Nutrition

Ingredients

• 1 cup water
• 1 cup packed brown sugar
• 1 cup shredded carrots
• 1/4 cup raisins
• 2 cinnamon sticks (3 inches)
• 8 whole cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• CARROT CREAM:
• 1/4 cup heavy whipping cream
• 2 teaspoons cream cheese extract
• 2 tablespoons confectioners' sugar
• Orange food coloring, optional
• ASSEMBLY:
• Ice cubes
• 2 ounces vodka
• 1 ounce Kahlua (coffee liqueur)
• 2 to 3 tablespoons carrot cake syrup
• Ground cinnamon, for garnish

Instructions

1. 1 In a small saucepan over medium-high heat, stir together the water and the brown sugar. Add the carrots, raisins, cinnamon sticks, cloves, ginger and nutmeg. Bring the mixture to a boil, then reduce to a simmer. Cook until the sugar is dissolved and the liquid has reduced by a third, 10 to 15 minutes, stirring occasionally. Strain the syrup into a glass measuring cup using a fine mesh strainer. Discard the carrots, raisins and spices, then stir in the vanilla extract and let it cool.
2. 2 In a small bowl, whisk together the heavy cream, confectioners' sugar, cream cheese extract and orange food coloring, if using. Editor's Tip: You don't want to whip the cream, so whisk just until the sugar is fully dissolved and the cream is thickened slightly.
3. 3 To assemble, fill a rocks glass halfway with ice. Stir in the vodka, Kahlua and a few tablespoons of carrot cake syrup. Top with carrot cream and garnish with ground cinnamon, if desired. Serve immediately. Refrigerate the remaining carrot cake syrup.

Original Source

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