Carrot Cake Mocktail
Portions:
30Preparation Time:
Cooking Time:
Ingredients
Carrot Mocktail
1/2 bag (1KG)
Arctic Gardens Diced Carrots
1 g (1/4 tsp) salt
5 mL (1 tsp) vanilla
3g (1 tsp) cinnamon
14g (2 tbsp) nutmeg
240 mL (1 cup) maple syrup
8 g (1 tbsp) turmeric
2L water
120 mL (1/2 cup) cinnamon simple syrup
240 mL (8 oz) cream soda
120 mL (1/2 cup) pressed coconut water
2 L ice
Cream Cheese Foam
60 g (1/4 cup) cream cheese frosting
120 mL (1/2 cup) milk
120 mL (1/2 cup) heavy cream
Preparation
1. Roast carrots in oven for 15 to 20 minutes until they reach 165°F.
2. In a blender combine water and carrots blending until smooth. Add cinnamon, salt, vanilla, turmeric, nutmeg, and maple syrup until blended well.
3. Run liquid through shinwa strainer and press liquid with a whisk. Place remaining puree inside cheese cloth and squeeze all liquid out. 1 bag of carrots gives you 2 quarts carrot juice.
4. In one gallon pitcher combine ice, carrot juice, cream soda, pressed coconut water, and cinnamon simple syrup.
5. In a blender combine cream cheese frosting, milk, and heavy cream until a creamy foam. Pour carrot juice mix into a glass and top with foam then enjoy.
