Add water, white sugar, brown sugar, butter vanilla emulsion and almond extract into a microwave safe bowl* and whisk together.
Heat mixture in the microwave for about 3 minutes or until it is boiling.
Remove and add white chocolate chips to the hot mixture and whisk quickly until fully melted and combined.
Cool and store in an airtight container in the refrigerator**. Will keep for 2-3 weeks.
* 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.Use this syrup in a sugar cookie latte!