Jamaican Carrot Juice With Guinness Stout
By: Chef Noel Cunningham
1.Wash, and chop carrots into about 1 inch pieces, making sure to discard the tops and possibly tips of carrots. put carrots to boil in 5 cups water after the carrots are cooked put aside to cool as the liquid will be needed to blend the juice.
2. Place cooked carrot in a blender and add enough water to cover about 3 inches over carrots, (you might have to do this in batches.) making sure you still have at least an inch of space from the top of the blender.
3.Begin pulsing to liquify. strain Juice thru a fine sieve strainer. Stir in vanilla, condensed milk, supligen nutmeg and rum (if use) Serve over ice and enjoy.
The juice may need to be shaken before pouring.