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Sugar Cookie Latte

Imagine wrapping your hands around a warm mug filled with a creamy, sweet blend that tastes just like your favorite sugar cookies. This sugar cookie latte combines rich espresso with a splash of vanilla and a hint of buttery sweetness, making it perfect for cozy mornings or afternoon pick-me-ups.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Beverage
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup of brewed espresso or strong coffee
  • 1 cup of milk any kind you prefer
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • Whipped cream for topping
  • Sprinkles for garnish optional

Equipment

  • Espresso machine or strong coffee maker
  • Milk frother or whisk
  • Measuring cups and spoons
  • Two mugs
  • Small saucepan

Method
 

  1. Step 1: Brew the Espresso - Using an espresso machine or strong coffee maker, brew 1 cup of espresso or strong coffee (about 2 minutes).
  2. Step 2: Heat the Milk - In a small saucepan, gently heat 1 cup of milk over medium heat until steaming but not boiling (about 3 minutes).
  3. Step 3: Froth the Milk - Use a milk frother or whisk to froth the heated milk until light and airy (about 1 minute).
  4. Step 4: Mix the Flavorings - In a large mug, combine 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract; stir until the sugar dissolves.
  5. Step 5: Combine Espresso and Flavorings - Pour the brewed espresso into the mug with the flavorings and stir well.
  6. Step 6: Add the Frothed Milk - Slowly pour the frothed milk over the espresso mixture to create a layered effect.
  7. Step 7: Top with Whipped Cream - Add a generous dollop of whipped cream on top of the latte.
  8. Step 8: Garnish and Serve - Sprinkle the whipped cream with sprinkles for garnish (optional) and serve immediately.

Notes

Always froth your milk slowly to maintain airiness and achieve the perfect creamy texture.