Coffee Drink
Sugar Cookie Latte Recipe: Iced Almondmilk & Hot
Drink Snapshot
- Caffeine
- About 75 mg (reference)36 g prepared espressoGeneric prepared-espresso reference for the served portion.
- Calories
- Estimated 70 kcalNamed US ingredients; no toppings
Serving, sugar and sources
- Serving
- 36 g espresso + 160 ml (5.4 US fl oz) unsweetened almondmilk + 10 ml (2 US tsp) cookie butter syrup + 5 ml (1 US tsp) French vanilla syrup + 100 g (3.5 oz) ice
- Made with
- Espresso + unsweetened almondmilk + two beverage syrups
- Sugar
- Estimated 11.8 g total. Calculated from the two syrups. The named unsweetened almondmilk label declares 0 g sugar per serving.
- Preparation
- About 5 minutes; equipment ready
Monin US syrup and Blue Diamond refrigerated almondmilk labels plus USDA espresso, checked 26 September 2026. The full serving includes the two measured syrups. See the full calculation or label comparison.
Key Takeaways
- Cookie butter and vanilla syrups can suggest a biscuit while keeping the latte fluid and free of crumbs.
- Change the balance of the two syrups when you want more vanilla; adding more of both also increases sweetness.
- Stir both syrups through the espresso, then stir the assembled latte so the sweetness stays even.
On This Page9 Sections
Iced Sugar Cookie Almondmilk Latte Recipe
A 400 ml (13.5 US fl oz) glass gives the measured ingredients room to mix.
Recipe
Iced Sugar Cookie Almondmilk Latte
- Makes:
- 1 serving
- Time:
- About 5 minutes; espresso equipment ready
Ingredients
- 18 g coffee, ground for espresso, to yield 36 g espresso
- 160 ml (5.4 US fl oz) cold Almond Breeze refrigerated Unsweetened Original Almondmilk
- 10 ml (2 US tsp) Monin US Cookie Butter Syrup
- 5 ml (1 US tsp) Monin US French Vanilla Syrup
- 100 g (3.5 oz) ice
Equipment
- Espresso machine
- Grinder and tamper
- Scale
- Graduated measure and measuring teaspoons
- Small heatproof espresso cup
- Spoon
- 400 ml (13.5 US fl oz) glass
Method
- Brew 18 g ground coffee to 36 g espresso in a small heatproof vessel.
- Stir 10 ml (2 US tsp) cookie butter syrup and 5 ml (1 US tsp) French vanilla syrup into the espresso. Let it cool briefly.
- Shake the almondmilk carton. Add 100 g (3.5 oz) ice and 160 ml (5.4 US fl oz) cold unsweetened almondmilk to a 400 ml (13.5 US fl oz) glass.
- Pour in the flavored espresso, stir thoroughly and serve.
Estimated nutrition: 70 kcal · 11.8 g total sugar. Per iced latte, using the named unsweetened almondmilk and two syrups.
Recipe notes
Contains almonds; check all package labels.
These named products make the serving estimate reproducible. Another unsweetened almond drink or culinary coffee syrup may work, but its flavor concentration and label values need separate consideration. No biscuit, cookie spread, whipped cream or sprinkles go into this recipe.
Equipment and Preparation
Follow the espresso brewing guide for the coffee: 18 g is dry grounds in; 36 g is prepared espresso out. Measure the syrups and almondmilk by volume instead of estimating pump counts.
Stirring matters more than keeping decorative layers. It distributes both syrups through the coffee and prevents the last sip from holding most of the sweetness. The iced latte guide covers the unflavored base and ice choices.
What Makes It a Sugar Cookie Latte?
This sugar cookie latte has vanilla and caramelized-sugar aromas with a hint of warm spice from the cookie syrup. Almondmilk gives it a light, nutty backdrop, while espresso leaves a coffee finish after the sweetness. It stays fluid over ice, with no biscuit pieces or heavy spread in the glass.
I prefer this one iced because the cold almondmilk keeps the sweet biscuit aroma in a light, easy-to-sip drink.
Monin publishes an iced sugar cookie almond milk latte using this pair of syrups. Its recipe uses different syrup and milk amounts and includes a whipped-cream garnish. Ours is a separate, smaller-syrup home formula; its nutrition is calculated from the individual ingredient labels.
If matching a favorite order matters, ask which flavoring and milk the café uses.
The milk can change with the name: Starbucks’ 2025 Sugar Cookie Latte used 2% milk, while its Sugar Cookie Breve used half-and-half.
Sugar Cookie Latte vs. Biscoff Latte and Vanilla Latte
Swipe to see all columnsScroll to see all columns
| Drink | What provides the flavor | Useful distinction |
|---|---|---|
| This sugar cookie almondmilk latte | Cookie butter and French vanilla beverage syrups | Pourable syrups mixed into espresso |
| Biscoff cookie butter latte | Lotus Biscoff spread in the linked recipe | A spread containing crushed biscuits; different mixing and nutrition |
| Vanilla latte | Vanilla syrup | A simpler flavor without the cookie syrup |
Do not swap 10 ml (2 US tsp) cookie butter syrup for 10 g cookie spread and keep the same instructions or estimate. They have different ingredients, consistency and measuring units.
