There's truly nothing like Jamaican carrot juice, which is why it's become popular throughout the Caribbean islands. I fell in love with the flavor while traveling and recreated it in my kitchen with a simple shortcut to make it a quick fix for my cravings. If you want to make tropical carrot juice in just a few minutes at home, this recipe is for you!
And if you enjoy this recipe, you'll love my creamy coconut lemonade and carrot juice cocktail, too!
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❤️ Why You'll Love this Recipe
Quick and Easy - When I say you only need five minutes, I mean that! No boiling, straining, or chopping needed. Just grab your blender.
Authentic Flavor - The method for this easy Jamaican carrot juice recipe is tweaked, but the outcome is just as delicious. You'll taste the sweet earthiness of carrots and warming spices blended with creamy condensed milk.
Having been born and raised in a subtropical climate, I'm all about the flavors that come from this heat and humidity. And I mix them into refreshing drinks anytime I can: key lime margaritas, pineapple lychee mocktail, Nigerian zobo drink (hibiscus/sorrel), and coconut iced tea, to name a few favorites!
What You'll Need for this Recipe
Carrot Juice from the grocery store or farmer's market is my secret ingredient for skipping the fuss of traditional Jamaican carrot juice preparation. Having tried it both ways, this version tastes exactly like my favorite carrot juice from visiting Grand Cayman, so there's nothing lost from the convenience!
Sweet Warming Spices like ginger, nutmeg, and cinnamon really set this drink apart. Use the best quality powder versions of these spices you can find.
Sweetened Condensed Milk is the key to creamy carrot juice and takes care of the sweetness, too, keeping the ingredient list very short.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Alcohol - Add a splash of rum to turn this recipe into Jamaican spike carrot juice. Or make it with Guinness. Or keep it non-alcoholic--it's good either way.
Vegan - Use sweetened condensed coconut milk or another plant-based option to make this drink vegan. Just note that you will get extra flavor notes from whichever milk you choose.
How to Make Jamaican Carrot Juice with a Blender
- Step 1: Add all the ingredients to a blender and pulse until uniform.
- Step 2: Pour over ice and garnish with fresh nutmeg.
Pro Tip #1
If you can resist drinking it on the spot, make this drink a day or so ahead for the best taste. I personally think this drink gets better after it has chilled overnight!
Frequently Asked Questions
Yes, you can blend this juice drink up to three days in advance. It gets better with time.
Store in an airtight container in the refrigerator. Keeps for up to one week. Shake or stir before pouring to reincoporate the spices.
How to Serve
Homemade Jamaican carrot drink is the tastiest when it's ice cold so serve it over lots of ice--cubed or crushed. And I like to grate a lil' fresh nutmeg over top for an extra fragrant sip.
This is a fantastic Easter drink option and I like to keep some ready in the fridge all summer to cool off with. Pair it with coconut curry shrimp and you've got an easy and unforgettable meal!
More Tropical Drink Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this carrot juice Jamaican style soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Easy Jamaican Style Carrot Juice
Equipment
- 1 Blender
Ingredients
- 4 cups carrot juice
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla paste or vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 pinch fine sea salt
- ice
Instructions
- Add carrot juice, sweetened condensed milk, vanilla, cinnamon, nutmeg, ginger, and salt to blender. Cover and pulse until uniform (about one minute).4 cups carrot juice, 14 ounces sweetened condensed milk, 1 teaspoon vanilla paste, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, 1 pinch fine sea salt
- Serve over ice and garnish with grated nutmeg, if desired.ice
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