Okay, Jamaican here...we don't add a can of condensed milk unless its at least 2-3 gallons of carrots juice prepared, as we usually prepare a large batch to share among many. Ity a special occasion drink. We blend, strain raw carrots then add mostly 2/3 parts WATER , 1/3 part MILK, add sugar to taste, and a couple ( 3-4 ) tablespoons of condensed milk. Nutmeg and vanilla, blend and that's it! Some people cook or steam the carrots ( that way no need to strain) cook until carrots are completely soft. Then put in the blender with 1/3 parts WATER until velvet- smooth. Then add 2/3 parts MILK, 3-4 tablespoons- condensed milk, vanilla, freshly grated nutmeg (trust me, freshly grated nutmeg is worth ). Then blend it all together. Add sugar to taste, place in the refrigerator to chill then enjoy. Texture ( cooked version) should be smooth and slightly velvety similar to egg nog, in fact it will remind you of egg nog, same nostalgic warmth and rich notes. Now the raw and strained version, texture should be fairly thin and silking, it's light and refreshing and ideal for summer. Both ways are delicious.🇯🇲
Thank you I was thinking many desserts don't use this much sweetened condensed milked. That's like a pie's worth in one drink. Carrots are naturally sweet. Thanks for sharing your recipe.
