Can this be made with classic espresso instead of the instant kind?

Yes, you can substitute a classic double shot of brewed espresso for this instant espresso powder.

What if I don’t have an electric milk frother?

If you don’t own a milk frother, you can place the heavy cream and sugar cookie syrup into a mason jar with a lid and shake it until it's foamy. You can also use your hand mixer with the whisk attachment. I know it will not be an exact Starbucks copycat recipe but if you want to skip the cold foam, another great option is to top your latte with fresh whipped cream.

Can I make a hot sugar cookie latte?

Yes, you can make this hot. Follow the same recipe, but just omit the ice and steam your milk or warm it in the microwave.

Is there a way to give this even more of a sugar cookie flavor?

If you’re missing the extra sweet buttery taste of a sugar cookie, you can add ½ teaspoon of butter extract to give it more sugar cookie flavor. This will change the flavor of the syrup, and it will not taste like exactly a Starbucks sugar cookie latte anymore.

Sugar Cookie Latte (Starbucks Copycat Recipe)

Description

This Sugar Cookie Latte (a Starbucks copycat recipe) is a festive seasonal drink that’s perfect for a sweet, buttery treat served over ice (or hot)!

Ingredients

Units Scale

Sugar Cookie Syrup

1 cup water
1 cup brown sugar
2 teaspoon cake batter extract
2 teaspoons vanilla extract
1 teaspoon almond extract
pinch of salt

Sugar Cookie Cold Foam

3 tablespoons heavy cream
1 tablespoon sugar cookie syrup

Latte

3 teaspoons Nescafe blonde espresso powder
3 ounces hot water
2 tablespoons sugar cookie syrup
6 ounces almond milk
ice
nonpareil sprinkles

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Instructions

Combine the brown sugar and water in a small pot over medium-high heat. Bring the mixture up to a simmer until all of the sugar has dissolved. Stir in the cake batter extract, vanilla extract, almond extract, and salt. Remove the syrup from the heat and allow it to cool. Once it has cooled, transfer the mixture into an airtight container.
Add your heavy cream and sugar cookie syrup into a cup. Use a milk frother to whip the sweet cream into a light foam.
In a medium cup, mix your espresso powder and hot water until all of the espresso powder has dissolved. Add in your sugar cookie syrup and milk, and fill the cup almost full with ice.
Pour your sugar cookie cold foam over the top of the latte and sprinkle on some of the nonpareils.

Equipment

Small Pot

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Coffee Syrup Dispenser

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Notes

This recipe yields 2 cups of the sugar cookie syrup that can be stored in an airtight container at room temperature for up to 2 weeks.
If you don’t own a milk frother, you can place the heavy cream and sugar cookie syrup into a jar and shake it until it’s foamy. You can also use your hand mixer with the whisk attachment.

Prep Time: 10
Cook Time: 5
Category: drinks