During this festive time of year, add a bit of *magic* to your latte! Whip up a batch of honey-sweetened, homemade sugar cookie syrup to add a delightful splash to your espresso. Store the syrup in the fridge for up to one week and enjoy as a morning or afternoon treat.
Yield 1 Latte
Prep Time 5 Minutes
Total Time 5 Minutes
Directions
Yield 1 Latte
Prep Time 5 Minutes
Total Time 5 Minutes
Ingredients
Sugar Cookie Syrup
- ¼ cup water
- ¼ cup Nate’s 100% Pure Honey
- 2 Tbsp unsalted butter
- 1 Tbsp + 1 tsp vanilla extract
- ¼ tsp salt
Latte
- ¼ cup espresso, hot or chilled
- ½ cup milk of choice, steamed or chilled
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Directions
Sugar Cookie Syrup
In the microwave or in a saucepan over low heat, heat the water, honey, butter, vanilla extract and salt until the butter is melted and everything is slightly warmed through. Whisk together thoroughly.
Hot Latte
Add hot espresso and milk to your mug, then add the desired amount of Sugar Cookie Syrup and mix to combine. Adjust the syrup amount to taste, as needed for sweetness.
Iced Latte
Add chilled espresso, milk and the desired amount of Sugar Cookie Syrup to a glass with ice. Mix to combine. Adjust the syrup amount to taste, as needed for sweetness.
Save the rest of the syrup in the fridge for up to 1 week. Heat slightly and whisk before using.
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