Iced Sugar Cookie Latte Starbucks Recipe Diaries

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To make a hot sugar cookie almond milk latte, start off by pouring the simple syrup on the bottom of a mug. Then, add the hot espresso and mix. Steam the almond milk and vanilla using your stovetop or a milk frother. Make sure not to bring it to a boil or you'll risk burning the milk. Once hot, pour the milk on top of the espresso and mix.

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Step 1: Take a glass and add the sugar syrup you made or bought. Step 2: Then pour the espresso into the syrup. Mix both of the ingredients so that it's nicely mixed together. Step 3: Grab a pan, pour the almond milk, and heat it until it's boiled.

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Sugar Cookie Syrup. In a medium saucepan over medium heat add granulated sugar, brown sugar, and water and whisk together. Bring the mixture to a boil. Then lower heat and simmer for 10-15 minutes, or until sugar is dissolved and the mixture has reduced by about half and thickened slightly. Remove from heat.

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Starbucks' first-ever non-dairy holiday drink combines blonde espresso, sugar cookie flavored syrup, almond milk and colorful cookie sprinkles. Just as with all other Starbucks drinks, the Iced.

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Instructions. To make sugar cookie "syrup," add boiling water to a measuring cup and stir in sugar, almond extract, vanilla extract, and butter flavoring. Whisk to combine until sugar is dissolved. (Allow to cool slightly for an iced latte.) Optional: Froth milk in a frother, or in a saucepan over the stove.

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Place all brown sugar, granulated sugar, and water into a small saucepan over medium heat and stir to combine. Bring contents to a slow boil (avoid a rolling boil), then reduce heat to medium-low. Simmer simple syrup until the sugars have dissolved (about 5-10 minutes), stirring occasionally.

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Indulge in the holiday magic with the Starbucks Iced Sugar Cookie Latte. A delightful seasonal concoction featuring the sweet nostalgia of sugar cookies blended with espresso, almond milk, and a touch of festive sprinkles. This iced sensation is a refreshing treat that captures the essence of the season in every sip. The holiday season is

Iced Sugar Cookie Latte Starbucks Recipe Diaries

Sugar Cookie Syrup. Add all the ingredients to a saucepan over medium hit. Stir gently for a few minutes until the sugar has completely dissolved. Set aside and allow to cool before using.

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Pour the espresso into a mug. Heat your milk of choice using a heated milk frother or in the microwave. Oat milk will double in size and so will regular milk. Almond milk and other types of milk won't get as frothy. Pour the froth milk over the espresso. Then add your sugar cookie syrup.

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Instructions. To make sugar cookie syrup, heat water and sugar in a saucepan until sugar is dissolved and mixture is clear. Remove from heat and add vanilla, almond, and butter extract. ¼ cup granulated sugar, ¼ teaspoon pure vanilla extract, ½ teaspoon almond extract, 7-10 drops butter extract.

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How to make Starbucks Iced Sugar Cookie Almond Milk Latte. Brew 2 shots of espresso with whatever espresso machine you have. Add ice to a glass and add the cookie flavored syrup. Then pour the espresso into the glass. Add the almond milk and shake to combine. Top with red and green colored sprinkles.

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Let the simple syrup cool to just above room temperature. Stir in the vanilla extract, the almond extract, and the optional butter extract. Transfer the Iced Sugar Cookie Syrup to an airtight container and store it in the fridge for up to two weeks. To finish making a Starbucks Iced Sugar Cookie Almond Milk Latte: Pour a tablespoon of the Iced.

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Make the iced sugar cookie almond milk latte. In a large glass, add some ice, 2-4 tablespoons of the homemade sugar cookie syrup, almond milk, and top it with freshly brewest espresso shots. Decorate with the sprinkles, give it a good stir and enjoy!

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Starbuck's Sugar Cookie Almond Milk Latte Instructions: Heat the milk in a medium saucepan over medium-low heat until bubbles form around the edges, about 3-5 minutes. Once the milk is warmed through, use a frothing wand and whip it for 1 minute. Tilt the pan slightly, and use the frothing wand to aerate the milk until a solid froth forms.

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Then, add 3 shots of espresso, 6 to 8 ounces of almond milk, and ice. The results should be a tan brown. You can stop here, but if you want to go the extra mile, you can make sugar cookie cold foam using the same creamer and whipping cream. Add 1 tablespoon of the creamer and 2 ½ tablespoons of whipping cream.

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First off, put water and sugar in a saucepan. Once this simple mixture boils, lower the heat and let the cookie syrup simmer for 10 minutes. The sugar needs to completely dissolve, and the syrup should thicken. Then, add the vanilla extract, butter extract, and almond extract. Stir all the ingredients together.