Jamaican carrot juice

In Jamaica, carrot juice isn’t a detox drink or a quick blender fix. It has little in common with the raw, bright orange drink most people imagine. It’s thick, creamy, gently spiced, and closer to a dessert you sip than a juice you gulp. Made with cooked carrots, milk, vanilla, nutmeg and a splash of condensed milk, it is filling enough to feel like a small meal.

The carrots are cooked first, not juiced raw. That’s what gives Jamaican carrot juice its signature body and sweetness. Spices do the rest. It’s comforting, indulgent, and surprisingly filling.

It is commonly sold at small shops and roadside stalls, poured over ice into plastic cups. One glass is usually enough. This is not a drink meant for refills.

What it tastes like
Think carrot halwa meets milkshake, with warm notes of vanilla and nutmeg. Sweet, but not sharp. Rich, but not heavy.

Jamaican carrot juice recipe
Ingredients
3 large carrots, peeled and chopped
1½ cups water
1 cup whole milk
¼ cup sweetened condensed milk, or to taste
½ teaspoon vanilla essence
¼ teaspoon freshly grated nutmeg
A small pinch of cinnamon (optional)
Ice cubes, for serving

Preparation
Add the carrots and water to a saucepan
Cook until the carrots are soft and easily mashed
Set aside to cool slightly
Transfer the carrots along with the cooking water to a blender
Blend until completely smooth
Add milk, condensed milk, vanilla, nutmeg and cinnamon, if using
Blend again until creamy
Taste and adjust sweetness or thickness with a little more condensed milk or cold milk
Chill well and serve over ice.