An iced coffee drink that’s infused with all the flavors of a sugar cookie. It’s the perfect way to start your day during the holiday season!
Starbucks’ sugar cookie latte is one of their most requested and beloved Christmas coffees of all time. It’s a delightful blend of espresso, almond milk, and buttery sugar cookie syrup with a few sprinkles of Christmas cheer on top.
I love this homemade version because I get to skip the drive-thru line and spending $$$. I think the homemade syrup makes it taste even better than the original, and I love having it on hand so I can have a latte whenever the mood strikes.
You can serve it over ice for a festive chilled beverage, or make the hot version to have a cozy, warm drink that fills cold mornings with cheer. Alternate it every other day with an Irish Cream Cold brew to holiday max your coffee!
Ingredients
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- Espresso – I use a basic De’Longhi espresso machine. If you don’t have a way to make espresso, sub 1/3 cup strongly brewed coffee.
- Milk – Starbucks defaults to using almond milk in this latte, but feel free to use any other milk you’d prefer.
- Sugar – This drink is flavored with a sugar cookie simple syrup. You’ll need white granulated sugar to make it.
- Butter Extract – I used a clear butter extract to help create the cookie flavor. Starbucks syrup does not include this, but I think it’s part of what makes the homemade version better!
- Almond Extract – This is used as the main flavoring in Starbucks version, I reduce it in mine because I do not think sugar cookies have a strong almond flavor.
- Vanilla Extract – You can use any vanilla extract that you have on hand.
- Sprinkles – Starbucks adds red and green nonpareil sprinkles for Christmas flair. You can leave them out without affecting the flavor.
Tips
- I think this drink is best when it is topped with whipped cream or sweet cold foam.
- If you want to make this drink but don’t want to go to the trouble of making your own cookie syrup, use this store-bought shortbread version instead.
- Want it hot? Steam your milk with an espresso machine or in the microwave, then pour the espresso and syrup over the top of the steamed milk. Top with whipped cream and sprinkles.
If you want to try making more Starbucks drinks at home, try an iced caramel macchiato or my favorite seasonal blended coffee – the pumpkin spice Frappuccino.
FAQs
Can I make this without an espresso machine?
Yes, just substitute 1/3 cup strongly brewed coffee in place of the two espresso shots. You can also use cold brew concentrate.
Can I use a different milk?
Of course. Starbucks uses almond milk in the original, but you can substitute oat milk, cow’s milk, soy milk, or any other milk you prefer.
How long does the cookie syrup last?
You can store it in an airtight container in the fridge for up to two weeks, so feel free to make a large batch.
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Sugar Cookie Latte (Starbucks Copycat)
Ingredients
Iced Sugar Cookie Latte
- 2 Espresso Shots*
- 1/4 Cup Almond Milk
- 2 1/2 Tablespoons Sugar Cookie Syrup, recipe below
- Whipped Cream & Christmas Sprinkles, optional
Sugar Cookie Syrup
- 1/4 Cup Sugar
- 1/4 Cup Water
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Butter Extract
- 1/2 Teaspoon Almond Extract
Instructions
Iced Sugar Cookie Latte
- Fill a cup with ice, then add the sugar cookie syrup and espresso shots. Pour the almond milk over the top, then top with whipped cream and sprinkles.
Sugar Cookie Syrup
- Add all the ingredients to a saucepan over medium hit. Stir gently for a few minutes until the sugar has completely dissolved. Set aside and allow to cool before using.
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