Brew the coffee: Pull 1–2 shots of espresso or brew 1/2 cup very strong coffee. Set aside.

Warm the milk base: In a small saucepan over medium-low heat, add milk, grated carrot (or carrot juice), maple syrup, vanilla, cinnamon, nutmeg, ginger, and a tiny pinch of salt.

Simmer gently: Heat the mixture until steaming, about 3–5 minutes. Do not boil. Stir occasionally so the spices don’t clump on the surface.

Strain if needed: If you used grated carrot, pour the milk mixture through a fine mesh strainer to remove pulp for a smoother sip. Press lightly with a spoon to extract the infused milk.

Froth the milk: Return the spiced milk to the pan or a heat-safe pitcher. Froth with a milk frother, whisk briskly, or shake in a sealed jar until lightly foamy.

Combine with coffee: Pour the espresso or strong coffee into a mug. Top with the hot spiced milk, holding back foam with a spoon and then adding it on top.

Make the optional cream cheese foam: Whisk softened cream cheese with 2 tablespoons milk, 1 teaspoon maple syrup, and a splash of vanilla until silky. Spoon a thin layer over the latte.

Finish and garnish: Dust with a pinch of cinnamon or freshly grated nutmeg. Taste and adjust sweetness if needed.

Serve hot: Enjoy right away while it’s warm and aromatic.