Homemade Sugar Cookie Syrup:Combine the sugar and water and bring to a boil. Reduce the heat to medium, and simmer for 5-7 minutes until the sugar has dissolved. Remove from the heat and stir in the vanilla and butter extracts.

To make an iced Sugar Cookie Almond Milk Latte: Add ice to a large glass and pour over brewed espresso. Stir in sugar cookie syrup. Tip: 3 tablespoons will give you the equivalent of a tall sugar cookie latte from Starbucks.

With a handheld frother or countertop frother, froth the cold almond milk for 45-60 seconds until thick and foamy.

Pour the foamy almond milk over the coffee and add more syrup to taste if desired. Garnish with holiday sprinkles.

To make a hot Sugar Cookie Latte: Brew espresso or ½ a cup of hot strong coffee into a mug. Stir in the sugar cookie syrup. 

In the microwave or on the stovetop, warm the almond milk until just steaming (140F), but not boiling. Froth for 45-60 seconds with a handheld or countertop frother until thick and foamy.

Pour the foamy milk over the hot espresso and enjoy.