Sugar Cookie Latte
Sugar Cookie Syrup:
- 2 Tbsp Butter
- 1 Cup Sugar
- 1 Cup Water
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
Dairy Free option: (for syrup)
- 1 Cup Sugar
- 1 Cup Water
- 1 tsp Vanilla Extract
- 1/2 tsp butter Extract
- 1/4 tsp Almond Extract
Latte:
- 1 Tbsp Syrup
- 1 Shot Espresso
- 3/4 – 1 Cup Milk of choice
- Ice optional for an iced latte
Dairy free syrup Method:
Dissolve the Sugar in the Water in a sauce pan over medium heat. Bring to a boil, and lower heat. Simmer until it reaches desired consistency. Add in the three extracts. Cool, Store in an air tight container in the fridge for about a month.
Method:
Mix your espresso and sugar together. Next, Froth your milk, if you are making a hot latte you will want to heat your milk first. Pour the milk over your espresso. Top with Ice for an iced latte. Sprinkle some extra cinnamon and nutmeg on top if desired!