Carrot Cake Latte

Flavored simple syrups and cold foams have truly opened up the world of creative coffees. Just when you think you’ve seen it all, a new coffee trend pops up and a mashup of dishes inspired by seasonal ingredients and desserts is created. That’s where the carrot cake latte with cream cheese cold foam comes from: the love of carrot cake and wanting to enjoy more foods inspired by carrot cake!

Our recipe features a homemade simple syrup spiked with the flavors of molasses, carrot, raisin and cinnamon swirled into freshly brewed espresso and cold milk. The iced latte is finished with an ethereal cloud of fluffy cream cheese cold foam that brings a balanced blend of tang and sweetness to every sip.

Just as with our cookie butter cold brew and blueberry cloud coffee recipes, this carrot cake latte with cream cheese cold foam pushes the boundaries of what you thought was possible when it comes to cold foam. It’s going to be love at first sip.

Ingredients for Carrot Cake Latte

• Brown sugar: Carrot cake gets much of its iconic flavor and color from brown sugar and/or molasses. Using brown sugar as the base for the carrot cake syrup helps re-create the iconic flavor profile of the fall cake recipe.
• Water: A 1:1 ratio of water to sugar is often used to make a simple syrup. As the syrup cooks, the water slowly evaporates, allowing the syrup to thicken.
• Shredded carrots: When simmered in the syrup, shredded carrots release their natural sugars, giving the syrup a burst of sweetness and carrot flavor.
• Raisins: While raisins are not in every carrot cake recipe, we love the addition of raisins to the carrot cake syrup. They impart a wonderful flavor for extra depth and sweetness. Those who don’t love carrot raisin cake won’t notice.
• Spices: To replicate the cozy, warm flavor and aroma of carrot cake, a blend of cinnamon sticks and whole cloves, along with ground ginger and nutmeg, is simmered in the syrup.
• Vanilla extract: A touch of vanilla extract is the perfect finish to the easy carrot cake syrup. If you enjoy making syrups from scratch, try making homemade vanilla extract next.
• Cream cheese: In our opinion, carrot cake with cream cheese frosting is the only way to go, so why shouldn’t a carrot cake latte recipe also call for cream cheese? A few tablespoons give the cold foam that unmistakable tang.
• Heavy cream and milk: Heavy cream offers richness and froths into a dreamy foam with ease. The addition of milk helps thin the cold foam into a pourable consistency.
• Confectioners’ sugar: A tablespoon or two of confectioners’ sugar perfectly sweetens the cream cheese cold foam. Depending on your preference for sweetness, you can increase or decrease the amount as desired.
• Espresso: Believe it or not, you can make a latte without an espresso machine! Pick up an affordable Moka pot to make espresso on the stovetop. Consider investing in an espresso machine if you plan to make lattes at home regularly.
• Milk of choice: While regular cow’s milk will taste great, this latte is especially delicious with oat milk or a nut-based milk, such as almond, walnut or cashew. The nutty flavor of these nondairy milk alternatives pairs wonderfully with the carrot cake syrup.
• Garnish: Our favorite way to finish a carrot cake latte recipe is with a dusting of cinnamon and a light sprinkle of finely chopped walnuts.

Directions

Step 1: Make the syrup

Combine the water and brown sugar in a small saucepan over medium-high heat. Stir, then add the carrots, raisins, cinnamon sticks, cloves, ginger and nutmeg. Bring to a boil, then reduce the heat and simmer 10 to 15 minutes or until the sugar is dissolved and the mixture has reduced by one third. Strain the syrup into a glass measuring cup using a fine mesh strainer. Discard the carrots, raisins and spices, and stir in the vanilla extract. Let the syrup cool.

Step 2: Prepare the cold foam

In a small glass Mason jar, whisk together the cream cheese, heavy cream and milk until smooth. Stir in the vanilla and confectioners’ sugar. Then use a milk frothing wand to beat the mixture until it is fluffy and doubles in volume.

Editor’s Tip: If you don’t have a milk frothing wand, you can use an electric hand mixer with just one of the beaters attached to make the cold foam. Alternatively, top the Mason jar with a lid and shake vigorously for a minute or two until foamy.

Step 3: Serve

To assemble, fill a tall glass halfway with ice. Pour in the espresso along with 2 to 3 tablespoons of the carrot cake syrup. Stir to combine, then top with milk.

Gently spoon the cold foam over the top of the latte. Then garnish with a dusting of ground cinnamon and finely chopped walnuts.

Editor’s Tip: In testing, we enjoyed sipping this carrot cake latte recipe best without a straw. This allowed the carrot cake-flavored espresso and milk to pass through the cold foam, which really maximized the carrot cake punch of this coffee shop drink.

Carrot Cake Latte Variations

• Make a maple cold foam: For a fun twist, try making a maple-flavored cold foam for this warmly spiced carrot cake latte recipe. To prepare the cold foam, combine 1 tablespoon maple syrup, 4 tablespoons heavy cream, 1 tablespoon milk, 1 tablespoon maple syrup and 1/4 teaspoon cinnamon. Then, use a milk frother to froth until light and foamy.
• Try other kinds of syrup additions: If you enjoy pineapple carrot cake or coconut carrot cake, consider substituting 1/4 cup pineapple juice for 1/4 cup of the water in the syrup. You could also stir in 1/2 teaspoon coconut extract into the carrot cake syrup with the vanilla extract.

How to Store Carrot Cake Latte

Store leftover syrup for four to five days in the refrigerator in an airtight container. Extra cold foam may be stored in an airtight container for two or three days, although the cold foam may lose some of its volume as it sits. When you’re ready to make another latte, froth it again with a milk frother. Or, beat it with an electric hand mixer to reinvigorate it.

Carrot Cake Latte Tips

What else can you do with carrot cake syrup?

Do your kids wish they could have a latte too? You can make a Starbucks-style milk steamer using the carrot cake syrup. Steam 6 to 8 ounces of milk, or froth it using a milk frother. Then, pour it into a mug with 2 to 3 tablespoons of the syrup. Top with the cream cheese cold foam, if desired, for a creamy finish. If your kids prefer an iced version, you can prepare the latte recipe as directed, just omitting the espresso.

Or, try drizzling the syrup over carrot cake pancakes, waffles or vanilla French toast.

Can you make a hot carrot cake latte with cream cheese cold foam?

Absolutely! If you are a hot coffee drinker, you can make a fantastic steamed carrot cake latte instead. Stir 2 to 3 tablespoons syrup into freshly brewed espresso. Then, top with steamed milk. While cold foam is usually enjoyed on iced lattes, we find it works great on the hot version of this drink too. Don’t be afraid to add a generous dollop on top with a dusting of cinnamon.