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Simple gingery carrot milk

January 14, 2015

In my opinion, one of the best juices that one can buy out there is carrot juice. This sweetie from the vegetable family excellently balances both sweetness and flavor with nutrition and health. It is probably one of the most delicious vegetable juices to drink, and is much healthier than fruit juices that tend to pack in more sugar than real nutrition.

Carrot juice

I like to get the Bolthouse Farms brand of organic carrot juice at Costco. The brand does a great job making consistently great-tasting juice, and in the large, bulk bottles it doesn’t break the bank. It is definitely much more price-friendly than buying an equivalent amount of organic carrots and juicing them, though admittedly the juice is not as fresh.


I have been making smoothies with these huge bottles of joy during the fall, and wanted to continue with the juice on something more warm in the winter. Since I make a lot of ginger tea with my organic lowfat milk, I figured the carrot juice would be a nice addition. I personally like the below recipe at its current sweetness, but a spoonful of honey would make this drink a bit sweeter without sending blood glucose to skyrocketing levels.

1 1-inch knob of ginger, about 1 Tbsp
1 cup milk
2/3 cup carrot juice
honey to taste

(1) Pour milk into a pot and turn heat to medium-high.
(2) Grate off the skin of the ginger and cut into 1/4″ slices. Add to milk.
(3) As the milk begins to steam, turn the heat down to medium-low. Allow the milk to simmer gently for an additional 15 minutes. Alternatively, turn the heat off as the milk begins to steam and allow ginger to steep 45-60 minutes.
(4) Pour gingery milk and carrot into cup. Add honey to taste. Enjoy warm!

Dai Dai

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