Brown Sugar Carrot Cake Latte
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!
