This Brown Sugar Carrot Cake Latte with a Maple-Cinnamon Cold Foam is a fun spring ice latte recipe that takes less than 20 minutes to fully make!

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients:

For the Brown Sugar Carrot Cake Syrup:

2 large carrots

½ cup brown sugar

2 cups water

¾ tsp. ground cinnamon

¼ tsp. pumpkin spice

1” fresh ginger grated

Zest of one orange

For the Cinnamon Maple Cold Foam:

¼ cup half & half

2 tsp. maple syrup

¼ tsp. ground cinnamon

For the Latte:

½ cup whole milk

2 shots espresso

Instructions:

For the Brown Sugar Carrot Cake Syrup:

Chop the carrots into tiny pieces, then add to a saucepan with the water. Bring the water to a boil over medium high heat, then reduce and add the brown sugar. Stir until sugar is dissolved and carrots are mostly fork tender, about 5-10 minutes.

Transfer all ingredients to a high speed blender. Pulse until smooth.

Strain the mixture, then stir in the ground cinnamon, pumpkin spice, orange zest and grated ginger.

Store in a glass container in the fridge for up to 4-5 days.

For the Cinnamon Maple Cold Foam:

Add all ingredients in a small bowl. Use a hand held milk frother to whisk until thick and foamy.

To Assemble the Latte:

Fill a glass with ice. Add 1-2 tablespoons of the Brown Sugar Carrot Cake Syrup, then the whole milk, then the espresso and lastly top with the cold foam.

Dust with ground cinnamon to enjoy!