A pillowy vanilla cream cheese foam sits atop cold brew and a brown sugar carrot syrup. Weird? Yes. Surprisingly tasty? Also yes.
INGREDIENTS
BROWN SUGAR CARROT SYRUP
200ml carrot juice
200g light brown sugar
2 cinnamon sticks (approximately 10g)
VANILLA CREAM CHEESE FOAM
50g cream cheese
50ml heavy cream
35ml whole milk
15g cane sugar
2.5ml vanilla extract
BUGS BUNNY
25ml brown sugar carrot syrup
200ml cold brew
Vanilla cream cheese foamÂ
Nutmeg for garnish
Ice
BUILD
To make the syrup, add the carrot juice, brown sugar, and cinnamon sticks into a saucepan on medium heat. Simmer until all sugar is dissolved but be careful not to bring to a boil. Once the syrup has formed (approximately 5 mins), remove the saucepan from heat and allow it to cool with the cinnamon sticks still inside.
Once cool, strain through a fine sieve to remove cinnamon sticks and any potential carrot solids. Store in a clean bottle in the fridge for up to a week.Â
Due to being made with fruit juice, this syrup will separate slightly during storage. Simply give it a good shake or stir before using.Â
Allow your cream cheese to reach room temperature. In a medium bowl, cream the sugar and cream cheese. Slowly add whole milk and continue to mix until smooth.Â
Separately, whip the heavy cream and vanilla extract until just before soft peaks begin to form.
Fold the whipped cream into the cream cheese base until a smooth, homogenous foam forms.
Makes enough for 2-3 servings.Â
To a highball glass, add the syrup and cold brew. Stir to combine and then add ice, ensuring you leave enough room to layer your preferred amount of cold foam on top.Â
Spoon cream cheese foam atop drink and garnish with freshly shaved nutmeg.
Stir to combine before enjoying.
