Wash and peel your carrots, then cut them into small pieces so they blend easily. If your blender is small, cut the pieces finer.

Add about four cups of water to your blender, then add the carrot pieces. Blend until completely smooth.

If your blender can’t handle it all at once, do it in batches. Pour the blended mixture into a large bowl after each batch.

Once all your carrots are blended, it’s time to strain. Place a clean straining bag, cheesecloth, or fruit bag over a large bowl. Pour in the blended carrot mixture and squeeze to extract all the juice.

You’ll be left with smooth carrot juice and some leftover pulp. I do not throw the pulp away, because I save it to make porridge later.

Pour the strained carrot juice into a large jug or mixing bowl. Grate in half a nutmeg for flavor.

Add Dragon Stout, Irish Moss, and Supligen or Nutrament. Pour in half a can of condensed milk, then stir well to combine.

Taste it. If it needs more sweetness, add the rest of the condensed milk.

Once your milk is mixed in, add a small pinch of salt to balance the sweetness.

If you’re making the adult version, pour in half a cup of Jamaican white rum. Stir gently to mix everything.

If you’re not adding alcohol, skip the rum and chill your punch for a few hours before serving.

Transfer the carrot punch to a large jug or bottles. Refrigerate until cold, or serve right away over ice.