Sugar Cookie Latte
Okay, so… the first time I tried a Sugar Cookie Latte wasn’t some magical Pinterest-worthy moment. Actually, it was a Tuesday, I was late for work, and my favorite mug had just bit the dust. But something about the cozy, buttery sweetness of sugar cookies and a strong shot of espresso? I’ve been obsessed ever since. (Oh, side note: If you’re the type who hides a cookie in your desk drawer, we might just be kindred spirits.) Anyway, my family pretty much knows that when they smell this, it’s either a snow day or I managed to score a pack of fancy sprinkles on sale. Or both.
Why You’ll Love This Little Cup of Joy
I make this when my kiddo comes in all cold after sledding—or, like, if I’m just craving dessert in a mug (which… is most afternoons, let’s be honest). My sister swears it tastes just like grandma’s sugar cookies, only you don’t end up with flour in your hair. Sometimes I whip up a batch because it’s cheaper than the coffee shop, sometimes it’s just because I’ve got leftover sugar cookie syrup basically begging to be used. Also, it’s pretty forgiving. My blender exploded once when I tried to froth cold milk. Let’s just say warm milk is the way to go. But even after kitchen chaos, this latte always makes the day sweeter.
Gathering Your Ingredients (Swaps Welcome)
- 1 cup milk (whole milk makes it richer, but oat or almond is lovely too—my neighbor Beth swears by coconut, though it tastes a bit like vacation)
- 1-2 shots espresso (or strong brewed coffee if you don’t have a fancy machine—been there!)
- 2 tablespoons sugar cookie syrup (store-bought if I’m in a rush; homemade if I’m feeling Fancy with a capital F. Here’s a great homemade syrup recipe)
- Whipped cream (the kind in a can, or just whipped up by hand—honestly, whatever’s closest)
- Festive sprinkles or a pinch of cinnamon (okay, these are technically optional, but the look on my kid’s face makes them essential)
- A quarter teaspoon vanilla extract (not strictly required, but adds that buttery cookie depth—my grandma always insisted on Nielsen-Massey, but I use whatever’s in reach)
Let’s Throw This Together (It’s Easier Than It Sounds)
- Warm up the milk in a small saucepan (medium heat, don’t wander off—milk has a rebellious streak and loves to boil over).
- While that’s heating, pull your espresso shots. No machine? No sweat—strong coffee in a pinch works almost as well. I’ll be honest: sometimes I just raid my French press.
- Once the milk’s steaming, whisk or froth it like you mean it. If you don’t own a milk frother (I didn’t until this year), a jar with a tight lid works. Pour milk in, lid on, shake like you’re mad at it! Just… maybe make sure the jar’s actually screwed shut so you don’t redecorate your kitchen.
- Pour the espresso into your favorite mug (or whichever one survived the last cupboard clearout), then add the sugar cookie syrup and vanilla. Stir with gusto. This is where I usually sneak a little taste and sometimes add another spoonful of syrup.
- Top it all off with your frothy milk, pile on a very unreasonable mountain of whipped cream, and scatter with sprinkles or cinnamon. If it looks delightfully over-the-top, you’ve nailed it.
Notes from My Messy Kitchen
- I’ve tried making the syrup with honey instead of sugar—honestly, it was weird (just being upfront so you don’t waste your honey).
- If you go heavy on the vanilla, it goes form cozy to perfumey kinda quick—trust me on this!
- Also, I think it tastes even better the next day if you save some syrup in the fridge. But I almost never have leftovers, so who knows?
If You Want to Tinker (Variations Galore)
- I once tried crushed-up shortbread cookies as a topping. Tastes great, but good luck getting the crumbs off your counter.
- My pal Alan adds a dash of nutmeg for a “holiday vibe”—jury’s out.
- I attempted making it with cold brew, thinking I’d invented something genius. It… wasn’t, it just tasted a bit off. But you might like it!
What If I Don’t Have a Milk Frother?
Honestly, I lived for years without one. Shaking hot milk in a thermos, whisking by hand, or even using a handheld blender all get you there (more or less). And if you don’t have any of those, just pour the warm milk in and call it rustic. Nobody’s judging here.
