Carrot Cake Latte
Cooking Times
Ingredients
- 2 cups water
- 1/2 cup chopped Cal-Organic Bagged Carrots
- 1/2 cup brown sugar
- 1-inch fresh ginger, finely diced or grated
- 1 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup cold milk of choice
- 1/4 cup cold heavy cream
- 1 tbsp maple syrup (optional)
- Milk of choice
- 2 shots of espresso
Directions
1. Carrot Cake Syrup: In a pot, add carrots and water. Bring to a boil over high heat, then reduce the heat to low. Add brown sugar, ginger, vanilla extract, 1 tsp cinnamon, nutmeg, and cloves. Bring to a simmer, stirring occasionally, for approximately 10-15 minutes (or until the carrots are fork tender). Remove the pot from heat, and strain the syrup over a jar. Set aside to cool. Cover and keep stored in the refrigerator.
2. Cinnamon Cold Foam: Add cold milk, cold heavy cream, maple syrup, and 1/4 tsp cinnamon to a bowl. Using a milk frother, whisk until foamy.
3. Carrot Cake Latte: Fill a glass with ice cubes. Pour 2 tbsp carrot cake syrup, 2 shots of espresso, and milk of choice over the ice. Top with the cold foam. Enjoy!
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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