Whitney Miller’s Carrot Cake Colada
Shake things up this fall with a carrot cake dessert drink! I was inspired to create this recipe from my fiancé’s favorite cake, carrot. After sampling fresh carrot juice at a kitchen store’s juicing demo, I was hooked. Its intense, lightly sweet flavor was incredible. I like it mixed with grape or apple juice to slightly dilute its concentrated flavor and to sweeten. Simply juice fresh carrots, or pick some up in the juice section of the grocery store.
My carrot cake colada can be easily whipped up in a blender or shaker. Combine carrot juice, white grape juice, coconut milk, half-and-half, honey, vanilla and cinnamon in a blender or cocktail shaker. To serve, rim Stout tumblers from the Entertaining Collection by Tervis with honey and then dip in toasted coconut. Divide the frothy liquid into each rimmed tumbler.
After dinner, treat your guests to this luscious sip with a touch of spice!
Carrot Cake Colada
1 cup 100% carrot juice, chilled
1/2 cup 100% white grape juice, chilled
2 cups canned unsweetened coconut milk
1/2 cup half-and-half
2 teaspoons honey
1/2 teaspoon pure vanilla extract
Pinch ground cinnamon
1/2 teaspoon honey
1/4 cup shredded toasted sweetened coconut, finely chopped
Combine all of the ingredients in a blender or divide the ingredients in half in a cocktail shaker. Blend or shake the ingredients until smooth and frothy. If using a shaker, repeat with the remaining half of ingredients.
Rim 4 stout tumblers with honey and then dip in the toasted coconut. Divided the carrot cake colada among the rimmed tumblers and serve.
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.