Sugar Cookie Latte
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Craving that cozy, sugary bliss of Starbucks’ iconic Sugar Cookie Latte but not in the mood to leave the house? Look no further! Our Copycat Starbucks Sugar Cookie Latte recipe delivers the same irresistible blend of creamy milk, sweet sugar cookie flavors, and robust espresso right in your own kitchen. Perfect for holiday mornings, or when you’re just looking to treat yourself.
Love making your own coffee? Same! Be sure to try some of my other favorites like my Snickerdoodle Latte, Butterbeer Latte, and Chai Latte Recipe!
Why You’ll Love This Starbucks Copycat
- Save Those Bucks: Let’s be real, frequent coffeehouse trips add up. DIY means more jingle in your pocket.
- Customize It: Want extra foam, less sugar, or oat milk? You’re the boss of your own brew.
- 24/7 Availability: Craving it on a Sunday morning when everything’s closed? No problemo.
Last year I become slightly obsessed with the iced sugar cookie almond milk latte at Starbucks. It is so dang delicious and hard to resist. Like Christmas cookies in a cup. My niece recently reminded me of our mutual love for the sweet coffee and I just knew I needed to recreate!
The first sip is like biting into a soft, buttery sugar cookie, only it’s warm and liquid—basically, Christmas in a cup. Notes of vanilla and a hint of almond make it taste like you’re savoring a cookie straight out of grandma’s oven, but without the crumbs. Add in the robust kick of espresso, and you’ve got a drink that’s not just cozy but also packs a punch. It’s sweet, but not “sugar rush” sweet, making it the perfect companion for a chilly day or a holiday movie binge.
Sugar Cookie Latte Ingredients
I broke the ingredients down into two different groups, the first is a breakdown of how to make a copycat Starbucks sugar cookie syrup. The second is building the coffee. Here is what you will need for both:
- Water and Sugar: To make the sugar cookie syrup recipe you will need an equal combination of sugar and water.
- Extracts: To get that perfect sugar cookie flavor you need the right balance of vanilla, almond, and butter extract.
- Coffee: You can use strong brew coffee, but if you want a closer taste to the original you’ll need espresso. Starbucks uses the blonde roast.
- Milk: I selflessly tested this recipe with almond milk, dairy milk, and oat milk. They’re all so so good. You can’t go wrong with any option. The original version was made with almond milk.
- Sprinkles: Optional, but how fun to add a touch of holiday magic with red and white sprinkles?
Copycat Starbucks Sugar Cookie Latte
- SYRUP: Combine the sugar and water in a small pot over medium heat. Bring to a simmer and cook until the sugar has dissolved, about three minutes. Remove from the heat and stir in all three extracts. Pour into a jar with a lid and keep stored in the refrigerator for up to two weeks.
- PREP: Brew your espresso, or strong brewed coffee according to the instructions on your coffee maker. Pour into a mug.
- FROTH: Add 1 to 2 tablespoons of the prepared syrup to a glass with the warm milk. Use a frother to froth for roughly 20 seconds, or until the milk is foamy. You can also opt to make this using a mason jar which requires no special equipment. Get those instructions here.
- POUR: Carefully pour the frothed milk over the top of the espresso. Add whipped cream, if desired, and sprinkles for a festive finish.
- ENJOY: That’s it! You just made a coffee that’s just as tasty as Starbucks without the need to leave your home!
Helpful Tools
- Espresso Machine (affiliate): For the perfect shot of espresso.
- Milk Frother (affiliate): For creamy, dreamy milk foam.
- Saucepan (affiliate): Mandatory for homemade sugar cookie syrup.
- Glass Jars or Bottles (affiliate): Cute storage for your syrup. This set is on my holiday whish list. SO CUTE.
- Cute Mug (affiliate): Because aesthetics.
Recipe Notes:
A combo of espresso, milk, sugar cookie syrup, and a sprinkle of holiday magic. Some add whipped cream and cookie crumbles, because, why not?
Sure thing! Swap espresso for strong brewed coffee. It’s not Milan, but it’ll do. I do this constantly when I don’t have the time and want a quick cup of joe.
Whole milk for creamy bliss. Almond, soy, or oat milk for the dairy-averse.
Absolutely. Place the espresso in a glass, top with ice, and add the frothed milk.
Fridge it in an airtight container for up to two weeks. If it lasts that long.
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Copycat Starbucks Sugar Cookie Latte
Ingredients
Sugar Cookie Syrup
- 1 cup water
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract
- 1/2 teaspoon almond extract
Latte
- 2 oz espresso (or strong brewed cup of coffee)
- 3/4 cup milk
- 1-2 tablespoons sugar cookie syrup
- sprinkles and whipped cream (optional)
Instructions
Sugar Cookie Syrup
- Combine the sugar and water in a small pot over medium heat. Bring to a simmer and cook until the sugar has dissolved, about three minutes.
- Remove from the heat and stir in all three extracts. Pour into a jar with a lid and keep stored in the refrigerator for up to two weeks.
Latte
- Brew the espresso, or strong brewed coffee according to the instructions on your coffee maker. Pour into a mug.
- Add 1 to 2 tablespoons of the prepared syrup to a glass with the warm milk. Use a frother to froth for roughly 20 seconds, or until the milk is foamy.
- Carefully pour the frothed milk over the top of the espresso. Add whipped cream, if desired, and sprinkles for a festive finish.
- That’s it! You just made a coffee that’s just as tasty as Starbucks without the need to leave your home!
Notes
-
Add 1-2 tablespoons of the syrup and milk into a 16 oz mason jar. Secure the lid and shake as hard as you can for one minute.
-
Remove the lid from the jar and microwave for 30 seconds. This will help the foam rise and stabilize.
-
Pour the warm sweetened milk into the coffee and spoon the foam on top.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
