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best iced sugar cookie latte recipe, homemade Starbucks copycat in a clear glass with red and green sprinkles
Vicky Sharma

The Best Iced Sugar Cookie Latte Recipe (Starbucks Copycat)

This homemade iced sugar cookie latte tastes just like the Starbucks holiday favourite, buttery, lightly sweet, and with that signature almond-vanilla flavour. Made with a simple 3-ingredient sugar cookie syrup, it comes together in under 10 minutes and costs a fraction of the price at the coffee shop.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 people
Course: Drinks
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Sugar Cookie Syrup (makes enough for ~8 drinks):
  • ½ cup white granulated sugar
  • ½ cup water
  • ½ tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • ¼ tsp butter extract optional but recommended
For the Latte:
  • 2 shots espresso about 2 oz, cooled
  • ¾ cup oat milk or almond milk or whole milk
  • 2 tbsp sugar cookie syrup
  • Handful of ice
  • Red and green sanding sugar sprinkles optional, for topping

Equipment

  • Small saucepan
  • Glass jar with lid (for syrup storage)
  • Tall clear glass
  • Espresso machine, Moka pot, or cold brew concentrate
  • Spoon (for layered pour)

Method
 

  1. Combine ½ cup sugar and ½ cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves, about 3 minutes. Do not boil — just a gentle simmer until no granules remain.
  2. Remove from heat and let the syrup cool for 5–10 minutes. Once cooled, stir in vanilla extract, almond extract, and butter extract. Taste and adjust. Pour into a sealed glass jar and refrigerate for up to 2 weeks.
  3. Pull two espresso shots and let them cool at room temperature for at least 5 minutes. Do not pour hot espresso directly over ice.
  4. Fill a tall glass generously with ice. Add 2 tablespoons of sugar cookie syrup over the ice.
  5. Pour in ¾ cup of your milk of choice.
  6. Slowly pour the cooled espresso over the back of a spoon held just above the milk surface to create a layered effect.
  7. Give it one good stir, top with sprinkles, and serve immediately.

Notes

  • Syrup keeps in the refrigerator for up to 2 weeks. Make a big batch on Sunday for easy weekday lattes.
  • No espresso machine? Use strong cold brew concentrate or a Moka pot as a substitute.
  • For a creamier texture, lightly froth your cold oat milk before adding it to the glass.
  • Start with ¼ tsp almond extract — it's potent. Add more only after tasting.
  • Butter extract is available in most grocery store baking aisles and is worth finding — it's what gives this drink that true sugar cookie flavor.