Description
Elevate your holidays with this delicious Iced Sugar Cookie Almond Milk Latte! Because who doesn’t want the taste of Christmas cookies in their coffee?
Ingredients
Units
Scale
Sugar Cookie Syrup:
- 1/2 cup Cane Sugar
- 1/2 cup Brown Sugar
- 1 cup Water
- 1 teaspoon Cake Batter Extract
- 1 teaspoon Vegan Butter
- 1/2 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
Sugar Cookie Cold Foam (Dairy-Free):
- 1/2 cup Oat Milk, cold (or milk of your choice)
- 1/2 cup Heavy Cream (dairy-free), cold
- 2 tablespoons Sugar Cookie Syrup
Iced Sugar Cookie Almond Milk Latte:
- 2 tablespoons Sugar Cookie Syrup
- 2 Espresso Shots
- 1/2 cup Almond Milk
- Sugar Cookie Cold Foam (or Whipped Cream)
- 1 teaspoon Christmas Sprinkles, optional
Instructions
How to make Sugar Cookie Syrup:
- In a small saucepan, combine granulated sugar, brown sugar, and water.
- Heat over medium heat, stirring until the sugar is completely dissolved.
- Once the mixture comes to a boil, reduce the heat and simmer for a few minutes until it thickens slightly.
- Remove from heat and let it cool for a few minutes.
- Stir in cake batter extract, almond extract, and vanilla extract.
- Allow the syrup to cool completely before using. See notes for storage info.
How to make an Iced Sugar Cookie Almond Milk Latte:
- Brew 2 espresso shots.
- Sugar Cookie Cold Foam: In a medium bowl, pour sugar cookie syrup, vegan heavy cream, and oat milk. Using a whisk or electric frother, whip it together until it forms a thick foam and soft peaks.
- Add a cup of ice to a tall glass. Mix in 2 tbsps of Sugar Cookie Syrup, the espresso shots, and oat milk.
- Pour the sugar cookie cold foam and add some Christmas Sprinkles on top. Enjoy!🎄
Notes
- Store the syrup in an airtight container in the fridge. You can use glass or plastic containers with tight-sealing lids. Shake well before using. Keep in the fridge for up to 2 months.
- Cook Time: 5 minutes
- Category: Coffee, Drinks
