Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Carrot Cake Matcha Latte
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- Level: Easy
- Total: 25 min (including cooling time)
- Active: 15 min
- Yield: 1 serving, plus additional drizzle
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1271
- Total Fat
- 80 g
- Saturated Fat
- 43 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 12 g
- Sugar
- 112 g
- Protein
- 17 g
- Cholesterol
- 0 mg
- Sodium
- 784 mg
This recipe is sponsored by Califia Farms. Matcha latte finds an unexpectedly perfect partner in the cozy flavors of carrot cake: the tea’s slightly bitter notes cut through the warmth of the spices, letting them shine through without being heavy. A rich cinnamon drizzle, made from brown sugar, almond creamer and ground cinnamon, coats the sides of the glass for a beautiful ripple effect, while a mix of carrot juice and almond milk creates the base of the drink, adding natural sweetness. A frothy matcha foam tops the base, bringing the tea’s beautiful color and signature grassy notes, and a dusting of grated nutmeg tops it all off. Together, the matcha and carrot cake flavors create a balance that’s comforting yet light for any time of year.
- Level: Easy
- Total: 25 min (including cooling time)
- Active: 15 min
- Yield: 1 serving, plus additional drizzle
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1271
- Total Fat
- 80 g
- Saturated Fat
- 43 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 12 g
- Sugar
- 112 g
- Protein
- 17 g
- Cholesterol
- 0 mg
- Sodium
- 784 mg
Ingredients
Brown Sugar-Cinnamon Drizzle:
Assembly:
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Directions
Special equipment:
a hand-held milk frother- For the brown sugar-cinnamon drizzle: Stir together the brown sugar, creamer, butter, cinnamon and salt in a small saucepan until combined. Bring to a boil over medium heat without stirring. Lower to a simmer and cook until thickened slightly, 1 to 2 minutes. Remove from the heat and let cool for 10 minutes.
- For the assembly: Drizzle 1 tablespoon of the brown sugar-cinnamon drizzle down the sides of a 18-ounce tall glass. Fill the glass with 1 1/2 cups of ice. Pour in the almond milk and carrot juice.
- Froth the creamer and matcha powder in a small liquid measuring cup using a wand frother until the matcha is dissolved and the mixture is frothy with bubbles on top, about 1 minute. Immediately pour over the almond milk-carrot base and watch it swirl. Garnish with grated nutmeg and stir with a straw.
