@littlejoycoffee: Carrot Cake Latte Recipe 200g dark brown sugar 200g carrot juice 1Tbsp Molasses 1 or 2 cinnamon sticks 1 inch piece of fresh ginger (chopped) Add all ingredients to pot and bring to simmer over medium-low heat. Simmer gently until syrup coats back of spoon or reaches your desired consistency (about 5–10min) Vanilla cream cheese foam recipe: 45g cream cheese (room temp) 45g heavy cream 20g skim milk 15g brown sugar 6g vanilla extract Stir sugar into room temp cream cheese. In a separate bowl whip heavy cream, milk, and vanilla. Stop short of whipping into whipped cream consistency. You’ll want it to be slightly runny because it will stiffen up when stored in fridge. Slowly add and stir vanilla cream into cream cheese. Makes about two servings. Store in fridge for 2–3 days Drink Build: In a 16oz glass add ice, about 200g milk of choice, 1 double shot of espresso, 30g carrot cake syrup, stir, and top with vanilla cheese foam.

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Thursday 25 September 2025 15:41:59 GMT