Place the whipped cream cheese, vanilla syrup, heavy cream, and whole milk in a small glass or jar, then froth until smooth and creamy. The mixture should become airy and glossy while remaining loose enough to pour.

Fill a tall glass with ice, add the carrot cake syrup, pour in the milk, and stir until the syrup is evenly blended. The milk should take on a lightly tinted, sweet-spiced appearance with no syrup pooled at the bottom.

Pour the espresso over the sweetened milk, then finish with the prepared cream cheese foam. A dark coffee layer beneath the milk and a pale foam cap signal a balanced, café-style build.