How to Make a Hot Sugar Cookie Latte
Use 36 g espresso, 160 ml (5.4 US fl oz) almondmilk, 10 ml (2 US tsp) cookie butter syrup and 5 ml (1 US tsp) French vanilla syrup; leave out the ice. Stir the syrups into the prepared espresso in a warmed 250 ml (8.5 US fl oz) cup. Gently warm the 160 ml (5.4 US fl oz) almondmilk according to its product and equipment instructions, lightly froth if desired, then pour all of it into the coffee.
The ingredient-based calories and sugar remain the same because only the ice is omitted. Standard unsweetened almondmilk may produce less stable foam than a product formulated for barista use. A barista almond drink or oat drink is an option, but it brings its own label values and allergens.
Adjusting Sugar Cookie Latte Sweetness
I measure the two syrups as one combined portion. I want the cookie aroma with coffee and almond milk, but two flavorings don't make me want twice the sweetness I'd enjoy in another latte.
Start with 15 ml (1 US tbsp) syrup in total: 10 ml (2 US tsp) cookie butter and 5 ml (1 US tsp) French vanilla.
- Less sweet: halve both syrups to 5 ml (1 US tsp) cookie butter and 2.5 ml (½ US tsp) French vanilla. With the same coffee and almondmilk, the estimate becomes 45 kcal and 5.9 g sugar.
- More vanilla: change the balance rather than adding syrup automatically. For example, 5 ml (1 US tsp) cookie butter and 10 ml (2 US tsp) French vanilla keeps the total syrup at 15 ml (1 US tbsp) but shifts the flavor.
- Different milk: use a milk you enjoy, then use its own label for the 160 ml (5.4 US fl oz) portion. Sweetened almondmilk adds sugar that the reference recipe does not include.
- No espresso machine: brew with the moka-pot guide, then measure 36 g (1.3 oz) prepared coffee and stir in 10 ml (2 US tsp) cookie butter syrup and 5 ml (1 US tsp) French vanilla syrup. Add 160 ml (5.4 US fl oz) almondmilk and 100 g (3.5 oz) ice. Brew the pot normally first; use that coffee’s caffeine information.
From the named labels, an extra 5 ml (1 US tsp) cookie butter syrup adds about 17 kcal and 4 g sugar. The same volume of French vanilla adds about 17 kcal and 3.8 g sugar.
Fix Separation, Weak Coffee or Uneven Sweetness
| What you notice | Try this next |
|---|---|
| Very sweet final sip | Dissolve both syrups in the warm espresso and stir the assembled drink |
| Flavor is all syrup and little coffee | Measure the syrup first and use a concentrated coffee base |
| Almondmilk separates | Shake the carton as directed, cool espresso briefly, then combine and stir; consider a coffee-compatible plant drink |
| Iced latte gets watery quickly | Use cold almondmilk and the stated ice portion, rather than heating the milk first |
| Cookie spread forms lumps | Use the specified beverage syrups, or follow the separate Biscoff spread recipe |
Sugar Cookie Latte Calories, Sugar and Caffeine
A serving made with 36 g espresso, 160 ml (5.4 US fl oz) Almond Breeze refrigerated Unsweetened Original Almondmilk, 10 ml (2 US tsp) Monin US Cookie Butter Syrup, 5 ml (1 US tsp) Monin US French Vanilla Syrup and 100 g (3.5 oz) ice has an estimated 70 kcal, 11.8 g total sugar and 75 mg reference caffeine. It contains almonds. The named Monin syrups are described as dairy-free by the manufacturer; toppings and substitutions require their own ingredient checks.
Serving calculation and source assumptions
Monin US Cookie Butter Syrup lists 100 kcal and 24 g sugar per 30 ml: 10 ml contributes 33.33 kcal and 8 g sugar. French Vanilla Syrup lists 100 kcal and 23 g sugar per 30 ml: 5 ml contributes 16.67 kcal and 3.83 g sugar. Blue Diamond's refrigerated Unsweetened Original Almondmilk page lists 25 kcal and 0 g sugar per 240 ml: 160 ml contributes about 16.67 kcal and its label-based sugar contribution is zero.
USDA prepared espresso supplies 9 kcal and 212 mg caffeine per 100 g, so 36 g contributes 3.24 kcal and 76.32 mg caffeine. Ice adds neither calories nor sugar. The total before rounding is 69.91 kcal and 11.83 g sugar. Halving both syrup portions gives 44.91 kcal and 5.92 g sugar, with the coffee and milk unchanged.
Use the physical product labels for any substitutions. Espresso caffeine varies with coffee and extraction; 76.32 mg is a generic composition reference, not a tested result from this recipe.
Common Questions
Does a sugar cookie latte contain actual cookies?
Is this the Starbucks sugar cookie latte recipe?
Can I use one bottle of sugar cookie syrup?
Is the sugar cookie latte vegan?
Can I make a sugar cookie latte without almondmilk?
Can I make a decaf sugar cookie latte?
Editor's Take
Sources and Further Reading
View 6 references
Ingredient labels
- Cookie Butter Syrup, US labelMonin · 100 kcal and 24 g sugar per 30 ml; beverage syrup ingredients and dairy-free description(opens in a new tab)
- French Vanilla Syrup, US labelMonin · 100 kcal and 23 g sugar per 30 ml; current regular syrup formula(opens in a new tab)
- Refrigerated Unsweetened Original AlmondmilkBlue Diamond · 25 kcal and 0 g sugar per 240 ml; almond ingredient and current product label(opens in a new tab)