Carrot Cake Iced Matcha and Latte with Cream Cheese Cold Foam
Carrot Cake Iced Matcha and Latte with Cream Cheese Cold Foam
Ingredients
For the Carrot Cake Syrup
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup carrot juice
- 1 teaspoon pumpkin spice mix
- 1/4 cup carrot, finely grated
- 1 orange, zested
For the Cream Cheese Cold Foam
- 2 tablespoons cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons vanilla syrup
For the Drinks
- 4 cups ice
- 2 cups milk
- 1 cup brewed coffee, chilled
- 1 cup prepared matcha, chilled
- 1 tablespoon pumpkin seeds, for garnish
- 1 teaspoon star-shaped sprinkles, for garnish
Instructions
- 1
Combine brown sugar, vanilla extract, carrot juice, pumpkin spice mix, grated carrot, and orange zest in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture comes to a gentle simmer. Reduce heat to low and continue to simmer for 5 minutes, allowing the flavors to meld. Remove from heat and let cool completely. Strain the syrup through a fine-mesh sieve to remove solids, pressing on the solids to extract all liquid. Discard solids. Transfer the cooled syrup to an airtight container and refrigerate for at least 30 minutes to chill.
⏱️ 15 min
- 2
In a jar with a tight-fitting lid, combine softened cream cheese, heavy cream, milk, vanilla extract, and vanilla syrup. Secure the lid and shake vigorously for 1-2 minutes, or until the mixture is frothy and thick. Alternatively, use a handheld frother or immersion blender to achieve a similar consistency.
⏱️ 5 min
- 3
Fill four 16-ounce glasses generously with ice.
⏱️ 1 min
- 4
Pour 1/4 cup of the chilled carrot cake syrup into each of the four glasses, allowing it to swirl around the ice.
⏱️ 2 min
- 5
Divide the milk evenly among the four glasses, filling each about halfway.
⏱️ 2 min
- 6
For the lattes: Pour 1/2 cup of chilled brewed coffee into two of the glasses. For the matcha lattes: Pour 1/2 cup of prepared chilled matcha into the remaining two glasses.
⏱️ 2 min
- 7
Top each drink generously with the prepared cream cheese cold foam.
⏱️ 2 min
- 8
Garnish each drink with a sprinkle of pumpkin seeds and star-shaped sprinkles. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Cake Iced Matcha and Latte with Cream Cheese Cold Foam
Ingredients
For the Carrot Cake Syrup
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup carrot juice
- 1 teaspoon pumpkin spice mix
- 1/4 cup carrot, finely grated
- 1 orange, zested
For the Cream Cheese Cold Foam
- 2 tablespoons cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons vanilla syrup
For the Drinks
- 4 cups ice
- 2 cups milk
- 1 cup brewed coffee, chilled
- 1 cup prepared matcha, chilled
- 1 tablespoon pumpkin seeds, for garnish
- 1 teaspoon star-shaped sprinkles, for garnish
Instructions
- 1
Combine brown sugar, vanilla extract, carrot juice, pumpkin spice mix, grated carrot, and orange zest in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture comes to a gentle simmer. Reduce heat to low and continue to simmer for 5 minutes, allowing the flavors to meld. Remove from heat and let cool completely. Strain the syrup through a fine-mesh sieve to remove solids, pressing on the solids to extract all liquid. Discard solids. Transfer the cooled syrup to an airtight container and refrigerate for at least 30 minutes to chill.
⏱️ 15 min - 2
In a jar with a tight-fitting lid, combine softened cream cheese, heavy cream, milk, vanilla extract, and vanilla syrup. Secure the lid and shake vigorously for 1-2 minutes, or until the mixture is frothy and thick. Alternatively, use a handheld frother or immersion blender to achieve a similar consistency.
⏱️ 5 min - 3
Fill four 16-ounce glasses generously with ice.
⏱️ 1 min - 4
Pour 1/4 cup of the chilled carrot cake syrup into each of the four glasses, allowing it to swirl around the ice.
⏱️ 2 min - 5
Divide the milk evenly among the four glasses, filling each about halfway.
⏱️ 2 min - 6
For the lattes: Pour 1/2 cup of chilled brewed coffee into two of the glasses. For the matcha lattes: Pour 1/2 cup of prepared chilled matcha into the remaining two glasses.
⏱️ 2 min - 7
Top each drink generously with the prepared cream cheese cold foam.
⏱️ 2 min - 8
Garnish each drink with a sprinkle of pumpkin seeds and star-shaped sprinkles. Serve immediately.
⏱️ 1 min