A sugar cookie iced latte brings the sweet vanilla-buttery flavor of a holiday cookie to an icy homemade coffee. Instead of relying on bottled flavoring, this easy coffee-shop sugar cookie latte uses a quick vanilla-almond syrup, bold espresso and cold milk. You can make the syrup ahead, adjust the sweetness by the spoonful and assemble two festive drinks in minutes.

Recipe at a Glance

Syrup yields about 3/4 cup; use 4 tablespoons in the two lattes and refrigerate the rest.

Why You’ll Love This Sugar Cookie Iced Latte

• A café-inspired holiday drink with adjustable sweetness.
• Homemade syrup uses pantry staples and keeps for future coffees.
• It looks festive with tiny sprinkles but does not require elaborate toppings.
• The recipe works with dairy or unsweetened plant milk.

Ingredients You’ll Need

• 1/2 cup granulated sugar, for syrup
• 1/2 cup water, for syrup
• 1 teaspoon vanilla extract, for syrup
• 1/8 teaspoon almond extract, for syrup
• 1/8 teaspoon fine salt, for syrup
• 4 shots espresso, cooled slightly (about 4 ounces total)
• 1 1/2 cups milk of choice
• 2 cups ice cubes
• 2 tablespoons whipped cream, optional
• 1 teaspoon colorful holiday sprinkles, optional

How to Make Sugar Cookie Iced Latte

1. Combine the sugar, water and salt in a small saucepan. Simmer over medium heat, stirring, for 3–4 minutes until the sugar dissolves completely.
2. Remove from the heat. Stir in vanilla and almond extracts. Let the sugar-cookie syrup cool for 10 minutes, then transfer to a clean jar.
3. Brew four espresso shots and cool for a few minutes so the ice does not immediately melt.
4. Fill two tall glasses with about 1 cup of ice each. Add 2 tablespoons syrup and half the espresso to each glass.
5. Pour 3/4 cup cold milk into each glass. Stir to combine, taste and add a little more syrup if you like a sweeter latte.
6. Top each drink with a small spoon of whipped cream and a scattering of festive sprinkles, if using. Serve immediately.

Tips for the Best Sugar Cookie Iced Latte

• Use only a tiny amount of almond extract: too much overwhelms the cookie flavor.
• Let syrup cool before pouring it onto ice to keep the drink concentrated.
• Strong brewed coffee works instead of espresso; use 1/2 cup total and reduce milk slightly.
• Pour espresso slowly over the milk for attractive layers before stirring.

Variations to Try

• Use oat milk for a creamy dairy-free holiday iced latte.
• Add a pinch of cinnamon to the syrup for a snickerdoodle-like version.
• Make a hot sugar cookie latte by replacing ice with steamed milk.

How to Store It

Refrigerate leftover syrup in a sealed, clean jar for up to 2 weeks. Discard it if it becomes cloudy, smells unusual or shows mold. Keep brewed espresso refrigerated for no more than 24 hours for best flavor. Assemble the lattes just before drinking so the ice and milk stay fresh; do not store a mixed latte for days.

Frequently Asked Questions

How do you make sugar cookie syrup for iced coffee at home?

Simmer equal parts water and sugar until dissolved, then add vanilla and just a touch of almond extract after removing from the heat.

Can I make a sugar cookie iced latte without an espresso machine?

Yes. Replace the espresso with 1/2 cup very strong brewed coffee or moka-pot coffee, then adjust the milk to keep the flavor bold.

Does homemade sugar cookie iced latte syrup need to be refrigerated?

Yes. Refrigerate promptly in a clean sealed jar, use within two weeks, and discard if the appearance or odor changes.

Sugar Cookie Iced Latte

A chilled espresso latte flavored with quick homemade sugar-cookie syrup and topped with milk.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Servings: 2

Course: Drinks

Cuisine: American

Calories: 195

Ingredients Equipment Method

Ingredients

  

• 1/2 cup granulated sugar for syrup
• 1/2 cup water for syrup
• 1 teaspoon vanilla extract for syrup
• 1/8 teaspoon almond extract for syrup
• 1/8 teaspoon fine salt for syrup
• 4 shots espresso cooled slightly (about 4 ounces total)
• 1 1/2 cups milk of choice
• 2 cups ice cubes
• 2 tablespoons whipped cream optional
• 1 teaspoon colorful holiday sprinkles optional

Equipment

• Small saucepan (for simmering sugar-cookie syrup)
• Whisk or spoon (for dissolving sugar)
• Heatproof jar (for storing syrup)
• Espresso machine or moka pot (for brewing strong coffee)
• Two tall glasses (for serving over ice)

Method

 

1. Step 1: Combine the sugar, water and salt in a small saucepan. Simmer over medium heat, stirring, for 3–4 minutes until the sugar dissolves completely.
2. Step 2: Remove from the heat. Stir in vanilla and almond extracts. Let the sugar-cookie syrup cool for 10 minutes, then transfer to a clean jar.
3. Step 3: Brew four espresso shots and cool for a few minutes so the ice does not immediately melt.
4. Step 4: Fill two tall glasses with about 1 cup of ice each. Add 2 tablespoons syrup and half the espresso to each glass.
5. Step 5: Pour 3/4 cup cold milk into each glass. Stir to combine, taste and add a little more syrup if you like a sweeter latte.
6. Step 6: Top each drink with a small spoon of whipped cream and a scattering of festive sprinkles, if using. Serve immediately.