Sugar Cookie Latte

 Enjoy the taste of a freshly baked sugar cookie in a refreshing iced latte!

This easy-to-make recipe combines the rich, creamy flavor of our Madagascar Bourbon Vanilla Bean Syrup with a hint of almond sweetness, from our Premium Almond Orgeat Syrup creating the perfect cozy-yet-refreshing drink. Top it off with festive red and green sprinkles, and you've got yourself a holiday treat that’s ready to sip!

Ingredients:

For the Latte:

• 1 pump of Amoretti® Premium Madagascar Bourbon Vanilla Bean Syrup
• 1/2 pump of Amoretti® Premium Almond Orgeat Syrup
• 2 shots of espresso
• 6-8 oz almond milk
• Ice

For the Cold Foam:

• 4 oz heavy cream, cold
• 1 pump of Amoretti® Premium Madagascar Bourbon Vanilla Bean Syrup
• Red & green sprinkles, to decorate

Directions:

For the Latte:

1. Brew two shots of espresso. If you don’t have an espresso machine, you can also use strong brewed coffee.
2. Add one pump of our Madagascar Bourbon Vanilla Bean Syrup and half a pump of our Almond Orgeat Syrup directly to your espresso. Stir well to ensure the syrups dissolve and blend smoothly with the coffee.
3. In a tall glass, add a handful of ice. Pour the espresso mixture over the ice, and then top it with almond milk. Stir gently to combine. Feel free to adjust the amount of almond milk to suit your preferred creaminess. Leave 1-2 inches of room from the top of the glass.

For the Cold Foam:

1. In a small glass or liquid measuring pitcher, add 4 oz of cold, heavy cream and one pump of our Madagascar Bourbon Vanilla Bean Syrup. Froth until thick.Should resemble a loosely whipped, whip cream.
2. Pour the foam on top of the coffee.
3. For a festive touch, sprinkle red and green sprinkles on top.
4. Devour.

For a Hot Sugar Cookie Latte:
To make this latte hot, simply skip the ice. Steam your almond milk until it’s warm and frothy, then pour it over the espresso and syrups. Top with a pinch of sprinkles if desired, and enjoy a cozy, warm version that’s just as delicious!