Carrot Kesar Matcha

Ingredients

For the Carrot Kesar Milk

• 2 medium carrots, boiled until tender
• 1 cup milk
• 2–3 tbsp condensed milk, or to taste
• ¼ tsp ground cardamom
• A pinch of saffron
• 1–2 tbsp warm milk, for soaking the saffron

For the Matcha

• 1 tsp matcha powder
• ¼ cup hot water
• For the Carrot-Milk Foam
• ¼ cup heavy whipping cream, chilled
• 1–2 tbsp chilled carrot kesar milk
• A little condensed milk, optional

To Assemble

• Ice cubes

Directions

Prepare the carrot kesar milk

Soak the saffron in 1–2 tablespoons of warm milk for a few minutes. Add the boiled carrots, 1 cup of milk, condensed milk and cardamom to the Hamilton Beach Professional Juicer Mixer Grinder. Blend until completely smooth and creamy.

Add the saffron

Stir the saffron-infused milk into the carrot mixture until evenly combined. Taste and adjust the sweetness if needed. Refrigerate for about 30 minutes, or until chilled.

Make the carrot-milk foam

Whip the chilled heavy cream with 1–2 tablespoons of the chilled carrot kesar milk until thick, light and spoonable. Add a little condensed milk if you prefer a sweeter foam.

Prepare the matcha

Sift the matcha powder into a small bowl. Add the hot water and whisk until smooth and frothy, with no lumps

Assemble the drink

Fill a tall glass with ice and pour in the chilled carrot kesar milk. Slowly pour the prepared matcha over the top to create beautiful green and orange layers.

Finish and serve

Spoon the carrot-milk foam over the matcha. Serve immediately and enjoy this festive, café-style fusion drink!

Recipe Tips:

• For the smoothest texture: Blend the cooked carrots thoroughly until no fibrous pieces remain.
• For the best layers: Make sure the carrot milk is well chilled before assembling the drink.
• Adjust to your taste: Add more or less condensed milk depending on your preferred sweetness.
• For the perfect finish: Whip the foam until thick enough to sit beautifully on top of the drink.