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Carrot Cake Latte

Carrot Cake Latte

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Prep Time 5 minutes
Cook Time 5 minutes
Cool Time 10 minutes
Total Time 20 minutes
Course: Breakfast, Coffee
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Syrup
  • 1 cup fresh carrot juice (can sub for 2 cups chopped carrots)
  • 1 cup water
  • ½ cup maple syrup
  • ½ cup coconut sugar (can sub brown sugar)
  • 6 cinnamon sticks
  • 2 tbsp vanilla extract or vanilla bean paste
Carrot Cake Latte
  • 2 shots espresso
  • 2-4 tbsp carrot cake syrup
  • 2 tbsp coffee creamer (I use nutpods unsweetened cookie butter for amazing taste)
  • ¼-½ cup unsweetened vanilla almond milk

Equipment

  • Juicer (see the notes section if you don't want to make homemade carrot juice or don't have a juicer!)

Method
 

Carrot Cake Syrup
  1. Make your carrot juice or chop your carrots. If making juice, save the pulp for carrot cake! I have a great recipe linked in this blog post.
  2. Add carrot juice (or chopped carrots), water, maple syrup, coconut sugar and cinnamon sticks to a pot on the stove over medium heat.
  3. While stirring often, allow the mixture to come to a simmer. The sugar will dissolve and the flavors will combine. It will be ready in 5-10 minutes.
  4. Strain out the cinnamon sticks (and chopped carrots if used) and allow the syrup to cool fully before adding in the vanilla.
  5. Store in a jar or bottle with a lid in the fridge for 1-2 weeks.
Carrot Cake Latte - Hot
  1. Add the syrup to the bottom of your mug and brew your favorite espresso to your liking overtop. Stir together once the espresso is brewed.
  2. Froth your creamer and milk together on the warm setting of your milk frother. If you're using a hand held frother, heat your milk and creamer for 30-45 seconds in the microwave prior!
  3. Pour in your frothed milk over top of the espresso. Top with cinnamon and enjoy!
Carrot Cake Latte - Iced
  1. Add syrup to a cup and brew your favorite espresso to your liking over top. I always allow it to chill/cool down by brewing the espresso over metal ice cubes or by using my hyperchiller so that the espresso doesn't become bitter as it cools.
  2. In a cup with ice, pour in the creamer followed by either frothed or not frothed milk. Then, pour over the espresso with the syrup.
  3. Mix and top with cinnamon. Enjoy!

Notes

If you don't have a juicer or don't want to make homemade carrot juice, replace the carrot juice with 2 cups chopped carrots. Once ready, strain the carrots out of the syrup before storing in a jar.