Image © Noel Cunningham
“This carrot juice is a real Jamaican classic especially on a Sunday. The creaminess from the milk combined with the Guinness is the real deal.” – Chef Noel Cunningham, Cuisine by Noel
2 lb whole carrots
5 cups water
1 can condensed milk
1 bottle Guinness or Dragon Stout
1 cup vanilla Supligen or Nutrament
1 shot of rum (optional)
2 tsp. ground nutmeg
Wash and chop carrots into 1-inch pieces, making sure to remove the tops and possibly tips of carrots. Place chopped carrots into a pot with 5 cups water and let boil. Once cooked, set aside to cool as the liquid will be needed to blend the juice.
Place cooked carrot in a blender along with enough of the water that carrots were boiled in, to cover about 3-inches over the carrots (you might have to do this in batches). Make sure that you still have at least an inch of space from the top of the blender.
Begin pulsing to liquify. Strain juice through a fine sieve strainer. Stir in vanilla, condensed milk, Guinness or Dragon Stout, Supligen or Nutrament, nutmeg and rum (if using). Serve over ice and enjoy. Juice may need to be shaken before pouring.