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Carrot Cake Latte


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Carrot Cake Latte

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Ingredients (16)

For the topping:

  • 2 ounces cream cheese (1/4 cup)
  • 1/3 cup crème fraîche
  • 1/2 cup half-and-half
  • 2 tablespoons sugar
  • 1/2 teaspoon lemon juice

For the base:

  • 8 ounces whole milk (1 cup)
  • 4 ounces fresh carrot juice (1/2 cup)
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • 1 espresso shot (1 to 1.5 ounces)

Summary asked chefs from a handful of our favorite restaurants to create better versions of seasonal lattes, with quality ingredients. Here’s former Redd pastry chef Nicole Plue’s interpretation. With a frothy top made with cream cheese and carrot juice in the base, this really does taste like the popular dessert. You’ll need a C02 charger (whipped cream canister) for the topping. See more latte interpretations.


For the topping:

  1. 1Blend until smooth, then charge in a CO2 charger. (If using the latter, take care not to overcharge or overshake or the mixture will be very thick.) Set aside.

For the base:

  1. 1Combine and steam base ingredients. Pour into a cup and add espresso. Top with cream cheese cream.
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