You can make a big batch of this sugar cookie syrup to use for coffees all week for a fraction of what it costs to get a coffee out! This recipe includes instructions for both the syrup and a single sugar cookie latte.
For the Sugar Cookie Syrup:
Add 2 cups coconut sugar, 1 cup water, 1 1/2 tsp vanilla extract, 1/2 tsp almond extract, and 1/4 tsp butter extract to a small pot. Heat over medium heat until combined; it should only take a few minutes. Remove from heat, let cool, and store in an airtight container in the fridge for up to 2 weeks.
For the Sugar Cookie Latte:
Combine 2 tbsp of the prepared sugar cookie syrup, 2 oz espresso, and 1 cup milk of choice. Stir together. Top with frothed milk and sprinkles.
