Carrot Cake Latte with Cream Cheese Cold Foam Recipe
A delightful Carrot Cake Latte featuring a rich espresso base sweetened with carrot cake syrup and finished with a creamy, whipped cream cheese cold foam topping. This refreshing, iced latte offers the warm, spiced flavors of carrot cake in a chilled coffee beverage perfect for any time of day.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cold Foam
- 3 tbsp whipped cream cheese
- 2 tbsp vanilla syrup
- 1 tbsp heavy cream
- 1 tbsp whole milk
Latte
- 2 tbsp carrot cake syrup
- ¾ cup milk of choice (2% milk used)
- 2 oz espresso
- ice
Instructions
- Make the cold foam. Combine the whipped cream cheese, vanilla syrup, heavy cream, and whole milk in a small glass or jar. Use a milk frother to froth the mixture until it becomes smooth and creamy. Set this cold foam aside for topping later.
- Prepare the carrot cake latte. Fill a tall glass with ice, then add the carrot cake syrup. Pour in the milk and stir thoroughly to combine the syrup and milk.
- Assemble the latte. Pour the freshly brewed espresso over the sweetened milk mixture. Carefully top the drink with the prepared cream cheese cold foam, creating a rich and luscious finish. Serve immediately and enjoy your carrot cake latte!
Notes
- You can use any milk of your choice (almond, oat, or soy) to make this drink vegan or dairy-free, but adjust the cream cheese cold foam accordingly.
- For a stronger coffee flavor, increase espresso quantity slightly.
- If you don’t have carrot cake syrup, a combination of cinnamon, nutmeg, vanilla, and a bit of brown sugar syrup can be used as a substitute.
- Milk frothers come in manual and electric forms—either works for making the cold foam.
Keywords: Carrot Cake Latte, Cream Cheese Cold Foam, Iced Coffee, Carrot Cake Coffee, Espresso Drink, Fall Drinks
