This sugar cookie latte recipe brings together the hints butter and sugar from your favorite decorated sugar cookie into your coffee. Perfect hot or iced, this is a great treat for your favorite holiday.
Add the sugar cookie syrup to the bottom of your cup or mug.
Pour espresso or double-strength coffee on top of syrup and give a slight swirl to mix.
For Hot: Separately, heat and froth milk and then gently pour over the espresso and syrup. If not adding whipped cream, top with a 1/4 inch of foam.
For Iced: Add cold milk over the espresso and syrup, leaving an inch or two for ice. Add ice to the top of the cup.
Optional: Top with whipped cream and festive sprinkles.
Notes
* I like using a large glass measuring cup. That way you can see when it boils and there is plenty of space for the liquid to expand.**When stored in the fridge the syrup will start to separate. Just stir it back together when ready to use.