Carrot Cake Coffee Syrup

This rich, spiced syrup captures the warm, cozy flavors of carrot cake—perfect for lattes, iced coffee, or even drizzling over pancakes!

1 cup brown sugar (or coconut sugar for a deeper flavor)

½ cup finely grated carrot

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

1 tsp vanilla extract

1 tbsp maple syrup (optional, for extra depth)

In a small saucepan, combine water, brown sugar, and grated carrot over medium heat. Stir until the sugar dissolves.

Add cinnamon, nutmeg, ginger, and cloves. Bring to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally.

Remove from heat and stir in vanilla extract and maple syrup.

Strain the syrup through a fine

mesh sieve or cheesecloth to remove the carrot bits, then pour it into a clean jar or bottle.

Let it cool before storing in the fridge for up to two weeks.

Carrot Cake Latte: Add 1-2 tbsp of syrup to hot espresso and steamed milk.

Iced Carrot Cake Coffee: Mix with cold brew or iced coffee and a splash of cream.