Beverage Recipes

Chef Noel Cunningham Jamaican Carrot Juice with Guinness

“This carrot juice is a real Jamaican classic, especially on a Sunday. The creaminess from the milk combined with the Guinness is the real deal.Chef Noel Cunningham, Cuisine by Noel


2 lb whole carrots

5 cups water

1 can condense milk

1 bottle Guinness or Dragon Stout

1 cup vanilla Supligen or Nutrament

1 shot of rum (optional)

2 tsp. ground nutmeg


Wash and chop carrots into 1-inch pieces, making sure to remove the tops and possibly tips of carrots. Place chopped carrots into a pot with 5 cups water and let boil. Once cooked, set aside to cool as the liquid will be needed to blend the juice.

Place cooked carrot in a blender along with enough of the water that carrots were boiled in, to cover about 3-inches over the carrots (you might have to do this in batches). Make sure that you still have at least an inch of space from the top of the blender.

Begin pulsing to liquefy. Strain juice through a fine sieve strainer. Stir in vanilla, condensed milk, Guinness or Dragon Stout, Supligen or Nutrament, nutmeg and rum (if using). Serve over ice and enjoy. Juice may need to be shaken before pouring.

About the author

Chef Noel Cunningham

Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.

He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.