Jamaican Beetroot Carrot & Carrot Juice

Ingredients: 
2 Cups carrots, chopped
3 1/2 Cups water
1 Teaspoon vanilla extract
1/4 Teaspoon nutmeg, grated
Sweeten milk
1 Teaspoon Wray and Nephew White Rum (optional)


Option two:
1 Cup Carrots, chopped
1 Cup beets, chopped
3 1/2 Cups water
1 Teaspoon vanilla extract
1/4 Teaspoon nutmeg, grated
Sweeten milk
1 Teaspoon Wray and Nephew White Rum (optional)

                                                             Instructions:

1. Wash, peel and cut carrots for blending. 
2. In the blender, add carrots and two cups of water and blend until smooth.
3. In a bowl, strain the blended portion and squeeze excess liquid from the pulp. 
4. Add pulp back into the blender, add remaining cups of water and blend for 30 seconds. Strain the blended portion and discard pulp. 
5. To the juice, add Nutmeg, vanillia extract, rum and sweeten to taste.
6. Serve chilled.

Option Two:

1. Wash, peel and cut carrots and beets for blending.  
2. In the blender, add carrots, beets and two cups of water and blend until smooth.
3. In a bowl, strain the blended portion and squeeze excess liquid from the pulp. 
4. Add pulp back into the blender, add remaining cups of water and blend for 30 seconds. Strain the blended portion and discard pulp. 
5. To the juice, add Nutmeg, vanillia extract, rum and sweeten to taste.
6. Serve chilled.