Sugar Cookie Latte Syrup

Use this Sugar Cookie Latte Syrup recipe to make the Starbucks Sugar Cookie Almond Milk Latte at home! The difference between sugar cookie syrup and plain vanilla syrup is half a teaspoon of almond extract. That’s it. Leave it out and you’ve made sweetened coffee creamer; put it in and you get that specific bakery smell that makes people ask what you’re drinking.

Five ingredients and about twenty minutes, most of it simmering unattended. It’s made with coconut milk, so the syrup is dairy-free, and a jar keeps two weeks in the fridge. There’s a butter extract in there too — optional, but it’s what takes it from “sugar cookie flavored” to “actually tastes baked.”

Why You’ll Love this Recipe

• Save time and money – One of the best parts of the holiday season are the Starbucks holiday lattes, but they can be pretty pricey. Make Starbucks sugar cookie syrup at home so you can skip the drive through.
• Make festive lattes at home – The Starbucks sugar cookie almond milk latte is a favorite of mine! It is made with a sugar cookie syrup that has a subtly sweet sugar cookie taste. I am so excited that I can make it at home now with this simple syrup.
• Use it many different ways – This homemade syrup is not just for coffee or tea! Use it on ice cream, pancakes, and waffles as a festive flavor boost!

What it costs vs. Starbucks

Save that money for holiday gifts instead of the Starbucks drive-through!! Of course, you still need to factory in the cost of the espresso and milk, but you’ll be able to make at least 12 drinks for the cost of 2 lattes at Starbucks. My favorite cost effective way to make lattes at home is to use a pre ground espresso and this very simple espresso machine.

ingredients you’ll Need

• Coconut milk – I use organic coconut milk for this recipe. You could also use sweetened condensed milk in place of the coconut milk. This will make the syrup much sweeter so I use about half of the sugar if I do that.
• Light brown sugar – You can use dark brown sugar, granulated sugar, or coconut sugar instead. Changing up the type of sugar will change the color of the syrup slightly
• Vanilla extract – In my experience, the more the merrier with vanilla extract! I have also used vanilla bean paste for this syrup instead of vanilla extract.
• Almond extract – Do not skip this! In my opinion, almond extract is what really gives it that nice cookie taste.
• Butter extract – This is not a necessary ingredient, but the butter flavoring does add to the rich sugar cookie flavor that you get from real butter. Add just a splash of this to the syrup if you have it.
• Salt – Adding just a pinch fo salt really enhances the flavor of this recipe.

How to make a sugar cookie latte syrup

Step 1: Simmer coconut milk and coconut sugar

To begin, pour coconut milk and light brown sugar into a small sauce pan (Image 1). Then, whisk together until the sugar dissolves and bring to a boil (Image 2).

Be careful not to let the mixture boil over out of the pan. Then, reduce the heat to a simmer and simmer uncovered for 15 minutes (Image 3). Stir the syrup occasionally with a whisk.

Step 2: Mix in extracts and cool completely

Then, remove from heat. Carefully whisk in the vanilla extract, almond extract, butter and salt.

Mix until the extracts are fully mixed into the syrup (Image 4).

Step 3: use in your favorite beverage

Finally, allow the mixture to cool completely and transfer to a mason jar. Store in the fridge and use in your favorite coffee drinks!

Which Holiday Syrup should I make?

have four of these in rotation from November through the new year, and they’re genuinely different drinks rather than variations on one.

This one is the mildest and the most versatile — almond and vanilla over a brown sugar base, which means it goes in coffee, tea, hot chocolate and oatmeal without fighting anything. If you want the sweetest of the four, make the caramel brulee latte syrup; it has a slightly burnt-sugar edge that the others don’t. For something closer to a dessert, the peppermint mocha latte syrup is chocolate and mint and also happens to be dairy free. And the gingerbread latte syrup is the spiced one, built on molasses — worth knowing about because Starbucks stopped selling that drink years ago and hasn’t brought it back.

They all keep two weeks in the fridge, so making two at once is a reasonable afternoon.

Storage

Store this syrup in an airtight container in the fridge for up to 2 weeks. It may harden slightly in the fridge due to the coconut milk. Run it under some warm water in the jar to loosen the sugar cookie syrup.