Sugar Cookie Latte Syrup
This homemade coffee sweetener pairs warm vanilla with a subtle almond accent. Simmer water and granulated sweetener for 5 minutes, then stir in the extracts off the heat for a pourable latte syrup.
Equipment
- Small saucepan
- glass jar or bottle
Ingredients
- 1 cup water
- 1 cup granulated sweetener I use 1/2 cup monk fruit & 1/2 cup golden monk fruit.
- 2 tbsp pure maple syrup optional, but great if you want a thicker syrup
- 2 - 2 1/2 tsp vanilla extract
- 1/4-/12 tsp almond extract Add as little or as much as you'd like. 1/4 is best if you don't want a strong almond flavor.
Instructions
- Heat the water, granulated sweetener, and optional maple syrup together in a small saucepan until boiling, then maintain a gentle simmer for 5 minutes before taking the pan off the burner. The sweetener should dissolve as the mixture loses its cloudy appearance, although golden sweetener or maple syrup may leave an amber color.
- With the pan off the heat, mix in the vanilla and almond extracts, adjust the flavor if desired, and allow the syrup to cool completely before transferring it to a clean glass jar or bottle for refrigeration. The finished syrup should smell distinctly of vanilla with an almond accent and remain fluid enough to pour.
Notes
Ingredient tip: Stir in the vanilla and almond extracts only after taking the pan off the heat to retain their aroma, and measure almond extract into a spoon away from the pot to avoid accidental splashes.
Texture tip: Wait until the mixture cools completely before judging its consistency, as hot syrup looks thinner and different sweeteners produce different body.
Serving tip: For one latte, combine 1 to 2 tablespoons of syrup with 2 espresso shots and 4 to 6 ounces of almond or oat milk.
Storage: Let the syrup cool completely before sealing it in a clean glass jar or bottle and keeping it refrigerated.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.