Carrot Cake Mocktail
Special recipe created by Chef Xiomara Mora-Rivera
Ingredients
Carrot Mocktail
1 bag (2lbs)
Arctic Gardens Diced Carrots
1/4 tsp salt
1 tsp vanilla
1 tsp cinnamon
2 tbsp nutmeg
1 cup maple syrup
1 tbsp turmeric
2 liters water
1/2 cup cinnamon simple syrup
8 oz cream soda
1/2 cup pressed coconut water
2 quarts ice
Cream Cheese Foam
1/4 cup cream cheese frosting
1/2 cup milk
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.
