Carrot Cake Syrup
Ingredients:
For the syrup:
- 2 medium carrots, chopped (It's about 1 cup of carrots)
- 1 cup water
- 1 cup brown sugar
- 1 tsp grated ginger
- 1 tbsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions:
1. Chop 2 carrots into small pieces. Add them to a saucepan with 1 cup of water, 1 cup of brown sugar, grated ginger, vanilla extract, and pumpkin pie spices. Bring it to a gentle simmer over medium heat, stirring occasionally.
2. Simmer for about 20 minutes. You’ll know it’s ready when your kitchen smells like fresh-baked carrot cake. And when the carrots are soft but not mushy.
3. Strain the mixture through a fine mesh sieve or cheesecloth to remove the carrot pieces and spices. You’re left with a thick, spiced syrup that’s ready to go.
4. Let the syrup cool completely before transferring to a clean bottle or jar. It’ll keep in the fridge for up to 2 weeks—if it lasts that long.
How to Use It
- Iced Latte: Add a tablespoon of your syrup to your Iced latte.
- Cold Brew: Make a carrot cake cold foam topper for your cold brew.
- Chai Latte: Add a tablespoon of your syrup to your chai.
Make It Look as Good as It Tastes
Presentation matters—especially when your drink looks this good.
FLUR glasses keep it clean and double-walled, so your drinks stay cold and look just as good as they taste.
