Starbucks Sugar Cookie Syrup
If you love warm, cozy sugar-cookie flavors but want to keep things light and healthier, this sugar-free sugar cookie syrup will be your new favorite way to make homemade lattes! This recipe is quick, naturally sweetened with monk fruit, and ready in under 10 minutes. Perfect in coffee, lattes, tea, yogurt bowls, or drizzled over oatmeal, this simple syrup adds festive sweetness any time of year.
Ingredients
- 1 cup water
- 1 cup granulated sweetener (I use 1/2 cup monk fruit & 1/2 cup golden monk fruit.) *You can use all granulated monk fruit. You can also sub regular granulated sugar if you aren't worried about it being sugar-free!
- 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
- Combine the water, sugar, and maple syrup (if using) to a small saucepan and bring to a boil. Once boiling, let it simmer for 5 minutes, then remove from the heat.
- Stir in the extracts. You can taste the syrup and add more vanilla or almond extract as desired. Let the mixture cool completely. Pour into a glass jar or bottle and store in the fridge for up to two weeks.
Video
Notes
Monk Fruit Sweetener – Zero-calorie, sugar-free, and dissolves beautifully. You can also use regular granulated sugar or sweetener. I like to use a mix of the regular granulated monk fruit and golden brown sugar monk fruit, however you can use just regular granulated monk fruit!
*You don't have to use maple syrup, the syrup still tastes great without it. The maple just creates a little thicker of a syrup and a touch of maple flavor.