Coffee Drink
Sugar Cookie Latte Recipe: Iced Almondmilk & Hot
Drink Snapshot
- Caffeine
- About 75 mg (reference)36 g espresso × USDA 212 mg per 100 g76.32 mg before rounding; a generic prepared-espresso reference, not measured home extraction.
- Calories
- About 70 kcalNamed US ingredients; no toppingsAbout 69.9 kcal before rounding. Almondmilk and syrup labels differ between products.
Serving, sugar and sources
- Serving
- 36 g espresso + 160 ml unsweetened almondmilk + 10 ml cookie butter syrup + 5 ml French vanilla syrup + 100 g ice
- Made with
- Espresso + unsweetened almondmilk + two beverage syrups
- Sugar
- About 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. Café recipes and other products differ. See the full calculation or label comparison.
Key Takeaways
- 1The iced recipe uses 36 g espresso, 160 ml unsweetened almondmilk, 10 ml cookie butter syrup, 5 ml French vanilla syrup and 100 g ice.
- 2With the named US labels, one serving is about 70 kcal, 11.8 g total sugar and 75 mg reference caffeine. Toppings are excluded.
- 3Cookie butter syrup is a beverage flavoring; it is not interchangeable with Lotus Biscoff spread. This recipe contains almonds.
On This Page9 Sections
Iced Sugar Cookie Almondmilk Latte Recipe
Makes one iced latte in about 5 minutes with the espresso equipment ready. A 400 ml glass gives the measured ingredients room to mix. That is vessel capacity, not a promise of 400 ml finished drink.
Ingredients
- 18 g coffee, ground for espresso
- 160 ml Almond Breeze refrigerated Unsweetened Original Almondmilk
- 10 ml Monin US Cookie Butter Syrup
- 5 ml Monin US French Vanilla Syrup
- 100 g ice
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
Have espresso equipment, a coffee scale, a marked ml measure, a small heatproof vessel, spoon and glass ready. 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.
Method
- Brew 18 g ground coffee to 36 g espresso in a small heatproof vessel.
- Stir 10 ml cookie butter syrup and 5 ml French vanilla syrup into the espresso. Let it cool briefly.
- Add 100 g ice and 160 ml cold unsweetened almondmilk to a 400 ml glass.
- Pour in the flavored espresso, stir thoroughly and serve.
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?
The name describes a flavor style, not a requirement to blend a cookie into coffee. In this version, cookie butter syrup supplies a caramelized, lightly spiced cookie direction, while French vanilla syrup adds vanilla sweetness. The almondmilk provides the chosen milk base.
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.
This is also not a copy of the Starbucks formula. A café's sugar cookie syrup, milk, shot count and toppings can produce a different drink. If matching a favorite order matters, ask which flavoring and milk the café uses. The name alone does not establish an interchangeable recipe or current seasonal availability.
Sugar Cookie Latte vs. Biscoff Latte and Vanilla Latte
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| 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 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 the same espresso, almondmilk and syrup portions; leave out the ice. Stir the syrups into the prepared espresso in a warmed 250 ml cup. Gently warm the 160 ml 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.
Adjust Sweetness Without Losing Track of the Recipe
Start with 15 ml syrup in total: 10 ml cookie butter and 5 ml French vanilla. That measured combination makes it easier to decide which flavor you want to change.
- Less sweet: halve both syrups to 5 ml cookie butter and 2.5 ml French vanilla. With the same coffee and almondmilk, the estimate becomes about 45 kcal and 5.9 g sugar.
- More vanilla: change the balance rather than adding syrup automatically. For example, 5 ml cookie butter and 10 ml French vanilla keeps the total syrup at 15 ml but shifts the flavor.
- Different milk: use a milk you enjoy, then use its own label for the 160 ml portion. Sweetened almondmilk adds sugar that the reference recipe does not include.
- No espresso machine: concentrated moka-pot coffee is an alternative base. It needs its own caffeine estimate; a similar volume does not prove equal strength.
From the named labels, an extra 5 ml 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. This is label arithmetic, not a claim that either syrup tastes equally sweet or equally strong.
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
This iced almondmilk serving is about 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 about 69.91 kcal and 11.83 g sugar. Halving both syrup portions gives about 44.91 kcal and 5.92 g sugar, with the coffee and milk unchanged.
Food labels use rounding, and physical product labels take precedence if formulas differ. These are public-record estimates, not laboratory measurements or the nutrition of a Starbucks serving. 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 it without almondmilk?
Can I make it decaf?
Editor's Take
Sources and Further Reading
5 references
External links open in a new tab
Ingredient labels
- MoninCookie Butter Syrup, US label100 kcal and 24 g sugar per 30 ml; beverage syrup ingredients and dairy-free description(opens in a new tab)
- MoninFrench Vanilla Syrup, US label100 kcal and 23 g sugar per 30 ml; current regular syrup formula(opens in a new tab)
- Blue DiamondRefrigerated Unsweetened Original Almondmilk25 kcal and 0 g sugar per 240 ml; almond ingredient and current product label(opens in a new tab)