Carrot Cake Iced Tea Latte with Cold Cinnamon Foam

The familiar comfort of Tetley Orange Pekoe shines through layers of spiced carrot cake syrup and cold creamy cinnamon foam, creating an iced latte that tastes like a slice of carrot cake in a glass.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes (+ 20 minutes chilling time)
Skill Level: Easy
Makes: 2

Ingredients

Carrot Cake Syrup:

• 1/4 cup (60 mL) carrot juice
• 1/4 cup (60 mL) pure maple syrup
• 1 tsp (5 mL) vanilla extract
• 1/2 tsp (2 mL) ground cinnamon
• 1/4 tsp (1 mL) ground ginger
• Pinch ground cloves
• Pinch ground nutmeg

Cold Cinnamon Foam:

• 2 tea bags Tetley Orange Pekoe
• 1 tbsp (15 mL) cream cheese, softened
• 1/4 tsp (1 mL) ground cinnamon, plus more for dusting
• Pinch ground nutmeg
• Pinch salt
• 1/4 cup (60 mL) half-and-half (10%) cream, divided Ice

Directions

1. Carrot Cake Syrup: In small saucepan set over medium heat, stir together carrot juice, maple syrup, vanilla, cinnamon, ginger, cloves and nutmeg until simmering. Let cool completely.
2. Meanwhile, into large measuring cup, pour 2 cups (500 mL) very hot water over Tetley Orange Pekoe tea bags and let steep for 7 to 10 minutes. Remove tea bags.
3. Cold Cinnamon Foam: In small bowl, whisk together cream cheese, 1/4 tsp (1 mL) cinnamon, nutmeg and salt until smooth. Stir in 1 tbsp (15 mL) cream until smooth and no lumps remain. Pour in remaining cream. Using handheld frother, whisk for 1 to 2 minutes or until foamy.
4. Fill 2 tall glasses with ice. Pour tea evenly into each glass. Stir 2 tbsp (30 mL) carrot cake syrup into into each glass. Top each with cold foam and garnish with a dusting of extra cinnamon.

Tetley Tips:

• If desired, substitute maple syrup for honey.
• Serve latte with scones, tea biscuits or biscotti.