If you are looking for a festive coffeehouse-style treat you can make in just a few minutes, this sugar cookie latte recipe is the perfect fit. Inspired by the classic Starbucks holiday drink, homemade sugar cookie syrup and a warm espresso base come together to create that nostalgic taste of freshly baked sugar cookies. Best of all, you can easily store the syrup for later, so you are always ready to whip up a sweet pick-me-up when the craving strikes.
Ingredients
- 2 shots of espresso (use instant espresso or strong brewed coffee at a 10:1 coffee-to-water ratio if you do not have an espresso machine)
- 1 cup milk of choice (dairy or plant-based such as oat, soy, coconut, or almond)
- 1–2 tablespoons sugar cookie syrup (see recipe below)
- Optional garnishes: whipped cream, cinnamon, or actual sugar cookie crumbs
Sugar cookie syrup (makes about 1 cup):
- 1 cup water
- 1 cup sugar (light brown sugar or granulated sugar, based on personal preference)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (or omit if preferred)
- ¼ teaspoon butter vanilla emulsion (or ¼ teaspoon butter extract plus ½ teaspoon extra vanilla extract)
This syrup generally yields 8–16 lattes, depending on how sweet you like it. You can store your leftover syrup in an airtight container in the fridge for up to 2 weeks, or freeze it in ice cube trays for even longer storage.
Directions
Prepare the sugar cookie syrup:
- Combine sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- Remove from heat and stir in the vanilla extract, almond extract, and butter vanilla emulsion. Let it cool for a few minutes.
Brew your espresso or coffee:
- Pull two espresso shots or brew strong coffee using your preferred method. Instant espresso also works in a pinch (simply mix instant espresso with about 60 mL of hot water).
Warm and froth the milk (for a hot latte):
- Warm your milk on the stovetop or in the microwave. If you have a milk frother, froth until it becomes gently foamy. For a quick alternative, you can whisk the milk briskly to create some froth.
Combine and serve:
- Pour the espresso into your favorite mug, add 1–2 tablespoons of sugar cookie syrup, and then gently stir in the warm frothed milk. Adjust sweetness to taste.
- Top with whipped cream, a dash of cinnamon, or crumbled sugar cookies if you want an extra festive touch.
For an iced version:
- Skip warming the milk. Fill a glass with ice, add the espresso and sugar cookie syrup, then pour cold milk over top and mix. Enjoy immediately.
Tips & variations
- Use quality coffee: A delicious holiday drink starts with good coffee. Consider trying a flavored blend such as Papanicholas Coffee’s vanilla nut creme for extra layers of sweetness.
- Make it nut-free: If you cannot use almond extract, leave it out and add a bit more vanilla extract instead.
- Choose your milk: Almond milk, soy milk, oat milk, or dairy milk will all work and highlight the sugar cookie flavor.
- Butter vanilla emulsion vs. butter extract: Real butter can solidify in cold drinks, so emulsions or extracts provide that smooth, buttery note without changing the texture.
- Turn it into a holiday cocktail: A splash of your favorite liqueur (like Irish cream) can transform this latte into an after-dinner treat.
Nutrition facts
Below is a rough estimate for one latte made with skim milk and 1 tablespoon of sugar cookie syrup, excluding optional whipped cream:
- Calories: ~120
- Fat: 0–2 g
- Carbohydrates: ~20–25 g
- Protein: 6–8 g
Adding whipped cream can increase the calorie count by around 100 for a regular version, or closer to 40 for a lower-fat topping.
Final thoughts
Your homemade sugar cookie latte recipe is a wonderful way to celebrate the holiday season from Thanksgiving through New Year’s. You can easily prepare the sugar cookie syrup in under 10 minutes, then keep it on hand for whenever you need a sweet pick-me-up. Whether you enjoy it hot and frothy or refreshingly iced, this latte delivers all the cozy vibes of a fresh cookie in every sip.
Frequently asked questions (faqs)
1. How long does the sugar cookie syrup last?
You can keep it in the fridge for up to 2 weeks. If you want it to last longer, freeze it in ice cube trays and thaw only what you need.
2. Can I make this latte without almond extract?
Absolutely. You can substitute the almond extract with additional vanilla extract to maintain a softer, sweet flavor without the nutty note.
3. Does it have to be espresso?
Not at all. You can use instant espresso, strong brewed coffee, or cold brew (without diluting). Just pick the method that works best for you.
4. How do I make it iced?
Brew your espresso or coffee, stir in the syrup, then pour cold milk over ice. There is no need to froth or heat the milk for an iced latte.
5. Can I scale this recipe?
Yes. You can double, triple, or even quadruple the sugar cookie syrup to have a bigger batch ready. Just use weights or precise measurements for accuracy when you scale up.
Enjoy experimenting until you find the perfect balance of sweet and creamy that fits your taste. Happy sipping!
Sugar Cookie Latte Recipe
1
servings5
minutes5
minutes120
kcalIngredients
2 shots of espresso (use instant espresso or strong brewed coffee at a 10:1 coffee-to-water ratio if you do not have an espresso machine)
1 cup milk of choice (dairy or plant-based such as oat, soy, coconut, or almond)
1 – 2 tablespoons sugar cookie syrup (see recipe below)
Optional garnishes: whipped cream, cinnamon, or actual sugar cookie crumbs
Sugar cookie syrup (makes about 1 cup):1 cup water
1 cup sugar (light brown sugar or granulated sugar, based on personal preference)
1 teaspoon vanilla extract
1/4 ¼ teaspoon almond extract (or omit if preferred)
1/4 ¼ teaspoon butter vanilla emulsion (or ¼ teaspoon butter extract plus ½ teaspoon extra vanilla extract)
Directions
- Prepare the sugar cookie syrup:
- Combine sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- Remove from heat and stir in the vanilla extract, almond extract, and butter vanilla emulsion. Let it cool for a few minutes.
- Brew your espresso or coffee:
- Pull two espresso shots or brew strong coffee using your preferred method. Instant espresso also works in a pinch (simply mix instant espresso with about 60 mL of hot water).
- Warm and froth the milk (for a hot latte):
- Warm your milk on the stovetop or in the microwave. If you have a milk frother, froth until it becomes gently foamy. For a quick alternative, you can whisk the milk briskly to create some froth.
- Combine and serve:
- Pour the espresso into your favorite mug, add 1–2 tablespoons of sugar cookie syrup, and then gently stir in the warm frothed milk. Adjust sweetness to taste.
- Top with whipped cream, a dash of cinnamon, or crumbled sugar cookies if you want an extra festive touch.
- For an iced version:
- Skip warming the milk. Fill a glass with ice, add the espresso and sugar cookie syrup, then pour cold milk over top and mix. Enjoy immediately.
Notes
- Use quality coffee: A delicious holiday drink starts with good coffee. Consider trying a flavored blend such as Papanicholas Coffee’s vanilla nut creme for extra layers of sweetness.
Make it nut-free: If you cannot use almond extract, leave it out and add a bit more vanilla extract instead.
Choose your milk: Almond milk, soy milk, oat milk, or dairy milk will all work and highlight the sugar cookie flavor.
Butter vanilla emulsion vs. butter extract: Real butter can solidify in cold drinks, so emulsions or extracts provide that smooth, buttery note without changing the texture.
Turn it into a holiday cocktail: A splash of your favorite liqueur (like Irish cream) can transform this latte into an after-dinner treat.
