Ingredients:
10 Big Fresh Peeled Orange Carrots
2 Ounces Of Bacardi Superior Light Rum
1 Whole Ripened Peeled Lemon
1 Teaspoon Of Pure Mexican Vanilla Extract
5 Standard Size Ice Cubes
1/2 Cup Of Sweetened Coconut Milk
1/2 Teaspoon Of Freshly Ground Nutmeg
Information:
Serving Size 1
260 Calories Per Serving
7 Grams Of Fat
Preparation Instructions:
Our web administrator received this ultra tasty Bacardi rum Jamaican carrot juice recipe from Maria of Puebla Mexico. To get started with the preparation process, please wash off and rinse your produce under cool running faucet water. Next up take out a sharp knife and peel the skin from the lemon and orange carrots. Next prep your electric juicer, making sure to place a collection vessel under the juice spout that is able to accommodate at least a liter of liquid. Next flip the machine on and feed all of your ripe carrots and lemon through it. Stop juicing only after you have a full liter or more of carrot juice. Moving right along, next stir into your carrot juice the Bacardi Superior Light rum, pure Mexican vanilla extract, sweetened coconut milk, and fresh ground nutmeg. Stir the ingredients together until an even and consistent creamy orange mixture is apparent. Next take out a huge chilled beer mug and then fill it with ice cubes. Slowly pour your mixed beverage into the chilled glass. Sip on the Jamaican carrot juice slowly in order to savor the flavor. With regard to our rum brand selection, do feel free to swap out Bacardi for any other brand of light rum. I should also state that unflavored vodka will work too.
