Sugar Cookie Latte

If you’re a fan of Starbucks’ holiday drink and want to make it year round, here’s how to make a homemade sugar cookie latte! I love how it’s so buttery, sweet, and rich. Made with only a handful of ingredients, you can enjoy this seasonal latte iced or hot!

You might know this drink as Starbucks’ Sugar Cookie Oat Latte or Sugar Cookie Almondmilk Latte. I know this drink as the end of my favorite pumpkin spice latte season and the start of the holiday season. More than once, my local Starbucks have been sold out when the season starts so here’s how to make it at home when the craving hits and you can’t get it in stores!

 

Why You’ll Love This Recipe

• It’s very easy to make at home! I make a ton of copycat lattes at home from their vanilla matcha latte to their iced apple crisp oatmilk macchiato and if I can make it without any barista experience, you can too!
• It’s a fraction of the cost to make a homemade iced sugar cookie latte. While there’s a bit of an upfront cost of buying the extracts to make the syrup, you can make so many servings that you come out ahead in the end.
• It’s much easier to customize at home. You can adjust the sweetness, the amount of milk, the amount of espresso, etc. I’m pretty particular about my coffee so I love being able to adjust as needed.

Ingredients You’ll Need

• sugar cookie syrup — I make my sugar cookie syrup with water, brown sugar, vanilla extract, butter extract, and almond extract. You can read my full tutorial here but I go over briefly how to make it below!
• milk — if you want to make a Starbucks Sugar Cookie Oat Latte, use oat milk or if you want to make the Sugar Cookie Almondmilk Latte, use almond milk. If you don’t have a preference, use whatever milk you have on hand!
• espresso — SB uses a blonde espresso for their latte but I like to use Chiaro from Nespresso as it has notes of caramel and sweet biscuits which I think pairs really well with this cookie latte.
• cold foam — this is optional but I like to make a cookie syrup cold foam since I already have the syrup! Similar to the sweet cold foam, I add a splash of sugar cookie syrup to some heavy cream and use a handheld milk frother to whip the mixture for 15 to 20 seconds until frothy and foamy.
• sprinkles — if you want your drink to look festive, add a few sprinkles on top! Totally optional.
• ice — if you want this latte to be cold.

How to Make a Sugar Cookie Latte

• Add the brown sugar and water to a small saucepan over medium heat. Bring it to a boil and then lower the heat and simmer for 10 minutes.
• Remove the simple syrup from the heat and stir in the vanilla extract, butter extract, and almond extract.
• Let the syrup cool to room temperature before using. (Makes 8 servings)
• Add a splash of the sugar cookie syrup to a ¼ cup of heavy cream and use a handheld milk frother to whip the mixture for 15 to 20 seconds until frothy and foamy. (Makes 2 servings).
• Assemble the latte by adding the syrup, milk, ice, and espresso to a glass. Top off with the cold foam and sprinkles and enjoy!

Recipe Tips and Notes

• Instead of ice, freeze extra coffee in an ice tray and use it in the latte to avoid it getting watered down!
• Make this stronger by using less milk and increasing the espresso.
• To make this latte hot, I use my smeg milk frother to steam my milk.

Make Ahead Tips

• Syrup: the cookie simple syrup can be stored for up to 2 weeks in the fridge.
• Coffee: you can make an overnight cold brew to skip brewing coffee in the morning.
• Cold Foam: any leftover sugar cookie cold foam can be stored in the fridge for two days. While it’s best to serve immediately, you can definitely make extra and store it in the fridge.

More Homemade Cafe Style Coffees to Try

• Strawberry Matcha Latte
• Brown Sugar Latte
• Vanilla Bean Latte
• Lavender Latte
• Caramel Latte

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