I can never resist this rich, creamy Jamaican style carrot juice, especially when the condensed milk makes every sip sweet, smooth, and irresistible. One glass is never enough.

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I’m obsessed with Jamaican style carrot juice because it hits rich, creamy, spiced, and icy all at once. The carrots bring that earthy sweetness I crave, then sweetened condensed milk turns it silky and bold without tasting flat.

And the flavor? Bright, thick, a little punchy, totally addictive.

I love it on a brutal hot day when plain juice feels boring and soda feels like too much. This is the kind of drink I keep going back to, glass after glass.

But honestly, I don’t need summer as an excuse. Cold, creamy carrot juice just does something to me.

Always.

Ingredients

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Carrots bring that sunny color, natural sweetness, and a little earthy bite.
Water helps everything blend smoothly without making the drink feel too heavy.
Sweetened condensed milk makes it creamy, rich, and honestly pretty dessert-like.
Evaporated milk or whole milk adds body, so it’s not thin or watery.
Vanilla gives that warm bakery-style flavor you’ll notice right away.
Nutmeg adds cozy spice, like the drink got a little holiday energy.
Cinnamon brings gentle warmth and makes the carrot sweetness taste even better.
Fresh ginger gives a tiny kick, so it’s not just sweet and creamy.
Sugar is optional, but it helps if your carrots aren’t super sweet.
Salt sounds small, but it makes all the flavors pop more.
Ice keeps it cold and refreshing, which is basically the whole vibe.
Plus, it feels special without being fussy or hard to love.

Ingredient Quantities

1.5 lb (about 6 medium) carrots, peeled and chopped

2 cups water

3/4 cup sweetened condensed milk

1/2 cup evaporated milk or whole milk

1 tsp vanilla extract

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/2 inch fresh ginger, peeled and grated or 1/2 tsp grated ginger

1 to 2 tbsp granulated sugar, to taste (optional)

Pinch of salt

1 to 2 cups ice cubes, to chill

How to Make this

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1. Peel and chop
1.5 lb carrots into chunks.

2. Place carrots in a pot with 2 cups water and a pinch of salt. Bring to a boil, then simmer until very tender, about 15 to 20 minutes.

3. Drain, reserving about 1 cup of the cooking liquid, and let carrots cool slightly.

4. Transfer the carrots and reserved cooking liquid to a blender.

5. Add 3/4 cup sweetened condensed milk, 1/2 cup evaporated milk or whole milk, 1 tsp vanilla extract, 1/4 tsp ground nutmeg, 1/4 tsp ground cinnamon, and 1/2 inch grated fresh ginger.

6. Add 1 to 2 tbsp granulated sugar if desired, and a small pinch of salt.

7. Blend on high until very smooth, about 1 to 2 minutes.

8. Taste and adjust sweetness or spices as needed. If too thick, add a little more milk or reserved cooking liquid and blend again.

9. Strain through a fine mesh sieve for an extra-smooth juice if preferred.

10. Chill with 1 to 2 cups ice cubes or serve over ice until cold.

Equipment Needed

1. Vegetable peeler
2. Cutting board
3. Chef knife
4. Large pot with lid
5. Colander or fine mesh strainer (for draining)
6. Ladle or large spoon (to transfer carrots and cooking liquid)
7. High speed blender
8. Measuring cups and spoons

FAQ

Can I make this recipe vegan or dairy free? A: Yes. Replace sweetened condensed milk with sweetened condensed coconut milk or use a thick coconut cream mixed with a bit of sugar. Swap evaporated/whole milk for canned coconut milk or any plant milk.

Can I use a juicer instead of a blender? A: Yes. Juice the carrots and ginger, then whisk in the sweetened condensed milk, evaporated milk, vanilla, spices, salt, and sugar to taste. Add ice to chill.

How long will the juice keep in the refrigerator? A: It will keep well in a sealed container for 2 to 3 days. Shake or stir before serving because natural separation may occur.

Can I adjust the sweetness and spice level? A: Absolutely. Start with 1 tablespoon sugar and add up to 2 if needed. Increase or reduce cinnamon, nutmeg, or ginger to suit your taste.

