Brown Sugar Carrot Cake Latte

This Brown Sugar Carrot Cake Latte with a Maple-Cinnamon Cold Foam is a fun spring ice latte recipe that takes less than 20 minutes to fully make!

Ingredients you’ll need:

  • carrots
  • brown sugar
  • water
  • ground cinnamon
  • pumpkin spice
  • orange
  • fresh ginger
  • whole milk
  • espresso
  • half and half
  • maple syrup

How to Store Homemade Coffee Syrups?

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

Let’s make it together!

Brown Sugar Carrot Cake Latte

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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 6

Ingredients

For the Brown Sugar Carrot Cake Syrup:

  • 2 large Carrots
  • 1/2 cup Brown Sugar
  • 2 cups Water
  • 3/4 tsp. Ground Cinnamon
  • 1/4 tsp. Pumpkin Spice
  • 1 ” Fresh Ginger grated
  • Zest of 1 Orange

For the Cinnamon Maple Cold Foam:

  • 1/4 cup Half & Half
  • 2 tsp Maple Syrup
  • 1/4 tsp. Ground Cinnamon

For the Latte:

  • 1/2 cup Whole Milk
  • 2 shots Espresso

Instructions

For the Brown Sugar Carrot Cake Syrup:

  • Chop the carrots into tiny pieces, then add to a saucepan with the water. Bring the water to a boil over medium high heat, then reduce and add the brown sugar. Stir until sugar is dissolved and carrots are mostly fork tender, about 5-10 minutes.
  • Transfer all ingredients to a high speed blender. Pulse until smooth.
  • Strain the mixture, then stir in the ground cinnamon, pumpkin spice, orange zest, and grated ginger.
  • Store in a glass container in the fridge up to 4-5 days.

For the Cinnamon Maple Cold Foam:

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

To Assemble the Latte:

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

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL


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