Iced Sugar Cookie Latte (Starbucks Copycat)
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This Starbucks copycat iced sugar cookie latte is so easy to make at home with a simple sugar cookie syrup. It’s creamy, festive and has almost half the sugar of the original which makes it the perfect holiday treat to whip up anytime.
One of my favorite holiday drinks is the Starbucks sugar cookie latte, so I figured why not recreate it at home so I can make it anytime a craving hits without having to bundle up and get in the car.
Table of Contents
Why You’ll Love This Iced Sugar Cookie Latte
This homemade version checks all the boxes. It is creamy, perfectly sweet and has that nostalgic sugar cookie flavor thanks to a simple homemade syrup. Here’s why I know you’ll love it:
- Quick to make: Even with the homemade syrup, this latte comes together in just a few minutes.
- Budget friendly: This drink is cheaper than Starbucks and saves me a trip through the drive-thru which feels like a total win on chilly winter mornings. The homemade sugar cookie syrup makes about 6 to 8 lattes depending on how much you use.
- Better for you: This recipe comes in lighter than the Starbucks original. Their grande has 31 grams of sugar while this version has just 18 grams per drink.
- Easy to customize: Adjust the sweetness or espresso to fit your taste and use your favorite milk.
Ingredients Needed
- espresso or strong coffee – two shots of espresso give this latte the best flavor, but strong brewed coffee works too.
- almond milk – I like using unsweetened almond milk, but any milk you enjoy will work.
- sugar cookie syrup – a homemade mix of sugar, water, vanilla and almond extract that gives this drink its classic sugar cookie flavor.
- ice – enough to fill a tall glass.
- whipped cream – this is optional, but makes the drink extra festive and cozy. I like using So Delicious cocowhip to keep this dairy-free.
- holiday sprinkles – another optional topping, but it’s so fun for the holidays!
How to Make Starbucks Sugar Cookie Latte
Step 1: Make the sugar cookie syrup by melting the sugar in water, then stirring in the vanilla and almond extracts.
Step 2: Add espresso or coffee to a glass and add add a few tablespoons of the syrup to sweeten it. Add ice and top with your milk of choice. Stir and finish with whipped cream and sprinkles if you want. Enjoy!
Brittany’s Recipe Tips!
- Adjust the sweetness to taste: Start with 2 tablespoons of syrup and add more if you want a sweeter latte.
- Use espresso for the best flavor: Espresso gives the drink that true latte taste.
- Make the syrup ahead of time: It stays fresh in the fridge for up to 2 weeks which makes this latte a quick grab-and-go treat. Just make sure to shake the syrup before using as the vanilla and almond extracts can settle a bit.
Frequently Asked Questions
Yes. Just heat your milk before adding it to the sweetened espresso and skip the ice.
I like unsweetened almond milk, but oat milk, soy milk or regular dairy milk all work great.
Absolutely. Store it in a sealed jar in the fridge for up to two weeks.
This recipe has about 18 grams of sugar per drink which is nearly half of the Starbucks version.
Yes. The syrup makes enough for several drinks, and you can easily scale up the latte ingredients.
More Festive Drinks
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Iced Sugar Cookie Latte (Starbucks Copycat)
Ingredients
- 2 shots espresso, or ½ cup strong brewed coffee
- 1 cup unsweetened almond milk, or your favorite milk
- 2-3 Tablespoons sugar cookie syrup, recipe below
- Ice, enough to fill a tall glass
- Whipped cream, optional, for topping
- Holiday sprinkles, optional, for topping
Homemade Sugar Cookie Syrup
- ½ cup water
- ½ cup cane sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- In a small saucepan, combine water and sugar. Heat over medium heat, stirring until sugar dissolves. Remove from heat, stir in vanilla and almond extracts. Let cool. Store in a sealed jar in the fridge for up to 2 weeks.
- Brew espresso (or strong coffee) and pour it into a tall glass.
- Add 2-3 Tablespoons sugar cookie syrup and stir to combine.
- Fill the glass with ice, then pour in almond milk. Stir again.
- Top with whipped cream and festive sprinkles, if desired.
Notes
- The homemade syrup makes about ½ cup and keeps in the fridge for up to 2 weeks in a sealed jar.
- For a hot version, skip the ice and warm your milk before adding it to the espresso.
- Start with 2 Tablespoons of cookie syrup and add more if you want it a touch sweeter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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