Jamaican Carrot and Beetroot Drink Recipe

Enjoy a refreshing taste of Jamaica with this quick and easy Jamaican Carrot and Beetroot Drink recipe. Made with fresh ingredients and warming spices, this creamy homemade beverage is rich in flavour and vibrant in colour. A popular Sunday-dinner drink in Jamaican households, this traditional Caribbean carrot and beetroot punch blends in minutes for a smooth, naturally sweet treat the whole family will love.

Course Drinks

Cuisine Jamaican

Keyword vegetable juices

Prep Time 5

Cook Time 10

Servings Cups

Calories 191kcal

Author Lesa

Equipment

Ingredients

14 oz Carrot
3.5 oz Beetroot
½ tsp Nutmeg See notse
½ tsp Ground cinnamon
½ tsp Vanilla extract
3 cups Water See note
¾ cup Condensed milk See notes

US Customary - Metric

Instructions

First, wash the carrots and beetroot. Peel the carrots and beetroot using a vegetable peeler. Then chop into cubes that your blender can handle.
Add the chopped carrots and beetroot to a blender along with water, grated nutmeg and ground cinnamon. Cover and blend until smooth.
Strain using a sieve if you like a bit of bits in the drink. Use a cheesecloth if you prefer a smooth drink. Sweeten with condensed milk. Best served chilled.

Notes

Nutmeg: Use freshly grated nutmeg for the best flavour in this drink. You can use ground nutmeg, but freshly grated nutmeg tastes better.
Water: You can replace water with long-life milk for a milkier drink. Use plan-based milk and sweeten with agave for a vegan option.
Condensed milk: If you like your drink very sweet, you may have to use more condensed milk. Start with 3/4 cup and go from there.

Nutrition