Iced Sugar Cookie Latte is a non-dairy, iced coffee drink made with homemade sugar cookie-flavored syrup, light roast espresso, and almond milk. You might also like my Chocolate Cream Cold Brew or Pumpkin Spice Latte, another Starbucks copycat drink.
Iced Sugar Cookie Latte
This drink is a copycat of Starbuck’s Iced Sugar Cookie Almond Milk Latte. The drink is slightly sweet and just became available at Starbucks on November 4. But, there is no need to wait in long lines to get sipping on this refreshing caffeinated drink. The Starbucks employee who came up with this drink said she was inspired by spritz cookies, which also have a buttery and vanilla flavor, like the sugar cookie syrup added to the drink. (I would think it should be inspired by sugar cookies, but what do I know 😂)
Sugar Cookie Syrup: When you make the sugar cookie syrup, it will yield about 1 1/4 cups. You only need to add between 1-3 tablespoons to your 16-ounce drink (or your preference), which means you will have plenty to use for more drinks. It will last up to a month in the refrigerator.
Espresso: Espresso is a concentrated form of coffee. It’s made with finely-ground coffee beans and an espresso machine that blasts boiling water through the ground coffee. It is served in shots (about 1 ounce per shot). It can be made with any kind of coffee, from light roast to dark roast. (I prefer a light roast in this recipe.) You can also buy espresso ground coffee and even espresso K-cups you can make in a Keurig coffee maker. If using regular coffee, the coffee flavor will be less intense.
Almond Milk: Almond milk is plant-based milk with a nutty flavor, which pairs perfectly with a light roast in this drink. It also makes this drink non-dairy. However, you can always substitute your milk of choice. (I love Oat Milk in this!!)
How to Make Sugar Cookie Syrup
The first thing to do in this recipe is to make the sugar cookie syrup. You can make this ahead of time; it will last in the refrigerator for up to a month. To get started, first, whisk together both kinds of sugar and water in a medium saucepan. Bring the mixture to a boil over medium heat.
Then, let the mixture simmer for 10-15 minutes. The sugar should dissolve completely and the mixture will reduce by about half. After simmering, remove the saucepan from the heat. Whisk in one tablespoon of butter at a time, followed by the vanilla and almond extract.
Pour the sugar cookie syrup into a jar to let it cool completely. Once cooled, cover the jar with a lid and store it in the refrigerator for up to a month. Now, it’s ready to go anytime you are craving an iced sugar cookie latte!
How to Make It
With the sugar cookie syrup made, it’s easy to put together this latte to put you in the holiday spirit. Or, to just start your day! First, fill a 16-ounce glass with crushed ice. Then, add the amount of sugar cookie syrup you prefer (1-3 tablespoons is a good start), followed by 1-2 shots of espresso. Finally, top the latte with almond milk and enjoy with a homemade cinnamon roll!
Can I Make this a Hot Beverage?
Yes! If you want to warm up on a chilly day (it is winter around here right now), this drink can be served hot. To do this, simply steam the almond milk before you add it to the drink. Add a few cookie sprinkles to the top to really put you in a festive mood!
Iced Sugar Cookie Latte
Sugar Cookie Syrup
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 cup (250g) water
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- crushed ice
- 1-3 tablespoons sugar cookie syrup, based on preference
- 1-2 shots light roast espresso, based on preference
- ½ cup almond milk
Sugar Cookie Syrup
- In a medium saucepan over medium heat add granulated sugar, brown sugar, and water and whisk together. Bring the mixture to a boil. Then lower heat and simmer for 10-15 minutes, or until sugar is dissolved and the mixture has reduced by about half and thickened slightly. Remove from heat.
- Add butter, 1 tablespoon at a time, whisking it into the mixture until melted.
- Whisk in vanilla and almond extract.
- Pour the syrup into a jar and allow to cool completely.
- Once cool, cover the jar with a tight-fitting lid and store it in the refrigerator for up to 1 month. (This recipe makes about 1¼ cups of syrup.)
- Fill a 16-ounce glass with crushed ice.
- Top with 1-3 tablespoons sugar cookie syrup (based on preference), 1-2 shots espresso (based on preference), and then top with almond milk. Enjoy!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.