Carrot Cake Syrup & Cream Cheese Frosting Cold Foam

Carrot Cake Syrup:

In a saucepan, combine 1/2 cup sugar, 1/2 cup brown sugar, 1/2 teaspoon pumpkin pie spice, and 1 cup carrot juice. Simmer for about 7 minutes, being careful not to have the heat too high as it can boil over. Remove from heat and stir in 1/2 teaspoon vanilla bean paste (or vanilla extract), 1/4 teaspoon salt, and 1/4 teaspoon almond extract. Let the syrup cool completely, then bottle. Enjoy for up to 2 weeks refrigerated.

Cream Cheese Frosting Cold Foam:

In a blender, combine 4 oz cream cheese, 1/4 cup Salted Vanilla Bean Syrup (or any vanilla syrup), and 1 cup milk of choice (2% milk was used). Blend until well combined. Transfer the blended mixture to a container that you'll be able to shake before each use. Add 1.5 cups heavy whipping cream to the container. Shake together until combined. It's now ready to be frothed whenever you're in need of a cold foam.