How Long Does It Keep?
The syrup, if you make it, will keep for a weekish in the fridge, and I’ve occasionally stretched it further with no disasters, but the latte itself is best fresh—though honestly, in my house it never lasts more than a day!
How To Serve (Traditions Optional)
I always serve this in my big goofy holiday mugs. My cousin dunks actual sugar cookies in his (hey, not judging), but I just like a thick swirl of whipped cream and a side of morning cartoons, if I get the remote first!
What I Learned the Hard Way (Pro Tips)
- Once I tried to skip heating the milk. Big mistake—it tasted sad and thin. Warmth is key!
- If you rush the frothing, you just get bubbles, not foam. Actually, letting the milk sit for a min after heating gives a better texture. Or so I think.
FAQ: Confessions and Quick Answers
- Do I need espresso? Nope. Strong drip coffee or a Moka pot will get you in the ballpark. I use whatever’s brewing that morning.
- Is the syrup really worth it? Well, sort of—it makes it taste all cookie-dough sweet. If you’re short on time (or just patience), go with the bottled stuff. Here’s a good bottle brand I use sometimes—nobody’s perfect!
- Can I make this iced? Sure, pour it over ice, skip the foam, but it loses some of that cozy winter-in-a-mug magic. Just being honest; I like it hot!
So that’s how I make my Sugar Cookie Latte—sometimes it’s perfect, sometimes the milk goes rogue, but it always tastes like a warm hug. (And hey, if you ever need a laugh, ask me about the time I tried making it with chili powder by accident. Not recommended…)
P.S., if you’d like more real home-cook-style ramblings, The Kitchn is one of my go-tos for everyday kitchen inspiration.
Ingredients
- 1 cup milk (dairy or plant-based)
- 2 shots espresso (or 1/2 cup strong brewed coffee)
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon white chocolate chips
- Whipped cream, for topping
- Sugar cookie sprinkles, for garnish
Instructions
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1In a small saucepan over medium heat, combine milk, sugar, white chocolate chips, vanilla extract, and almond extract. Stir until the chocolate chips are melted and the mixture is hot but not boiling.
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2Brew two shots of espresso or 1/2 cup of strong coffee and divide evenly between two mugs.
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3Pour the hot milk mixture over the espresso in each mug and stir gently to combine.
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4Top each latte with whipped cream and decorate with sugar cookie sprinkles.
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5Serve immediately and enjoy your festive Sugar Cookie Latte.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 2 shots espresso or 1/2 cup strong brewed coffee
- 1 1/2 cups milk (whole or dairy-free)
- 2 tablespoons sugar
- 1 tablespoon vanilla syrup
- 1/4 teaspoon almond extract
- 1/2 teaspoon butter extract
- Whipped cream, for topping
- Festive sprinkles, for garnish
Instructions
-
1Brew 2 shots of espresso or prepare 1/2 cup strong coffee.
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2In a small saucepan, heat milk over medium-low heat until steaming but not boiling.
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3Whisk in sugar, vanilla syrup, almond extract, and butter extract until dissolved.
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4Froth the milk mixture using a frother or vigorously whisk until foamy.
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5Pour the espresso or coffee into two mugs, then evenly divide the milk mixture over the coffee.
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6Top each latte with whipped cream and festive sprinkles. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Ingredients
- 2 shots espresso or 2/3 cup strong brewed coffee
- 1 1/2 cups milk (whole, skim, or plant-based)
- 2 tablespoons sugar cookie syrup (store-bought or homemade)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Whipped cream, for topping
- Sprinkles, for garnish
- Pinch of ground cinnamon (optional)
Instructions
-
1Brew 2 shots of espresso or prepare 2/3 cup of strong brewed coffee; divide between two large mugs.
-
2In a small saucepan over medium heat, whisk together the milk, sugar cookie syrup, vanilla extract, and almond extract until hot and steamy (do not boil).
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3Froth the milk mixture with a milk frother or whisk until foamy.
-
4Pour the hot milk mixture over the espresso or coffee in each mug.
-
5Top with whipped cream and garnish with festive sprinkles and a pinch of cinnamon, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
