Description
A cozy, spiced latte that captures the flavors of carrot cake without the carbs. Made with real carrot puree, warm spices, and frothy milk for a guilt-free treat.
Ingredients
Scale
For the Crust:
- For the latte base:
- 1/4 cup carrot puree (steamed & blended)
- 1 cup unsweetened almond milk (or milk of choice)
- 1 tbsp granulated erythritol (or preferred sweetener)
- 1/2 tsp vanilla extract
- For the spices:
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- Pinch of ground cloves
- For topping (optional):
- 2 tbsp whipped cream (sugar-free)
- 1 tsp chopped walnuts
- Dash of cinnamon
Instructions
1. Prepare the Crust:
- 1. In a small saucepan over medium heat, whisk together carrot puree, almond milk, erythritol, vanilla, and all spices until well combined.
- 2. Heat until steaming (do not boil), about 3-4 minutes, stirring frequently.
- 3. Optional: Froth the mixture with a milk frother or blender for 15 seconds for a creamier texture.
- 4. Pour into a mug and top with whipped cream, walnuts, and a dash of cinnamon.
- 5. Serve immediately.
Notes
For a dairy-free version, use coconut whipped cream. Adjust sweetness to taste—some carrot purees may be naturally sweeter. Store leftover carrot puree in the fridge for up to 3 days.