Carrot Cake Matcha Latte Recipe
This Carrot Cake Matcha Latte recipe is your Easter-ready layer drink: a spiced carrot-cake liquid mix over ice, topped with a silky matcha cold foam made with KISSA Matcha Focus. It tastes cozy and familiar, looks café-level, and comes together in minutes—perfect for brunch moments in the spring sun.
Why this Carrot Cake Matcha Latte works
It’s the best of both worlds: warm carrot-cake spice meets refined Matcha depth. The liquid mix brings cozy notes from pumpkin spice and brown sugar, while the Matcha cold foam adds a smooth, velvety finish and that signature green top layer. The result feels like “dessert in a glass,” but still fresh enough for brunch—and exactly the kind of modern twist KISSA loves.
Tips for fluffy foam and clean layers
Whip the Matcha with oat cream until it’s truly creamy—this helps the foam stay stable and sit beautifully on top. Keep pumpkin spice balanced so matcha still shines through. And always serve over ice for the crisp texture and that iconic layered look. Pour gently, top softly, and you’ve got a café-at-home drink with serious Easter aesthetic.
Ingredients
Carrot Cake Liquid Mix: 150 ml oat drink
30 ml carrot juice
1 tsp pumpkin spice mix
10 g brown sugar
Matcha Latte: 3 g KISSA Matcha Focus
50 ml oat cream
a pinch of salt
ice cubes
Instructions
- Blend all ingredients for the carrot cake liquid mix until smooth.
- Whip KISSA Matcha Focus with oat cream and a pinch of salt until creamy (cold foam).
- Fill a glass with ice cubes.
- Pour in the carrot cake liquid mix.
- Top with Matcha cold foam and serve immediately.
Servings: 1 portion
Preparation time: 10 min
