CARROT CAKE LATTE
INGREDIENTS (FOR 1 CUP):
225ml Barista YOSOY oat drink (plus 50-80ml for the foam).
80g carrot (already cleaned and peeled)
1/4 teaspoon ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1 medium Medjoul date
PREPARATION (STEP BY STEP)
1. Peel and cut the carrot into small pieces.
2. Place in a blender with the 225ml Barista oat drink, the cinnamon, nutmeg, ginger and the pitted date.
3. Blend to a fine texture.
4. Strain the mixture to remove any unground ingredients and heat over a medium heat until it is to your liking. Serve in a cup.
5. Heat the remaining Barista oat drink, and froth it with a frother.
6. Pour the foam on top of the drink, garnish with more cinnamon powder… and enjoy!
Note: if you want a hot latte, you don’t need to heat the mixture or make the foam, just pour it into a glass and drink it at room temperature or over ice.
