Carrot Juice

Photo on 2009-12-16 at 16.15

A few blog readers might be surprised to learn that my first journalism job was as The (Nashville) Tennessean’s food writer. I can’t cook, I can’t bake, and I wouldn’t know the difference between paprika and cumin (two words I had to look up to make sure they were being spelled correctly).

That said, I do know what tastes good.

My good friend Laurel Turnbull, pride of Jamaica, makes the best drink of all time. She calls it Carrot Juice, but I prefer Laurel’s Wicked Beverage That Kicks Ass and Makes Me Super Happy. She serves it every year for Christmas.

Here’s the recipe. Trust me—awesome …

1 Bag of Carrots

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

3/4 Cup 1% Milk

1/2 bottle Guinness Stout

2 teaspoons white run

Sweetened Milk to taste

Boil the carrots until tender, cool, then place all the ingredients in the blender. Add the sweetened milk to taste. If it comes out too thick, add some more of the  1% milk.


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