Sugar Cookie Latte Recipe

Combine and dissolve

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Stir briefly to moisten the sugar.

Place the saucepan over medium heat. Bring mixture to a gentle simmer, stirring occasionally until the sugar is fully dissolved (about 3–5 minutes). Do not boil vigorously.

Once dissolved, reduce heat to low. Stir in 2 tsp vanilla extract, 1 tsp almond extract, 1 tablespoon softened unsalted butter, and a pinch of salt. Stir until butter is melted and fully incorporated, about 30–60 seconds.

Let the syrup simmer very gently for 1–2 minutes to meld flavors, then remove from heat.

Allow syrup to cool to room temperature in the saucepan for 15–20 minutes, then transfer to a clean jar or bottle. Refrigerate. Syrup will keep up to 2 weeks refrigerated.

Prepare the espresso: pull two shots of espresso (about 2 oz total). If you don't have an espresso machine, brew 2 oz very strong coffee using Moka pot or concentrated pour-over. Place the espresso in a pre-warmed 12-16 oz latte cup.

Sweeten with syrup: add 2 tablespoons of the prepared sugar cookie syrup to the hot espresso and stir until combined. Taste and adjust — add up to 1 more tablespoon if you prefer sweeter.

Steam or heat milk

Heat 10 oz milk to about 150–155°F (65–68°C). If using a steam wand, texture the milk to produce a silky microfoam. If using stove or microwave, heat until hot (do not boil) and froth with a hand frother or whisk until foamy.

Pour the steamed/foamed milk over the sweetened espresso, holding back foam with a spoon and then spooning a thin layer of foam on top for latte texture.

Finish and garnish: top with 2 tablespoons whipped cream if desired and a light pinch of ground nutmeg or cinnamon. Serve immediately.