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This one’s for the overachievers — or at least for those who pretend to be. It takes a few extra steps, sure, but the result is pure alchemy. Inspired by carrot cake, the final flavor is light, spiced, and silky-smooth — a dessert in disguise that refreshes instead of overwhelms. The roasted carrots bring a natural sweetness, chai adds warmth and depth, and the cream cheese foam is a total showstopper at any fall gathering.
Recipe made by Andreas of Jovial Cocktail Co.
Jovial Velvet Harvest Recipe
- 50 ml BLNCD Fuse THC Spirit
- 8 large carrots
- ½ cup coconut milk
- 3 cups brewed vanilla chai tea (from 4 bags; add ½ tsp vanilla extract if using regular chai)
½ cup cinnamon syrup (recipe below) - Pinch of salt
- Cream soda (to taste, about 1–2 cups)
Cinnamon Syrup
- ½ cup white sugar
- ½ cup water
- 3 cinnamon sticks
Warm all ingredients in a small pot over medium heat until the sugar dissolves. Remove from heat and let infuse for 30 minutes. Strain and cool.
Cinnamon Cream Cheese Foam (contains dairy)
- ¼ cup cream cheese
- ½ cup coconut milk
- ½ cup heavy cream
- ¼ cup cinnamon syrup
Combine all ingredients and whip using an iSi cream whipper with N₂O cartridges. (If you don’t have one, whisk or blend until frothy — it’ll still taste heavenly, just with a softer texture.) Chill before using. For a more stable foam, add a pinch of soy lecithin, xanthan gum, or methylcellulose.
Carrot Base
Roast 8 chopped carrots (1–2 inch pieces) at 400°F for 15–20 minutes until soft. Once cool, blend with ½ cup water until smooth. Add more water if needed, then strain through a nut milk bag, cheesecloth, or fine mesh sieve. You should get about 2½–3 cups of vibrant, sweet carrot juice with a subtle roasted depth.
To Assemble
Blend the carrot juice, coconut milk, brewed chai tea, cinnamon syrup, and salt until smooth. Pour into a pitcher with ice and top with cream soda.
To Serve
Pour into a glass, add a serving of BLNCD Fuse THC Spirit, top with the cinnamon cream cheese foam, and garnish with a cinnamon stick.