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1
Wash the carrots to remove any dirt or foreign matter, then peel the carrots using the potato peeler.
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2
Using the knife and the cutting board, chop the carrots into tiny pieces.
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3
Put carrots into the Electric Blender one handful at a time, until the Blender is approximately 3/4 of the way full.
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4
Add 1 cup of water to the carrots in the Blender.
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5
Turn the Blender switch to puree and allow carrots to process until they are ground to a pulp.
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6
Remove pulp and place into a large mixing bowl.
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7
Add 1 cup water to pulp.
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8
Using your clean hand, squeeze the pulp in your palm, allowing the juice to flow through the strainer (You can use a glove since carrot juice stains).
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9
Put the squeezed pulp on a plate to the side.
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10
Repeat this process until all the pulp is squeezed.
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11
Add 1 cup of water to the squeezed pulp that you put on a plate earlier, in a separate mixing bowl.
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12
Squeeze this pulp again, and drain the juice into the first mixing bowl, through the strainer, to stop any remaining pulp from getting into the final product.
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13
Using the Electric Mixer (or a spoon), mix in the condensed milk with the carrot juice.
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14
Then add sugar, nutmeg and vanilla.
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15
You could add a capful of J Wray & Nephew White Rum to the mixture to enhance the flavor (This step is optional for non-drinkers).
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16
Add more water, or any of the other ingredients as necessary, to get the desired taste.
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17
Serve chilled and Enjoy!
