Jamaican Carrot Juice With Stout Boiling Method Recipes

JAMAICAN CARROT JUICE WITH STOUT (BOILING METHOD)

Steps:

• Wash, peel, remove the tops and chop carrots into smaller sized chunks as pictured above. Place chopped carrots and 1 cinnamon stick into a large stock pot with 10 cups water and bring to a consistent boil. Once cooked (carrots softened and tender), set aside to cool. Do not discard liquid as it will be used to blend the juice. At the 25-30 minute mark, check to see if the water is still covering the carrots, if not add more water.
• Working in batches, place the cooked cooled carrot into a blender along with enough liquid (the same water the carrots were boiled in) to cover about 3-inches more than carrots. Do not fill your blender to the brim.
• Blend until desired consistency. Using a cheesecloth, strain juice if necessary, and set aside. I have a Breville Blender and there is no need to strain.
• Stir in vanilla, condensed milk, Dragon Stout or Guinness, Supligen or Nutrament, and nutmeg. Adjust taste to your liking. You can add additional water or stout to thin the mixture if too thick. I added an additional 2 cups.
• Serve over ice and enjoy.

JAMAICAN CARROT JUICE

Steps:

• Scrape outer skin of carrots.
• Cut carrots into chunks then blend (puree) with in blender.
• Pour through strainer into container.
• Keep juice & discard pulp in strainer.
• Add condensed milk & vanilla and mix (add more or less condensed based on your taste).
• Sprinkle nutmeg on top of juice & mix lightly. Best served with crushed ice.