Should I strain the blended juice? A: Straining is optional. For a smoother, more traditional texture strain through a fine mesh sieve. If you like a thicker, fiber-rich drink, skip straining.

Can I make this ahead and serve cold later? A: Yes. Chill the juice and keep ice separate. Add ice just before serving to prevent dilution. If storing warm, cool quickly and refrigerate promptly.

Jamaican Style Carrot Juice Recipe Substitutions and Variations

Sweetened condensed milk: use an equal amount of canned sweetened condensed coconut milk for a dairy free, slightly coconutty flavor; or make a quick substitute by simmering 1 cup whole milk with 1 cup sugar until reduced and thickened, then cool.
Evaporated milk or whole milk: swap with canned light coconut milk for creaminess, or use unsweetened almond or oat milk for a lighter, dairy free option (use same volume).
Fresh grated ginger: substitute 1/8 to 1/4 tsp ground ginger for every 1/2 tsp fresh, or use 1/2 tsp ginger juice if you have it for a brighter bite.
Granulated sugar: replace with equal honey or maple syrup for natural sweetness, or use an equal amount of light brown sugar to add a deeper, molasses note.

Pro Tips

– Roast a few of the carrots instead of boiling some of them. Roasting concentrates the sweetness and adds a slightly caramelized note that makes the drink taste deeper and less sweetly cloying. Use a 425 F oven until edges brown, then blend with the boiled carrots.

– If you want an ultra silky texture, blend hot or warm carrots first, then cool and strain through a fine mesh sieve or a chinois. The heat helps break down fibers so less gets caught in the sieve, giving a smoother mouthfeel.

– Balance the sweetness with acid. A teaspoon or two of freshly squeezed orange or lemon juice brightens the flavor and prevents the condensed milk from overwhelming the carrots. Add a little at a time and taste.

– Fresh grated ginger is brighter and more complex than dried. If you find fresh ginger too sharp, briefly simmer the grated ginger with the carrots and discard the larger bits before blending to leave a gentle warm heat.

– Chill smartly: instead of melting a lot of ice into the drink, chill the blended mixture in the fridge until cold, then serve over a few ice cubes. That keeps the flavor intact and avoids watering it down.

Jamaican Style Carrot Juice Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I can never resist this rich, creamy Jamaican style carrot juice, especially when the condensed milk makes every sip sweet, smooth, and irresistible. One glass is never enough.

Servings

servings

Calories

308

kcal

Equipment: 1. Vegetable peeler
2. Cutting board
3. Chef knife
4. Large pot with lid
5. Colander or fine mesh strainer (for draining)
6. Ladle or large spoon (to transfer carrots and cooking liquid)
7. High speed blender
8. Measuring cups and spoons

Ingredients

1.5 lb (about 6 medium) carrots, peeled and chopped
2 cups water
3/4 cup sweetened condensed milk
1/2 cup evaporated milk or whole milk
1 tsp vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 inch fresh ginger, peeled and grated or 1/2 tsp grated ginger
1 to 2 tbsp granulated sugar, to taste (optional)
Pinch of salt
1 to 2 cups ice cubes, to chill

Directions

Peel and chop
5 lb carrots into chunks.
Place carrots in a pot with 2 cups water and a pinch of salt. Bring to a boil, then simmer until very tender, about 15 to 20 minutes.
Drain, reserving about 1 cup of the cooking liquid, and let carrots cool slightly.
Transfer the carrots and reserved cooking liquid to a blender.
Add 3/4 cup sweetened condensed milk, 1/2 cup evaporated milk or whole milk, 1 tsp vanilla extract, 1/4 tsp ground nutmeg, 1/4 tsp ground cinnamon, and 1/2 inch grated fresh ginger.
Add 1 to 2 tbsp granulated sugar if desired, and a small pinch of salt.
Blend on high until very smooth, about 1 to 2 minutes.
Taste and adjust sweetness or spices as needed. If too thick, add a little more milk or reserved cooking liquid and blend again.
Strain through a fine mesh sieve for an extra-smooth juice if preferred.
Chill with 1 to 2 cups ice cubes or serve over ice until cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.