Ingredient
2 pounds Carrots, mini-carrots or chopped
4 or more cups of water
1 can of condensed milk
1/2 teaspoons of nutmeg
1 teaspoon vanilla
½ teaspoon fresh ginger
Rum add according to optional preference
Vegan option
Vegan condensed milk
1 can of coconut milk
1/3 cup coconut sugar
Preparation!
Add the coconut milk and sugar to a medium saucepan.
Cook over medium heat for about 35 minutes or more, stir often with a whisk, you may need to reduce the heat if necessary to avoid burning. Do not move away from the pan. When it has thickened remove and let cool before using. Proceed with carrots and replace the condensed milk with this.
Mix the carrot in a blender with about 3-4 cups of water.
Sift the carrot mixture using cheesecloth, fine cheese or a clean cloth. Tighten very hard to extract all the Carrot Juices. Save the carrot juice. Throw away the rest.
Rinse the blender with water to remove the remaining carrots.
Then place the carrot juice in the blender with all the other ingredients. Pulse or about 30 seconds until all the ingredients are combined.
Refrigerate and until you are ready to drink