“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
- 10-12 carrots
- 3-4 cups pumpkin
- 1 can sweetened condensed milk
- 1 Tablespoon nutmeg
- 2 teaspoon vanilla
- 1 teaspoon ground cinnamon
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.
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!