Carrot Coconut Spice Lantern

Cooking the carrot first gives this drink a softer sweetness and a smoother texture than raw carrot juice. Coconut milk adds body, while cardamom gives the cup a fragrant edge. A fine grater helps the carrot cook quickly, and a sieve removes any lingering fibers after blending. The color is a warm pale orange rather than a vivid juice-bar orange. This is a mellow, vegetable-led evening drink that works best with a restrained amount of maple syrup.

Ingredients

• 1/4 cup Carrot, finely grated
• 3 oz Water
• 6 oz Unsweetened carton coconut milk
• 1 tiny pinch Ground cardamom
• 1/2 tsp Maple syrup

Make it

1. Simmer the grated carrot in the water for 8–10 minutes, until tender. Let cool.
2. Blend with the cold coconut milk until smooth, then strain if desired.
3. Return to the saucepan, add cardamom and maple syrup, and warm gently without boiling.

Benefits

Carrot and coconut milk · refreshing fluids

Carrot, coconut milk, and cardamom makes room for more water in your day. The 3 oz base carries a mellow vegetable sweetness without needing alcohol to give it character.

A warmer side of cardamom

The carrot and coconut milk carries a fragrant, almost citrusy warmth from cardamom, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.