Look book A/W 25
Gochujang hot chocolate- Recipes
- Look book A/W 25
Carrot cake matcha latte
- Published
- Oct 29, 2025
- Trends
- Desserts, Layers, Matcha, Cream top, Vegetables in drinks, Iced
- Skill level
- Serve
- Cold
OK so when we say ‘creamy cheesy’, it’s not cheese-cheese ‘creamy cheesy’. But it’s cheese-cheese ‘creamy cheesy’ tasting.
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All You Need
| Amount | Ingredient |
|---|---|
| 8 fl oz | liquid carrot cake
|
| 1,4 fl oz | cold brewed matchaor Oatly Matcha Oat Drink |
| 2 oz | ‘Creamy cheesy’ frosting top
|
| Ice |
| Amount | Ingredient |
|---|---|
| 0,1 oz | matcha powder |
| 0,2-0,4 fl oz | agave syrup(optional, to taste) |
| 0,004 oz | salt |
| 1 fl oz | cold water |
Tools
- Whipped cream syphon and chargers
- Cocktail shaker
- Whisk + bowl
- or Blender
To-Do List
For the cold brewed matcha (1 portion):
- Sieve the matcha into a bowl or cocktail shaker
- Add all other ingredients
- Whisk or shake vigorously for 30 sec
For the cold brewed matcha (multiple portions):
- Add all ingredients to a blender
- Blend on low speed for approx 20–30 sec until no matcha lumps are left
- Chill immediately
For the drink:
- Mix the liquid carrot cake ingredients together
- Blend all ‘creamy cheesy’ frosting top ingredients together then pour into a whipped cream syphon
- Dispense gas canister into the syphon and shake
- Fill a glass with ice
- Add liquid carrot cake mix
- Top with cold brewed matcha
- Finish with ‘creamy cheesy’ frosting top
- Sprinkle chopped nuts on top if you’re feeling fancy
