Jamaican Carrot Juice (Vegan)

6 standard portions

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Ingredients

• 2 lb carrots ((907g) preferably organic, halved or sliced)
• 5-6 cups water ((1.18 litres) only use if doing the blender technique)
• ¼ cup almond milk ((60ml)(optional))
• 1 tsp vanilla essence ((4g))
• ¼ tsp cinnamon ((0.5g))
• 1 tsp nutmeg ((2g))
• coconut condensed milk (sweetened to taste )

Method

1. Peel the carrots then chop them into halves or slices.
2. Combine the carrots and water in a blender.
3. Blitz on high speed to breakdown the carrots (until there are no more chunks).
4. Use a sieve/cheesecloth to strain the liquid into a large bowl/jug/pitcher squeezing by using the back of a spoon or your hands depending if you are using a sieve or cheesecloth to extract all of the liquid.
5. Discard or save the pulp (see recipe notes).
6. Sir in nutmeg, cinnamon and condensed milk to taste, if you are using any add ins then add them now.
7. Chill in the refrigerator and serve accordingly.
8. Peel the carrots then chop them into halves or slices.
9. Slowly add the carrots, one after the other into the chute (no water is necessary for the juicer method).
10. Once the juice is made then stir in the nutmeg, cinnamon and vegan condensed milk and any additional add ins, if you want to.