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Museumand recipe contribution: Carrot Juice

Juice-making is done by Caribbeans regularly because it is believed that the drink not only provides health benefits but, as they are made from vegetables provide “a liquid food” that is very nutritious. It is sometimes called “Carrot Punch” and is a drink had on Sundays, or at celebratory events. Being such a traditional drink carrot juice can be found for sale at Caribbean restaurants and takeaways. Carrots are naturally sweet so you may not need to add as much condensed milk as the recipe suggests. Just keep tasting as you go along. Some families add lime juice and ginger to their carrot juice while others choose to add alcohol but instead of or in addition to rum, a bottle of any brand of stout is added.



  • 2lbs carrots
  • 4 to 5 cups cold water
  • 1 tablespoon vanilla essence
  • 12ozs sweetened condensed milk, or to taste.
  • 1/4 teaspoon grated nutmeg
  • 1 tablespoon Jamaican Rum (optional).


  • Wash scrape & grate the carrots
  • Add the water and stir in a bowl
  • Separate the liquid from the pulp by using a strainer or cheesecloth
  • Squeeze the pulp to get any remaining juice out of it.
  • Throw away or keep the pulp to make carrot cake later.
  • Stir in the vanilla, sweetened condensed milk evaporated, milk nourishment (try a little at a time so as not to over-power the taste of the carrot), nutmeg and rum (optional) to the carrot juice. 
  • Add more water or more ingredients to create the taste you desire.
  • Put some ice in a glass and pour over the juice for a refreshing taste.
  • Sprinkle nutmeg on top (optional)

Recipe provided by museumand as part of their ongoing research into Caribbean cooking and traditions.

Chelsie Wint

Show me the child and I will show you the adult, is a very popular Caribbean saying and one that Chelsie thinks applies to her. Chelsie helped her parents around the home as a small child but particularly liked it when they and her grandparents invited her to help with the cooking. She recalls how her mother was known in her village for making wedding and special occasion cakes. Chelsie has followed suit, baking for her local church’s garden parties and other social events since moving to Nottingham. For these events she often prepares sweet treats like coconut drops, and grater cake - particular favourites of children. As a mother of 6 Chelsie has delighted her children with the treats she loved as a child back in Jamaica, Caribbean desserts and sweet treats made with coconut, molasses, cornmeal and a whole array of spices.