There’s something magical about turning the flavors of a sugar-dusted holiday cookie into a refreshing iced latte.
The combination of almond milk’s creamy nuttiness and the nostalgic sweetness of sugar cookie syrup creates a drink that’s as comforting as a warm hug but perfectly chilled for any season.
And here’s the real win: this latte is lighter than your average coffeehouse treat, with fewer calories thanks to the almond milk and customizable sweetness.
Sugar Cookie Cold Foam takes this latte to the next level. Imagine a velvety layer of sweet, airy foam infused with the same buttery, almond-kissed notes of a classic sugar cookie.
It adds a luxurious texture and an extra pop of flavor that makes every sip feel like a special treat. Plus, it’s so simple to whip up at home with just a frother or blender.
I first fell in love with this recipe during a busy December afternoon. A friend introduced me to it as a caffeine fix that also felt like a treat, and now it’s a staple in my kitchen all year.
Whether you’re dodging holiday chaos or simply want something indulgent without the guilt, this drink fits the bill.
Why You’ll Love This Recipe?
- Easy to Make at Home: Skip the lines—this drink is ready in 5 minutes.
- Customizable Sweetness: Adjust the sugar cookie syrup to fit your preferences.
- Low-Calorie Indulgence: Using almond milk makes this a lighter option without sacrificing flavor.
- Perfect for All Seasons: Iced coffee vibes with cozy, cookie-inspired warmth.
- Aesthetic Appeal: The speckled sugar cookie syrup swirls beautifully, creating café-level charm in your cup.
Iced Sugar Cookie Almond Milk Latte {Starbucks Copycat} Recipe
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups
- Espresso Machine
- Milk Frother
- Tall Glass
- Ice Cube Tray
- Sprinkles
Ingredients
- ¼ cup water
- 2 tablespoon brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 drops butter extract optional
- Starbucks iced sugar cookie almond milk latte
- ¾ cup Almond milk
- 2 oz blonde espresso shot use any espresso shot you'd like. Feel free to add more.
- Ice
- whipped cream optional for hot drink
Instructions
- Make the Sugar Cookie Syrup: In a medium saucepan, combine water, brown sugar, granulated sugar, vanilla extract, almond extract, and butter extract (optional). Heat on medium until the sugar dissolves.
- Store or Use: Transfer the syrup to an airtight jar for later, or use it immediately for the drink.
- Prepare Iced Latte: Fill a glass with ice, add 2-4 tablespoons of syrup, pour in almond milk, and top with freshly brewed espresso.
- Decorate: Add sprinkles, stir well, and enjoy your iced latte!
For a Hot Latte:
- Steam almond milk and pour into a mug.
- Mix in 2-4 tablespoons of sugar cookie syrup, top with espresso, and add whipped cream and sprinkles if desired. Enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 150kcal |
| Carbohydrates | 30g |
| Cholesterol | 0mg |
| Fat | 3g |
| sugar | 50mg |
| Protein | 1mg |
Tips that will ease your job
- Adjust Sweetness: Start with 2 tablespoons of sugar cookie syrup and add more to taste if needed.
- Almond Milk: Use unsweetened almond milk to control sweetness or swap with oat milk for a creamier texture.
- Butter Extract: The butter extract adds a rich, sugar-cookie flavor, but you can skip it if unavailable.
- Chill Espresso: For a smoother iced latte, let the espresso cool slightly before pouring it over ice.
- Sprinkle Fun: Use festive sprinkles to match the season or occasion for an extra special touch.
- Storage Tip: Store leftover syrup in an airtight jar in the fridge for up to 2 weeks for quick future lattes.
- Whipped Cream (Optional): For hot lattes, top with whipped cream for a café-style treat.
- Batch Syrup: Double or triple the syrup recipe to have it ready for multiple drinks throughout the week.