This carrot juice drink, made mostly on Sundays, is the crowned king of Jamaican dinner juices. This is only one of the methods we use to make this juice.
2 lbs. Carrot
1 can Condensed Milk
¼ lb Sugar
2 tablespoon nutmeg
2 tablespoon vanilla flavoring
3 cups water
Fine grain strainer
Wash the carrots to remove any dirt or foreign matter, then cut the carrots into tiny pieces, let us say 1/8 inch (please, do not measure the pieces just estimate).
Put carrots into the Electric Blender one handful at a time until the Blender is ¾ ways full, each time.
Add about ½ cup of water to the carrots in the Blender. Turn the Blender switch to puree and allow carrots to process until they are ground to a pulp.
Remove pulp and place into a large mixing bowl. Add 1 cup water to pulp. Using your clean hand, squeeze the pulp in your palm, allowing the juice to flow through the strainer.
Put the squeezed pulp on a plate to the side. Repeat this process until all the pulp is squeezed.
Add water to the squeezed pulp that you put on a plate earlier, in a mixing bowl.
Squeeze this pulp again. Drain the juice into another container through the strainer so as to stop any remaining pulp from getting into the final product.
Mix in the condensed milk with the carrot juice, add sugar to taste. Add nutmeg and vanilla flavoring.
You can add more water or more ingredients if you like, to bring about the taste you desire.
You could add a capful of J Wray & Nephew white rum to the mixture to enhance the flavor, if you know what I mean.
P.S: To make carrot/beet juice, just add 1 beet to the carrot when you are blending the carrots.