Ingredients
Method
- Wash, peel, and roughly chop carrots and ginger.
- Add carrots, ginger, and water to a high-speed blender. Start on low, then increase speed until the mixture is smooth.
- Pour the blended mixture through a fine strainer or cheesecloth into a large bowl. Press or squeeze to extract as much liquid as possible. Discard or save the pulp for baking or soups.
WIthout Milk
- Sweeten to taste with sugar or your preferred sweetener.
With Milk
- Return strained juice to the blender. Add condensed milk, vanilla, and nutmeg. Blend again until smooth and creamy.
- Pour into a jug or bottle and refrigerate until cold. Serve chilled or over ice cubes, with a sprinkle of nutmeg or cinnamon on top.
Nutrition
Notes
- Use young, fresh carrots for the sweetest flavor.
- Avoid “juicing carrots” sold in bulk bags — they tend to be less sweet.
- Add a squeeze of citrus to brighten the flavor or a splash of Guinness or rum for a classic punch twist.
- Store in an airtight container in the fridge for up to 5 days. Shake or stir before serving.
