Jamaican carrot juice – a detailed recipe for cooking. 18 + Excessive alcohol consumption is harmful to your health!
Recipe author – Personal Chef Beverly Watson-Horsted
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Time: 15 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.4 kg fresh carrots
- 2 tbsp. water
- 1 tbsp. condensed milk
- 1 tbsp. l vanilla extract
- 1 tsp grated nutmeg
- 1/2 tbsp. jamaican white rum
Recipes with similar ingredients: carrots, condensed milk, vanilla extract, nutmeg, rum
Recipe preparation:
- Wash and peel the carrots. Chop the carrots into small pieces. Pour in a blender 2 tbsp. water. Whisk (in mode “grate / chop”) for 1-2 minutes. Pour into a sieve and squeeze the juice from carrots in a bowl. Throw out the flesh of carrots. Sweet carrot juice with condensed milk. Add vanilla extract, nutmeg and rum (to taste). Cool and serve.
