Carrot Cake Latte

This Carrot Cake Latte with Maple Cold Foam is a fun spring inspired coffee recipe that is full of flavor but so easy to make!

Ingredients

• Carrots - for the carrot cake syrup
• Brown Sugar - for the carrot cake syrup
• Water - for our carrot cake syrup
• Spices - cinnamon, nutmeg, cloves, ginger
• Milks - ½ and ½ and heavy cream for the cold foam and milk for the latte base
• Maple Syrup - for the cold foam, this can be swapped for more of the carrot cake syrup
• Espresso - I love the convince of using my Nespresso machine

How to Make Carrot Cake Latte

Carrot Cake Syrup:

• Chop the carrots into small pieces, then add to a saucepan with the water, brown sugar, and spices. Bring the water to a boil over medium high heat. Stir until sugar is dissolved and carrots are mostly fork tender, about 5-10 minutes.
• Strain the mixture and store in a glass container in the fridge up to 4-5 days.

Maple Cold Foam:

• Add all ingredients in a small bowl. Use a hand held milk frother to whisk until thick and foamy.

Latte:

• Fill a glass with ice. Add 1-2 tablespoons of Carrot Cake Syrup, then the milk, espresso, and top with the cold foam.
• Dust with ground cinnamon to enjoy!

How to Store Homemade Coffee Syrups?

Store homemade coffee syrups in a glass jar in the fridge up to 4-5 days.

Carrot Cake Latte

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This Carrot Cake Latte with Maple Cold Foam is a fun spring inspired coffee recipe that is full of flavor but so easy to make!

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Ingredients Instructions

Ingredients

  

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Carrot Cake Syrup:

• 2 large Carrots
• ½ cup Brown Sugar
• 2 cups Water
• 1 tsp. Ground Cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• 1 teaspoon ground ginger

Maple Cold Foam:

• 2 tablespoon heavy cream
• 2 tablespoon half and half
• 1 tablespoon Maple Syrup

Latte:

• ½ cup Whole Milk
• 2 shots Espresso

Instructions

 

Carrot Cake Syrup:

1. Chop the carrots into small pieces, then add to a saucepan with the water, brown sugar, and spices. Bring the water to a boil over medium high heat. Stir until sugar is dissolved and carrots are mostly fork tender, about 5-10 minutes.
2. Strain the mixture and store in a glass container in the fridge up to 4-5 days.

Maple Cold Foam:

1. Add all ingredients in a small bowl. Use a hand held milk frother to whisk until thick and foamy.

Latte:

1. Fill a glass with ice. Add 1-2 tablespoons of Carrot Cake Syrup, then the milk, espresso, and top with the cold foam.
2. Dust with ground cinnamon to enjoy!

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Let us know how it was!