Carrot cake latte

I have a hard time straying away from my current favorite latte, but I was SOLD when I tasted this!! And so was my husband.. and a few others haha!

So if you’re looking for a fun new latte flavor, I really don’t think this one tastes too “out there” if that makes sense. It sounds a little crazy because of the carrot, but it really isn’t too carrot-y.

This does require you to make 2 different thing’s, but the batch will last you for at least 5-6 lattes worth. So enough to share, or the flavor of the week!

First you need to make the carrot cake syrup. It’s very simple. All you’ll need is some carrot juice, it would be cool if you juiced your own, but I just bought carrot juice, brown sugar, and pumpkin pie seasoning.

Pour 1.5c carrot juice, 1c brown sugar, and 1-2 tsp pumpkin pie seasoning in a pot on medium heat. Simmer until it becomes thicker like syrup. This likely will take 15 mins or so. Do not put it on high to “speed it up”, you’ll burn it. Stir occasionally too so the sugar doesn’t burn at the bottom. Preferably let cool, put in the fridge for a few hours, but you can use it right away too. If you let it sit though, the flavors will develop better.

For the carrot cake icing, which will be your cold foam, you’ll need cream cheese, butter, powdered sugar, and vanilla.

Cream 1/4 block (2oz) room temp cream cheese, 2tbsp room temp butter until light and fluffy. Add 1c powdered sugar, whip until light and fluffy. Add 1 tsp vanilla. Mix again. That is straight up icing. So now to turn it into a cold foam, add 1/4 c heavy cream & 1/4c milk , mix again until it has more of a liquid flow so you can pour it.

So now it’s time to put the latte together!

like to fill my cup with ice, add 1/2c milk, 2-3 tbsp carrot cake syrup, espresso, and top with the icing cold foam!!

Carrot Cake Latte

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Course: Drinks

Ingredients Method

Ingredients

  

Carrot Cake Syrup

• 1.5 c carrot juice
• 1 c brown sugar
• 1-2 tsp pumpkin pie spices

Icing cold foam

• 2 oz cream cheese
• 2 Tbsp butter
• 1 c powdered sugar
• 1 tsp vanilla

Putting the latte together

• 2-3 .tbsp carrot cake syrup
• 2 shots espresso
• 3-4 tbsp icing cold foam

Method

 

The Carrot Cake Syrup

1. Pour 1.5c carrot juice, 1c brown sugar, and 1-2 tsp pumpkin pie seasoning in a pot on medium heat. Simmer until it becomes thicker like syrup. This likely will take 15 mins or so. Do not put it on high to “speed it up”, you’ll burn it. Stir occasionally too so the sugar doesn’t burn at the bottom. Preferably let cool, put in the fridge for a few hours, but you can use it right away too. If you let it sit though, the flavors will develop better.

The icing cold foam

1. Cream 1/4 block (2oz) room temp cream cheese, 2tbsp room temp butter until light and fluffy. Add 1c powdered sugar, whip until light and fluffy. Add 1 tsp vanilla. Mix again. That is straight up icing. So now to turn it into a cold foam, add 1/4 c heavy cream & 1/4c milk , mix again until it has more of a liquid flow so you can pour it.

Putting the latte together

1. like to fill my cup with ice, add 1/2c milk, 2-3 tbsp carrot cake syrup, espresso, and top with the icing cold foam!!

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