Description
A sweet and creamy iced latte inspired by Starbucks’ seasonal favorite, featuring a homemade sugar cookie syrup blended with espresso and oat milk, topped optionally with whipped cream and sprinkles for a festive touch.
Ingredients
¼ cup (55 g) dark brown sugar
¼ cup (59 ml) water
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
3–4 drops imitation butter extract
Ice
2 shots espresso
½ cup (118 ml) oat milk
1–2 tablespoons sugar cookie syrup
Splash of heavy cream or plant-based cream, optional
Whipped topping, optional
Sprinkles, optional
Instructions
- In a small saucepan, combine the dark brown sugar and water. Stir until the sugar dissolves, then bring to a low simmer. Simmer for about 5 minutes, until the syrup has thickened slightly.
- Remove from heat and add the vanilla extract, almond extract, and butter extract. Stir to combine and set aside to cool.
- Fill a tall glass with ice. Pour the 2 shots of espresso over the ice.
- Add the oat milk and 1-2 tablespoons of sugar cookie syrup, depending on your desired sweetness.
- Stir the mixture to combine.
- Add a splash of heavy cream or plant-based cream if you like a richer texture. Top with whipped topping and sprinkles, if desired.
- Stir again and enjoy your homemade Iced Sugar Cookie Latte!
Notes
- Use plant-based milk and cream for a vegan version.
- Try adding cinnamon or nutmeg to the syrup for extra spice.
- Use strong brewed coffee if espresso is not available.
- Syrup can be made ahead and stored in the fridge for up to a week.
- Omit butter extract if unavailable; the drink will still taste great.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 drink
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg
