Pumpkin carrot juice

“This is a drink that you’d have every Sunday as a child in Jamaica, with a unique addition. Sweetened, spiced carrot juice is a Jamaican staple with Sunday dinner. I decided to add even more vitamins, richness in colour and flavour, with the addition of pumpkins. You will need a really good juicer for this one.” – Chantay Campbell, Greedy Girl Cooks

Spiced Pumpkin Carrot Juice
Course: Drinks
Cuisine: Jamaican
Author: Chantay Campbell
  • 10-12 carrots
  • 3-4 cups pumpkin
  • 1 can sweetened condensed milk
  • 1 Tablespoon nutmeg
  • 2 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  1. Peel and slice the pumpkin and carrots into pieces that can fit into the juicer. Juice all of the carrots and pumpkins and pour the liquid into a large bowl.
  2. To the juice add condensed milk, nutmeg, vanilla and cinnamon. Stir to combine and dissolve the condensed milk. Pour into a jug and place in the refrigerator to cool. Serve chilled!
The recipe Pumpkin Carrot Juice appeared first on Greedy Girl Cooks
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