Carrot punch
Prep time: 40 minsTotal time: 
Carrot punch
Sweet and creamy carrot punch originates from Jamaica and is popular throughout the Caribbean. For more of a party punch, stir in overproof white rum, or spiced rum, which is less fruity but adds some extra spice
Prep time: 40 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 1kg carrots, peeled and chopped
- 30g fresh ginger, peeled and chopped
- 600ml cold water
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp whole nutmeg
- 150g-275g condensed milk (depending on how sweet you’d like the punch to be)
- 60ml overproof white rum
- ice, to serve
Step by step
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In two batches, blitz the carrots, giner and 600ml cold water in a high-speed blender until completely smooth. Place a mesh sieve over a large bowl and pour in the puréed carrot, allowing it to strain through. Leave it to sit for 10 minutes to drip through, then use the back of a spoon to press the carrot pulp in the sieve and squeeze out any extra liquid.
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Transfer the pulp to a cheesecloth or clean kitchen towel and wring out the last of the liquid. Discard the pulp. Stir the vanilla extract and cinnamon into the carrot juice. Grate ¼ teaspoon whole nutmeg and stir into the carrot juice. Stir the condensed milk (depending on how sweet you’d like the punch to be), into the carrot juice. Stir in 60ml overproof white rum, adding a splash more if you want it boozier.
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Cover and refrigerate until chilled. Ladle into ice-filled glasses to serve.
