Drink
Sugar Cookie Latte with Homemade Sugar Cookie Syrup
30 minServes 1Nutri-Score D€€
D
30 min
30 minSugar Cookie Latte with Homemade Sugar Cookie Syrup
what you need
Ingredients
waterOther240 ml
granulated sugarPantry150 g- brown sugarPantry50 g
salt (pinch)Spices1 g- cake batter extractPantry15 ml
- almond extractPantry2.5 ml
espresso (double shot, freshly brewed)Beverages60 ml- sea salt (pinch)Spices1 g
- oat milk (or milk of choice)Beverages200 ml
heavy whipping cream (cold)Dairy40 ml- holiday sprinkles (optional, for topping)Other5 g
per serving
Nutrition
1,011kcal
- Carbs
- 215 g
- Proteins
- 4 g
- Fat
- 15 g
what you’ll use
Tools
Saucepan
Whisk
Mixing bowl
mason jar
step by step
Method
- Step 1
Make the sugar cookie syrup
- In a small saucepan over medium heat, combine the water, granulated sugar, brown sugar and salt.
- Stir and bring to a boil, then reduce the heat to medium low and simmer for 10 minutes.
- Turn off the heat and stir in the cake batter extract and almond extract.
- Step 2
Cool and store the syrup
- Let the syrup cool to room temperature.
- Pour into a mason jar, dispenser or airtight container and refrigerate for up to 2 weeks.
- Step 3
Make the sugar cookie cold foam
- In a bowl, combine the sugar cookie syrup and cold heavy whipping cream.
- Whisk until thick and foamy.
- Step 4
Assemble the latte
- Add the sugar cookie syrup and a pinch of sea salt to a glass.
- Pour in the double shot of espresso and stir.
- Add the milk and ice, then top with the cold foam and holiday sprinkles.