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Sugar Cookie Latte

Indulge in a Cozy Sugar Cookie Latte at Home

Enjoy a warm Sugar Cookie Latte that captures the comforting flavors of sugar cookies in every sip.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 2 cups
Course: Drinks
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sugar Cookie Syrup
  • 1 cup Dark Brown Sugar Can substitute with light brown sugar.
  • 1 cup Water
  • 1 teaspoon Vanilla Extract No substitutes recommended.
  • 1 teaspoon Butter Extract Omit for dairy-free option.
  • 1 teaspoon Almond Extract Can replace with more vanilla if desired.
Latte
  • 1 cup Heavy Cream Use coconut cream for dairy-free.
  • 1 cup Milk Any type, such as almond or oat.
  • 2 shots Espresso Or strong brewed coffee.
  • Ice Ice cubes Optional.
  • Garnishes Sprinkles, crushed cookies, or cinnamon.

Equipment

  • saucepan
  • Mixing bowl
  • Handheld Frother
  • Tall Glass

Method
 

Making the Sugar Cookie Latte
  1. In a saucepan over medium heat, combine dark brown sugar and water. Stir gently until dissolved, then bring to a simmer. Cook for about 10 minutes until slightly thickened. Stir in vanilla, butter, and almond extracts, then allow to cool.
  2. In a mixing bowl, combine heavy cream and cooled sugar cookie syrup. Froth with a handheld frother until light and airy, resembling whipped cream.
  3. Pour 2 tablespoons of homemade syrup into a tall glass. Add milk, leaving space for ice if desired. Add ice cubes if using, then gently pour in espresso or strong coffee.
  4. Top with cold foam from step 2. Garnish with sprinkles, crushed cookies, or cinnamon. Enjoy warm or iced!

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 40mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

For a warm version, heat the milk and skip the ice. Store leftover syrup for up to 2 weeks in the fridge.

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