Iced Sugar Cookie Almond Milk Latte
We’ve got news! Your seasonal Starbucks drinks...just got SuperDuped.
1 Servings
25 Minutes
SuperDupe! benefit
A healthy + functional spin on your holiday favorite. Creamy, delicious & giving all the seasonal feels.
INGREDIENTS
Almond Sugar Cookie Syrup1 c water
1/2 c coconut sugar (or brown sugar)
1 tsp vanilla
1 tsp almond extract
1 tsp butter
Iced Almond Sugar Cookie Latte
3 tbsp Coffee SuperLatte
4 oz warm water
4 oz cold water
Almond Sugar Cookie Syrup (to taste, we used about 1 tbsp)
Lots of ice
Whipped Topping
1/3 c Coconut cream
2 tbsp almond milk
2 oz Almond Sugar Cookie Syrup
INSTRUCTIONS
Almond Sugar Cookie Syrup
Step 1: On the stove, combine the ingredients for the Almond Sugar Cookie Syrup. Bring to a boil. Then reduce heat to low and simmer for 10-20 minutes. Stir occasionally. You’ll want the syrup to thoroughly combine and reduce down to be thick and sticky.
Step 2: Set aside to cool.
Iced Almond Sugar Cookie Latte
Step 1: First, make your Whipped Topping. Combine the coconut cream, almond milk, & Sugar Cookie Syrup. Whisk to combine and aerate. Once it’s a velvety, airy texture—set aside.
Step 2: In a big glass, combine the warm water, Coffee SuperLatte, and Almond Sugar Cookie Syrup. Froth until micro foam forms.
Step 3: Top off with cold water and ice.
Step 4: Finally, add a dollop of your Whipped Topping. Don’t forget the sprinkles!
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