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Caribbean Carrot Punch | Thirsty For …
Not merely a sweet bomb – this drink has complexity and a certain je ne sais quoi, that makes it unbelievably delicious. FULL RECIPE BELOW.
Oh, and ps – we're now shooting Thirsty For in 4K. Click the wheel on the player to see it at the best quality.
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Shot and Directed by Eric Slatkin
Food Stylist: Sophia Green – http://www.sophiabgreen.com/
AC: Dylan Neal
Editor: Jacob Metiva
Title Graphics: Lydia Baillergeau – http://www.byairjo.com/
MUSIC:
"Limbo" by Lord Tickler
Courtesy of Vampisoul
http://www.vampisoul.com
CARIBBEAN CARROT JUICE RECIPE
FOR 4 SERVINGS
INGREDIENTS:
-2 lbs. carrots, peeled & roughly chopped
-2½ cups water
-1 14oz. can of sweetened condensed milk
-¼ tsp vanilla extract
-¼ tsp finely grated nutmeg
-¼ tsp ground cinnamon
PROCESS:
1) Transfer peeled & chopped carrots to a food processor*
2) Add water in and puree until smooth
*Depending on the strength of your blender or food processor, it may be best to do this in 2 batches.
3) Strain pulsed carrot mixture through cheesecloth or nut milk bag, and into a large glass bowl, squeeze the pulp to get all of the juice out*
*Strain more than once to if you do not want any pulp.
4) Add vanilla, and whisk in the cinnamon & nutmeg.
5) Whisk in the sweetened condensed milk to taste, starting with a ½ cup. Continue to add until sweetened to your taste.
6) Chill in the refrigerator for a couple of hours.
7) Serve & enjoy over ice!