- 5 large carrots, peeled and cut into large chunks
- 2 cups water
- 3 quarts skim milk
- 3 cups sugar
- 1 teaspoon ground cardamom
- Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
- In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.
05/20/2019
recipepes.com
mommy's sweet carrot milk, recipe
PT15M
PT1H
5
455 calories
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