Carrot Cake Latte Recipe

Adapted from Nicole Plue

Makes: 1 latte

CHOW.com 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.

INGREDIENTS

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)

INSTRUCTIONS

For the topping:

Blend 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:

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

SOURCE: http://www.chow.com/recipes/27966-carrot-cake-latte