Ingredients
Scale
- 2 shots of blonde espresso (or 1/2 cup strong brewed coffee)
- 1 cup unsweetened almond milk
- 1 tablespoon granulated sugar (or cane sugar)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon red and green festive sprinkles
- Optional: Whipped cream for topping
Instructions
- In a small saucepan over medium heat, combine the sugar, vanilla extract, and almond extract with a splash of water. Stir the mixture constantly until the sugar completely dissolves. This creates a quick homemade sugar cookie syrup that mimics the buttery, nutty flavor profile of the Starbucks original. Remove from heat once the liquid is clear and slightly thickened.
- Brew two shots of blonde espresso. If you do not have an espresso machine, brew a very strong half-cup of your favorite light-roast coffee. Blonde roast is preferred for this recipe because it is smoother and has a lighter body, which allows the delicate cookie flavors to shine through without being overpowered by bitter coffee notes.
- Pour the almond milk into a milk frother or a small pot. Heat the milk until it is steaming but not boiling (about 150°F). Froth the milk until it has a light, airy foam on top. If you do not have a frother, you can shake the milk vigorously in a mason jar before heating it in the microwave.
- Pour the sugar cookie syrup into the bottom of your mug. Add the hot espresso or coffee and stir well to combine. Gently pour the frothed almond milk over the coffee. Top the drink with a dollop of whipped cream if desired, and immediately add the red and green sprinkles. The sprinkles will slightly melt into the foam, adding that iconic holiday look.
- Cook Time: 10 minutes