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Jamaican carrot juice is made with fresh carrots, warm spices, and condensed milk for a sweet, creamy finish. It takes just 10 minutes to make and tastes best served ice cold.
For another traditional Jamaican beverage, try my Sorrel recipe.
Carrot juice is my favorite beverage to have with Sunday dinner. I love to keep a cold pitcher waiting in the fridge.
I’ve made it by boiling and blending the carrots, and while there’s nothing wrong with either method, I prefer the juicer. Running fresh carrots through the juicer gives you that rich carrot taste without diluting the juice with water. Once everything is mixed together, it’s so refreshing!
What Is Jamaican Carrot Juice?
Jamaican carrot juice is much more than freshly juiced carrots. Traditionally, the carrot base is combined with condensed milk and flavorings like vanilla and nutmeg. It’s a sweeter, fuller-bodied beverage than plain carrot juice. Some versions also include evaporated milk or nutritional drinks like Supligen and Nutrament, while Guinness or Jamaican rum can be added for a boozy variation.
Why you’ll love this Jamaican Style Carrot Juice
- A sweet treat: Condensed milk adds just the right amount of sweetness.
- Serve it any time of day: Pour yourself a glass with breakfast or serve it cold alongside a Sunday dinner.
- Easy to customize: Adjust the spices to your taste, and add Guinness or rum for an adults-only version.
Ingredients
- Carrots: Fresh carrots form the base of this recipe, providing the natural sweetness of the finished drink.
- Evaporated milk: This adds richness and body, but you can use vanilla Supligen or Nutrament instead.
- Vanilla and almond extracts: Vanilla enhances the sweetness of the carrots and condensed milk. A small amount of almond extract adds another layer of flavor.
- Ground spices: Nutmeg, cinnamon, and ginger give the carrot juice its warm, aromatic flavor.
- Rose water: This optional addition adds a subtle floral note that complements the spices and other flavorings.
- Condensed milk: Sweetened condensed milk sweetens the carrot juice while also contributing to its thicker consistency. You can adjust the amount depending on how sweet you like it.
- Salt: A small pinch is optional but can help balance the sweetness if needed.
How to Make Jamaican Carrot Juice
Juice the Carrots
Start by washing and trimming the carrots, then run them through a juicer. Strain the fresh carrot juice through cheesecloth, squeezing well to get every last drop of juice and remove any remaining pulp. You should have approximately 4 cups of carrot juice.
Add the Milk and Flavorings
Pour the carrot juice into a large pitcher, then add the evaporated milk, vanilla extract, almond extract, and rose water, if using. Stir everything together until well combined.
Add the Spices
Stir in the nutmeg, cinnamon, and ginger until evenly distributed throughout the juice. If the spices leave the drink a little grainy, strain the mixture again for a smoother consistency.
Sweeten and Serve
Gradually stir in the condensed milk, tasting as you go until the carrot juice is as sweet as you like it. Add a small pinch of salt if needed to balance the sweetness. Then chill and serve cold or pour over ice.
Storage
You can make Jamaican carrot juice a day ahead and store it covered in the refrigerator until you’re ready to serve. Give the pitcher a good stir before pouring, as some of the spices may settle while it sits.
Store leftover carrot juice in an airtight container or covered pitcher in the refrigerator for up to 3 to 4 days. Keep it cold and give it a quick stir or shake before serving.
Tips for the best Carrot Juice
- Use freshly juiced carrots. Running the carrots through a juicer gives you concentrated carrot flavor without adding the water required for boiling or blending methods.
- Strain the juice well. Pass the fresh carrot juice through cheesecloth and squeeze out every last drop to remove excess pulp and create a smoother drink.
- Strain again if the spices taste grainy. Ground nutmeg, cinnamon, and ginger may not fully dissolve, so you can strain the finished mixture before sweetening if needed.
- Add the condensed milk gradually. Start with less and taste as you go so you can control the sweetness, adding a pinch of salt only if it needs a little balance.
Jamaican Carrot Juice recipe variations
- Spices: Adjust the nutmeg, cinnamon, and ginger to taste, or leave out any spice you don’t care for.
- Cocktail: Add Guinness Stout or Wray & Nephew White Rum for a boozy version of Jamaican carrot juice.
- Milk options: Make it with evaporated milk as written, or use vanilla Supligen or Nutrament instead. If using Supligen or Nutrament, add enough water to make 12 fluid ounces as directed in the recipe.
frequently asked questions
Jamaican style carrot juice is made with fresh carrot juice, evaporated milk, condensed milk, vanilla and almond extracts, and warm spices like nutmeg, cinnamon, and ginger. Rose water and a pinch of salt can also be added for extra flavor and balance.
Ground spices like nutmeg, cinnamon, and ginger can leave a slightly grainy texture because they don’t fully dissolve in the liquid. Strain the mixture after adding the spices for a smoother consistency.
Yes, you can blend the carrots with water or boil them until tender before blending and straining. However, using a juicer gives you a more concentrated carrot flavor because you don’t need to add water.
I hope you enjoyed making this Jamaican Carrot Juice.
If you try it, let me know how it turns out. I’d love to hear from you.
For more Jamaican-inspired home cooking, follow me on Instagram, Facebook, YouTube, and TikTok where I share new dishes, tips, and real-time cooking in my kitchen.
Jamaican Carrot Juice Recipe
Ingredients
- 4 lbs carrots, cleaned, juiced and pulp strained
- 1 12 fl oz can evaporated milk, or vanilla Supligen or vanilla Nutrament with water added for 12 fl oz
- 1.5 vanilla extract
- ¼ tsp almond extract
- 1 tsp rose water, optional
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ 14 oz can condensed milk, or sweeten to taste
- Pinch of salt, optional
Instructions
- To a pitcher, add the carrot juice (approximately 4 cups), evaporated milk (or Supligen or Nutrament), vanilla extract, almond extract, rose water (if using), and stir.
- Add the nutmeg, cinnamon, and ginger. Stir, then strain if needed to remove any graininess from the spices.
- Sweeten to taste with condensed milk. Stir well. Add a pinch of salt, only if needed, to balance the sweetness.
- Serve cold.
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