Iced Sugar Cookie Latte– Easy Starbucks Copycat

This iced sugar cookie latte is a cozy, almond-vanilla coffee drink with sweet holiday vibes and a gentle espresso kick. It’s easy to make at home with a quick homemade syrup and no fancy tools. Great if you want something festive, creamy, and not too complicated — and it actually saves money vs. the real thing.

Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins
• Flavor: almondy-sweet, soft, cozy
• Great for: cold mornings, winter breaks, mini holiday resets

Why I Like This Recipe

It feels like a little treat, but it’s not a whole production. The syrup takes like 5 minutes, and after that it’s just espresso + milk over ice. Perfect for when you want to feel a little festive but not, like, bake an entire cake.

Ingredients

• 2 cups light brown sugar
• 1 cup water
• 1½ tsp vanilla extract
• ½ tsp almond extract
• ⅛ tsp butter extract (optional but good)
• 1½ oz espresso
• 1 tbsp sugar cookie syrup
• 1 cup 2% milk (or oat)
• 1 cup ice
• 2 tbsp whipped cream
• ½ tsp red + green sprinkles

How To Make Iced Sugar Cookie Latte

1. Make the syrup: Heat sugar and water in a saucepan until dissolved. Remove from heat. Stir in all the extracts. Let it cool.
2. Brew the espresso: Pull your espresso shot (or use strong coffee). Mix in 1 tbsp of the syrup.
3. Fill your glass: Add ice to your favorite glass. Pour in the espresso/syrup mix.
4. Add milk: Pour in your milk of choice. Stir gently or not. Up to you.
5. Top it off: Whipped cream and sprinkles go on last. Very extra. Very worth it.

Tips for Success

• Syrup keeps in the fridge for up to 2 weeks
• Use almond milk for even more cookie energy
• Let syrup cool before using or it’ll melt your ice
• Espresso cubes = peak holiday energy

Storage and Reheating

• Fridge: Store leftover syrup in a jar.
• Freezer: Not a great idea. Syrup doesn’t thaw well.
• Reheat: To make a hot version, just steam the milk and skip the ice.

Frequently Asked Questions

• Can I use strong coffee instead of espresso?
  Totally. Just make sure it’s bold enough to stand up to the syrup and milk.
• What if I don’t have almond extract?
  It’s kinda the whole “cookie” thing, but vanilla alone still tastes good.
• Can I skip the whipped cream?
  You can. But it adds to the vibe. Especially if you’re feeling low-effort fancy.
• Does this work hot?
  Yep. Just warm the milk and skip the ice. Everything else stays the same.
• How sweet is it?
  Pretty sweet. You can cut the syrup back if that’s not your thing.

Common Mistakes and How to Dodge Them

• Using hot syrup over ice: Well it’ll melt everything and water it down. And let it cool, even if you’re impatient.
• Too much almond extract: A little goes a long way. More than ½ tsp and it starts tasting like soap.
• Using old coffee:
  tale coffee doesn’t do the syrup justice. Brew it fresh.
• Not storing the syrup right: Put it in a clean, sealed jar. It’ll keep better and taste better later.
• Forgetting to taste as you go: Everyone’s sweet spot is different. Try it before you dump the whole tablespoon in.

Nutrition Facts (Per Serving)

• Calories: 209 kcal
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 55mg
• Potassium: 190mg
• Total Carbohydrate: 34g
• Dietary Fiber: 0g
• Sugars: 29g
• Protein: 4g

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• Iced Matcha Latte– Easy Starbucks Copycat
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• Iced Coconut Mocha Macchiato– Easy Starbucks Copycat