For all of your sugar cookie latte and coffee needs.
Making your own Sugar Cookie Creamer and Sugar Cookie Cold Foam is unbelievably easy and so, so good.
Anyone else out there addicted to Starbucks Sugar Cookie Oat Latte? Anyone else have children addicted to said lattes and finding their Christmas spending budget dwindling as they regularly support this habit? Say no more…
I am here to help. I am going to show you exactly how to make your very own sugar cookie coffee creamer and sugar cookie cold foam that is, dare I say, even BETTER than the original? That’s right. I said it. It’s better.
Plus, it lives in your fridge and makes enough for several coffees so you can whip up your own in minutes without leaving the comfort of your own couch.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Sugar Cookie Creamer and Sugar Cookie Cold Foam
Ingredients
For the Sugar Cookie Creamer:
- 1 14- oz can sweetened condensed milk
- 1 cup milk
- 3/4 cup heavy cream
- 2 tsp white vanilla extract
- 1 tsp butter extract
- 1/2-1 tsp almond extract
For the Sugar Cookie Cold Foam
- 1/4 cup heavy cream
- 2-3 drops each:
- Vanilla extract
- Butter extract
- Almond extract
Instructions
Make the creamer:
- Add the sweetened condensed milk, milk, cream, vanilla, butter & almond extracts to a jar and shake very well until completely combined.
Make the Cold Foam:
- Add the cream and the extracts to a glass or a jar and mix with a brother until it becomes a thick foam.
To make a sugar cookie latte, brew some espresso or coffee. Serve it hot or pour it over ice. Top with your desired amount of the creamer and scoop the cold foam on the top. Top with sprinkles!
homemade Sugar Cookie Creamer and Sugar Cookie Cold Foam Recipe ingredients, tips, substitutions:
Sweetened Condensed Milk – I try not to consume the entire can before adding it, but this is a key ingredient to this creamer.
Heavy Cream – a little of this in the creamer as well as in the cold foam is what keeps things rich and luscious.
Milk – I use whole milk, but any milk will work.
Vanilla Extract – I use clear vanilla here because it has more of that cookie flavour. You can use regular vanilla too.
Almond Extract – I believe almond extract is mandatory in sugar cookies but I know some of you out there don’t like it. And you would be wrong. Sigh. Ok, leave it out if you reeeeeaaallly don’t like it.
Butter Extract – you can omit this if you can’t get your hands on it, but it does take the freshly baked cookie vibe up just a little extra.
Sugar Cookie Latte Recipe Variations:
Non-Dairy Version – use sweetened condensed coconut milk and then your favourite non-dairy milk and cream.
Peppermint Version – add in 1/4 tsp peppermint extract along with the other extracts.
Snickerdoodle Version – add 1/4 tsp cinnamon along with the extracts.
Sugar Cookie Creamer and Sugar Cookie Cold Foam Recipe, how to make it…
Let’s bring some holiday magic to your coffee with aaaaaallllllllll the sugar cookie vibes!
The sugar cookie creamer recipe makes enough for lots of drinks, so mix it up and store it in the fridge for anytime you need a sugar cookie latte hit. Start by grabbing a jar with a tight fitting lid. Pour in a regular sized can of sweetened condensed milk—it’s one of the key ingredients for that sweet, sugar-cookie flavour. Next, add your milk and cream (I use whole milk and heavy cream for a rich, dreamy texture) and the extracts. Pour in a splash of vanilla extract (I use clear vanilla), a teeny bit of almond extract, and a bit of butter extract for that “freshly baked cookie” feel. Seal the jar and shake it like it’s your job. Keep shaking until everything’s completely mixed.
Now make the cold foam… that delicious little cloud that makes the perfect topper! In a glass or jar, pour in some heavy cream and add a few drops of vanilla, almond and butter extracts. Grab one of those handheld frothers or a small whisk and mix and mix until you have thick, pillowy foam.
**Pro tip: keep an eye on the foam as you whisk or you might end up with whipped cream—which is awesome, but just not what we’re going for here… we want thick, but pourable cream.
Ready to put it all together in a latte? Brew up some espresso or strong coffee—however you like to make it.
For a hot latte: Pour your hot coffee into a mug, stir in as much of your sugar cookie creamer as your sweet tooth needs and give it a good stir. Top the coffee off with a dollop of that dreamy foam you just whipped up and a little dash of sprinkles.
For an iced latte: Fill a glass with ice, pour your brewed coffee or espresso over it, and add a generous splash of your creamer. Stir well and then pour on a thick topping of your cold foam high on top like a decadent dessert. Again, sprinkles are required.
looking for ideas for what to serve with this homemade Sugar Cookie Creamer and Sugar Cookie Cold Foam recipe? try these…
- Obviously there is no such thing as too many sprinkles this time of year so how can I not recommend my Sprinkles Sugar Cookies? They’re so good.
- My fudgy Chocolate 1/4 Sheet Cake would be another perfect thing to eat with your latte.
- Or if you’re starting your day with a sugar cookie coffee why not have these Strawberry White Chocolate Scones on the side? Or a yummy slice or two of Cottage Cheese Toast?
If you like this Homemade Sugar Cookie Creamer and Sugar Cookie Cold Foam Recipe let me know what you think in the comments below and please find and follow me on Social Media!
How long is the creamer good for?
It should be good in the fridge for 5-7 days, just make sure it doesn’t smell or look off towards the end of this timing. It doesn’t have preservatives, so it won’t last as long as commercial creamers. Hope you enjoy!