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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash, peel and chop carrots into about 1 inch pieces, making sure to discard the tops and possibly tips of carrots. | 2. After peeling and chopping carrots, place them in the blender and add enough water to cover about 2 inches over carrots, making sure you still have at least an inch of space from the top of the blender. | 3. Begin pulsing on a chop speed and advance to puree/liquify when it appears most of the carrots have been finely chopped (make sure not to skip the chopping step as you may ruin your blender by going straight to puree!). | 4. Using a strainer (or a cloth strainer if you aren't a fan of a little pulp), empty the carrot blend into a small bowl or container until all the juice is extracted from the carrot's fiber (you can save the fiber portion for other recipes or discard). | 5. Return juice to blender and add remaining ingredients including enough condensed milk to sweeten as you see fit (usually about a quarter of a 14oz can will do). | 6. Blend until color change is uniform and add more condensed milk if needed and blend again. | 7. Pour into pitcher/container with tight seal and refrigerate immediately. The juice may need to be shaken before pouring. Serve over ice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	8	pound		1487.7847	347.6336	33.7473	8.709
water				-	-	-	-
milk	1/4	cup	evaporated	138.0	3.324	1.374	14.304
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
milk	2	ounces	condensed	138.0	3.324	1.374	14.304

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.