all prepared raw carrots and beetroot with the measured 3 cups water, all freshly grated nutmeg (½ teaspoon) and ground cinnamon (½ teaspoon) until smooth. If working in batches, divide these same measured stocks between batches and recombine once.

   Uses Complete washed, peeled and chopped raw carrot-and-beet batch · 3 cups water for the selected water-based version · ½ teaspoon freshly grated nutmeg · ½ teaspoon ground cinnamon

3. 3

   Step 3: Strain the complete blended mixture through a sieve for some fine pulp or through cheesecloth for a smoother drink. Stir all ¾ cup sweetened condensed milk and the measured ½ teaspoon vanilla extract into the collected juice until combined. Cover and refrigerate until cold, stir before pouring and serve approximately 5 one-cup portions as available.

   Uses Complete raw-carrot, beet, water and spice blend · ¾ cup sweetened condensed dairy milk · ½ teaspoon vanilla extract