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Brown Sugar Carrot Cake Latte Recipe

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4.3 from 9 reviews

This Brown Sugar Carrot Cake Latte transforms the flavors of a classic carrot cake into a delightful coffee treat. Featuring a homemade brown sugar carrot cake syrup infused with spices and fresh ginger, a creamy cinnamon maple cold foam, and rich espresso, this latte is perfect for a cozy morning or afternoon pick-me-up. It’s a unique and flavorful twist on your regular coffee that combines warmth, sweetness, and a hint of spice.

Ingredients

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 inch Fresh Ginger, grated
  • Zest of 1 Orange

Cinnamon Maple Cold Foam

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

Latte

  • 1/2 cup Whole Milk
  • 2 shots Espresso

Instructions

  1. Prepare the Brown Sugar Carrot Cake Syrup: Chop the carrots into small pieces and place them in a saucepan with 2 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and add 1/2 cup of brown sugar. Stir continuously until the sugar dissolves and the carrots become fork-tender, which should take about 5 to 10 minutes.
  2. Blend the Syrup: Transfer the carrot and sugar mixture to a high-speed blender. Pulse until the mixture is smooth and well combined.
  3. Strain and Flavor Syrup: Strain the blended mixture to remove any solids. Stir in 3/4 teaspoon ground cinnamon, 1/4 teaspoon pumpkin spice, the zest of one orange, and 1 inch of freshly grated ginger. Mix well and store in a glass container in the refrigerator for up to 4 to 5 days.
  4. Make the Cinnamon Maple Cold Foam: In a small bowl, combine 1/4 cup half & half, 2 teaspoons maple syrup, and 1/4 teaspoon ground cinnamon. Use a handheld milk frother to whisk the mixture until it becomes thick and foamy.
  5. Assemble the Latte: Fill a glass with ice. Add 1 to 2 tablespoons of the prepared Brown Sugar Carrot Cake Syrup, then pour in 1/2 cup whole milk, followed by 2 shots of espresso. Top the drink with the cinnamon maple cold foam. Optionally, dust with a little ground cinnamon for garnish before serving.

Notes

  • The brown sugar carrot cake syrup can be stored in the refrigerator for up to 4 to 5 days.
  • Adjust the amount of syrup to your taste for sweeter or less sweet latte versions.
  • For a vegan version, substitute half & half and whole milk with plant-based alternatives like oat milk and use a vegan creamer.
  • If you don’t have a handheld milk frother, you can use a regular whisk or froth the cold foam in a blender briefly.
  • Freshly grated ginger adds a pleasant zing; you can adjust or omit depending on your spice preference.

Find it online: https://recipesbyliza.com/brown-sugar-carrot-cake-latte-recipe/