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Iced Sugar Cookie Latte

Name: Iced Sugar Cookie Latte
Prep time: 5 min
Total time: 5 min
Yield: 1 latte
Ingredients: Ice; 1–2 tbsp homemade sugar cookie syrup; 100ml milk (¼ cup + 3 tbsp); 1 double shot of espresso (or 2 tsp instant coffee mixed with 40ml or 2 tbsp + 2 tsp hot water); 1 tsp brown sugar, optional; 50ml heavy cream, cold (3 tbsp + 1 tsp); 10ml milk (2 tsp); 5g powdered sugar (2 tsp); 2 tbsp homemade sugar cookie syrup; Christmas sprinkles

This iced sugar cookie latte is made with homemade sugar cookie syrup poured over ice, milk and a double shot of espresso, then finished with a sweet sugar cookie cold foam and Christmas sprinkles. The recipe makes one latte.

5 min prep
5 min total
1 latte serves

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An iced sugar cookie latte topped with sugar cookie cold foam and Christmas sprinkles.

A hand holding an iced sugar cookie latte topped with cold foam and Christmas sprinkles.

Espresso, milk and homemade sugar cookie syrup over ice, finished with a sugar cookie cold foam and Christmas sprinkles.

A Note From My Kitchen

I made my sugar cookie syrup with this latte in mind, so it was the first thing I made once the syrup had cooled.

One thing to know before you start: the syrup is made with real butter, so the butter firms up in the fridge. Stand the jar in hot water and stir it smooth before making this, or lift the butter layer off once it has set. Otherwise, bits of cold butter can end up floating in your iced latte.

For the latte in these photos, I frothed instant coffee with hot water and brown sugar, which gives the coffee layer its light, foamy look. A double shot of espresso works just as well.

What Is a Sugar Cookie Latte?

A sugar cookie latte is espresso and milk flavored like a classic sugar cookie: buttery and sweet, with vanilla and a hint of almond. It’s a popular holiday coffee drink, and usually served with sprinkles on top.

This iced version layers my homemade sugar cookie syrup, milk and coffee over ice, then finishes it with a sugar cookie cold foam and Christmas sprinkles. The recipe makes one latte.

Why You’ll Love This Recipe

Sugar cookie flavor in every layer. The syrup flavors both the latte and the cold foam.
Ready in about 5 minutes. With a jar of syrup in the fridge, it’s quick to put together.
Easy to adjust. Use espresso or instant coffee, and as much syrup as you like.
Made for one. The recipe makes a single latte, and it’s easy to double if you’re making two.

What Does It Taste Like?

It tastes like a buttery sugar cookie in an iced coffee. The syrup’s brown butter and vanilla come through the espresso and milk, with a soft almond flavor in the background.

The cold foam is the sweetest, creamiest part. It slowly sinks into the latte as you drink, and the sprinkles add a little crunch on top.

Ingredient Notes

The exact measurements are in the recipe card below.

For the Latte

Sugar cookie syrup – my homemade sugar cookie syrup, made with browned butter, toasted milk powder, vanilla and almond. It goes in both the latte and the cold foam.
Ice – plenty of it, to keep the latte cold.
Milk – how much you need depends on the size of your glass, so add a little more or less.
Espresso – a double shot balances the sweet syrup and cold foam. Instant coffee works well too.
Brown sugar – optional, for a slightly sweeter coffee.

For the Sugar Cookie Cold Foam

Heavy cream – gives the foam its body. Use it straight from the fridge.
Milk – a small splash loosens the cream so the foam pours instead of setting like whipped cream.
Powdered sugar – a small amount sweetens the foam and dissolves straight into the cold cream, so it stays smooth.
Sugar cookie syrup – flavors the foam, so the sugar cookie taste comes through on top as well as in the latte.
Sprinkles – any kind works. For the latte in these photos, I used Christmas nonpareils, the tiny round sprinkles.

Equipment You’ll Need

You’ll need an 11oz (325ml) glass, an espresso machine (or a kettle for instant coffee), a small cup for the espresso, a small bowl, and a whisk, handheld milk frother or electric hand mixer for the cold foam. For a single latte, a whisk or frother is easiest to control.

How to Make an Iced Sugar Cookie Latte

The full measurements and condensed method are in the recipe card at the bottom of the page.

1. Make the Sugar Cookie Syrup

Make a batch of my sugar cookie syrup first. It keeps in the fridge for up to 2 weeks, so one jar will see you through several lattes.

Smooth, golden homemade sugar cookie syrup in a small saucepan.

Homemade sugar cookie syrup in a glass jar.

2. Add the Ice and Syrup

Fill the glass with ice, then pour the sugar cookie syrup over it.

Sugar cookie syrup poured over the ice, pooling at the bottom of the glass.

3. Add the Milk and Espresso

Pour in the milk, leaving some room at the top for the espresso and cold foam.

Brew a double shot of espresso and stir in the brown sugar, if using. For instant coffee, froth it with the hot water and brown sugar until foamy. Pour the coffee over the milk.

Milk poured over the ice and sugar cookie syrup.

Frothy whipped coffee poured over the milk in the iced latte.

4. Whip the Sugar Cookie Cold Foam

Add the heavy cream, milk, powdered sugar and sugar cookie syrup to a small bowl. Whip until it thickens but is still pourable.

Keep an eye on it, as it thickens quickly. You want it thick enough to float on the latte, but still loose enough to pour slowly from the bowl.

5. Top With Sprinkles and Serve

Pour the cold foam over the latte, scatter the sprinkles on top, and serve right away.

A thick layer of sugar cookie cold foam on top of the iced latte.

Christmas sprinkles scattered over the sugar cookie cold foam on the finished iced latte.

Tips for the Best Sugar Cookie Latte

Start with 1 tablespoon of syrup. The cold foam adds more sugar cookie flavor on top. Use 2 if you like it sweeter.
Use the cream straight from the fridge. Cold cream thickens faster and holds its texture longer once it’s on the drink.
Stop whipping as soon as the foam thickens. It goes from pourable to stiff quickly. If you go a little too far, whisk in a splash of milk to loosen it again.
Add the sprinkles last. Scatter them on just before serving, so they sit on top of the foam.
Adjust the milk to your glass. The recipe card amount is for an 11oz (325ml) glass.

Make Ahead and Storage

Syrup: the sugar cookie syrup keeps in a clean jar with a lid in the fridge for up to 2 weeks.

Latte: this is best served right away, before the ice melts and the cold foam sinks in.

Frequently Asked Questions

Can I Use Instant Coffee?

Yes, it’s what I used for the latte in the photos. Froth it with the hot water and brown sugar until foamy, then pour it over the milk in place of the espresso.

Can I Make It Hot?

Yes. The sugar cookie syrup works in hot drinks too. Stir it into your espresso, then top up with steamed milk.

How Many Lattes Does One Batch of Syrup Make?

One batch of my sugar cookie syrup makes enough for about 3 lattes with cold foam.

Can I Make Two Lattes?

Yes, just double everything and split it between two glasses. An electric hand mixer is handy for the larger batch of cold foam.

How Can I Make It Less Sweet?

Use 1 tablespoon of syrup in the glass and skip the brown sugar in the espresso. The cold foam adds plenty of sweetness on top.

More Café-Style Drinks

If you love a dessert-inspired iced coffee, try my iced gingerbread latte with a gingerbread cold foam, or my iced cookie butter latte with a Biscoff cold foam.

For more homemade coffee syrups, try my gingerbread syrup or cookie butter syrup.

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