Carrot Cake Latte
Whipped coffee meets homemade carrot cake syrup to create the most heavenly Carrot Cake Latte! Each sip is a flavor experience—from warmly spiced, slightly nutty carrot cake syrup, creamy milk, and a whipped coffee topper (although you can use espresso shots instead!). It's easy, delicious, and the perfect at home latte for Spring!
Ingredients
- 1 cup carrot juice
- 1/2 cup coconut sugar (can sub brown sugar)
- 1/3 cup monk fruit (can sub regular granulated sugar or more coconut sugar)
- 1 tsp vanilla bean paste or vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp sea salt
Instructions
Coffee syrup
- Note: this syrup is made to not be too overly sweet. If you want a sweeter syrup, feel free to add in 2-3 tablespoons of maple syrup or extra coconut sugar!
- In a small pot, add the carrot juice, pumpkin spice, sea salt, and sugars.Bring to a boil over medium-high heat, stirring occasionally. Let it boil for 10 minutes, keeping an eye on it as it’ll easily boil over.
- After 10 minutes, remove from heat. Let it cool for about 10 minutes before storing it in an air tight container. After 10 minutes you can taste it and add any extra flavors you’d like (more vanilla, more cinnamon, etc.).
- Store in a glass jar or container! I love these glass coffee dispensers. It'll last for up to two weeks in the fridge!
Assembling a latte
- Add a tablespoon or two of the syrup to the bottom of your glass. Pour in a cup of your favorite milk.
- If using espresso, add in your espresso shots.Add in some ice.
- You can top the latte with cold foam or a splash of creamer for an extra creamy experience!
- If using whipped coffee, add it on top after the ice and give it a good swirl.Enjoy!
Video
Notes
If we're on the go, we'll use these cute coffee cups (we try and reuse them!)