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Copycat Starbucks Sugar Cookie Latte: Best Homemade Recipe

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This copycat Starbucks sugar cookie latte is sweet, buttery, and tastes exactly like those frosted cookies from the bakery section. It’s quick, easy, and perfect for holiday mornings or cozy afternoons.

Ingredients

Scale
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) strongly brewed coffee or 2 shots espresso
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/4 teaspoon (1.25 ml) almond extract
  • 1/4 teaspoon (1.25 ml) butter extract
  • 2 tablespoons (25 grams) granulated sugar
  • Whipped cream, for topping
  • Red and green sprinkles, for garnish
  • For the sugar cookie syrup:
  • 1/2 cup (120 ml) water
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon (1.25 ml) almond extract
  • 1/4 teaspoon (1.25 ml) butter extract

Instructions

  1. Make the sugar cookie syrup: In a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely (about 3-4 minutes). Remove from heat and stir in 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon butter extract. Let cool slightly.
  2. Brew your coffee: While the syrup cools, brew 1/2 cup of strong coffee or pull 2 shots of espresso. Use a dark roast for best results.
  3. Heat the milk: Pour 1 cup of whole milk into a small saucepan. Heat over medium-low heat until steaming but not boiling (about 3 minutes). Froth with a milk frother if desired.
  4. Combine everything: In a mug, add 2 tablespoons of the sugar cookie syrup. Pour in the hot coffee and stir. Then pour in the frothed milk, holding back the foam with a spoon. Spoon the foam on top.
  5. Top it off: Add a generous dollop of whipped cream. Sprinkle red and green sprinkles on top. Optionally, drizzle a tiny bit of syrup over the whipped cream.
  6. Serve immediately: Enjoy while hot and the whipped cream is still fluffy.

Notes

Don’t skip the butter extract—it gives the signature sugar cookie flavor. Almond extract is potent; stick to 1/4 teaspoon. The syrup can be made ahead and stored in the refrigerator for up to two weeks. For best results, serve immediately.

Nutrition

Keywords: sugar cookie latte, Starbucks copycat, homemade latte, holiday drink, coffee recipe

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