Recipes
Carrot Cake Latte
Cooking Times
Ingredients
- 2 cups water
- 1/2 cup chopped 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
Containers
Store carrots in a resealable plastic bag or other airtight container.
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.
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.