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Carrot Cake Matcha Latte with Cream Cheese Cold Foam Recipe
This Carrot Cake Matcha Latte with cream cheese cold foam blends earthy matcha with warm carrot cake spices for a dessert-inspired drink experience. Made with a house-made carrot cake syrup crafted from carrot cake rooibos tea and topped with rich, velvety cream cheese cold foam, this cozy latte delivers nostalgic bakery flavor in a modern cafe-style beverage perfect for matcha and dessert drink lovers.
Carrot Cake Matcha with Cream Cheese Cold Foam Recipe
The Whistling Kettle
Servings
1 20oz glass
Indulge in the dessert-inspired flavor of our Carrot Cake Matcha Latte, a perfectly balanced blend of earthy matcha and warm, spiced carrot cake sweetness.
This unique latte features a house-made carrot cake syrup crafted from our signature carrot cake rooibos tea: think tender spice cake, a whisper of candied ginger, and a creamy hint of frosting. Finished with a rich and velvety homemade cream cheese cold foam, each sip delivers the nostalgic taste of classic carrot cake with a modern, cafe-style twist.
Perfect for matcha lovers and dessert drink enthusiasts alike, this handcrafted latte is a comforting treat you can easily recreate at home.
Ingredients
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4g Ceremonial Grade Matcha
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4 oz hot water (not boiling)
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4 oz cup choice of milk
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1 oz Carrot Cake syrup (see recipe below)
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Ice cubes
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1 oz heavy cream
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½ oz whole milk
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½ oz vanilla syrup
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1 tbsp cheesecake topping (see recipe under notes below)
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2 tbsp Carrot Cake rooibos tea
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1 cup boiling water
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1 cup granulated sugar
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½ block cream cheese (room temp)
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⅓ cup powdered sugar
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¼ cup sour cream
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1 ½ tsp lemon juice
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½ tsp vanilla extract
Carrot Cake Matcha Latte Ingredients
Cream Cheese Cold Foam Ingredients (makes ~8-9 servings)
Carrot Cake Syrup Ingredients
Cheesecake Topping Ingredients
Directions
Carrot Cake Syrup Recipe
In a cup, steep 2 tbsp of Carrot Cake rooibos tea with 1 cup of boiling water for 7 minutes.
Add 1 cup of granulated sugar to steeped tea and mix until sugar completely dissolves. Lasts ~1 week in the refrigerator.
Carrot Cake Matcha Latte Recipe
Sift 4g (~2 tsp) matcha powder into a small bowl
Slowly add 4oz hot water (not boiling). Whisk briskly in a “W” or “M” motion with a matcha whisk until the tea becomes frothy with fine bubbles and no visible lumps. Set aside.
Add 1 oz carrot cake syrup into bottom of a glass
Pour 4 oz (½ cup) milk into your glass and mix
Fill glass with ice
Pour matcha over milk to layer
In a separate tall cup, combine 1 oz heavy cream, ½ oz whole milk, ½ oz vanilla syrup, and 1 tbsp cheesecake topping. Using an electric hand milk frother, mix until thick *do not overmix to prevent ingredients from separating*
Top matcha with cream cheese cold foam
Enjoy!
Recipe Video
Recipe Note
Cheesecake Topping Recipe
Add softened cream cheese into a bowl and mix on medium speed with an electric mixer for 2 minutes until smooth with no lumps.
Scrape down edges of bowl.
Add vanilla extract and lemon juice.
Mix until all incorporated. Scrape down edges of bowl again.
Add powdered sugar and mix on low speed.
Add sour cream and continue mixing on low until blended. Scrape bowl.
Mix one last time on medium speed until you no longer see lumps. Lasts ~1 week in refrigerator.
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