Not merely a sweet bomb - this drink has complexity and a certain je ne sais quoi, that makes it unbelievably delicious. FULL RECIPE BELOW.Oh, and ps - we're now shooting Thirsty For in 4K. Click the wheel on the player to see it at the best quality.Check out our Spotify playlist - http://bit.ly/1dekSbAShot and Directed by Eric SlatkinFood Stylist: Sophia Green - http://www.sophiabgreen.com/AC: Dylan NealEditor: Jacob MetivaTitle Graphics: Lydia Baillergeau - http://www.byairjo.com/MUSIC:"Limbo" by Lord TicklerCourtesy of Vampisoulhttp://www.vampisoul.comCARIBBEAN CARROT JUICE RECIPEFOR 4 SERVINGSINGREDIENTS:-2 lbs. carrots, peeled & roughly chopped-2½ cups water-1 14oz. can of sweetened condensed milk-¼ tsp vanilla extract-¼ tsp finely grated nutmeg-¼ tsp ground cinnamonPROCESS:1) Transfer peeled & chopped carrots to a food processor*2) Add water in and puree until smooth*Depending on the strength of your blender or food processor, it may be best to do this in 2 batches. 3) Strain pulsed carrot mixture through cheesecloth or nut milk bag, and into a large glass bowl, squeeze the pulp to get all of the juice out* *Strain more than once to if you do not want any pulp.4) Add vanilla, and whisk in the cinnamon & nutmeg. 5) Whisk in the sweetened condensed milk to taste, starting with a ½ cup. Continue to add until sweetened to your taste. 6) Chill in the refrigerator for a couple of hours. 7) Serve & enjoy over ice!