Sugar Cookie Sauce

This sweet, thick, creamy, plant based sauce will become a staple in your household around the holidays. A classic Christmas flavour, you can use this delicious syrup in coffees, teas, hot chocolates, and cocktails, and enjoy it spooned over desserts as well.

---

Sugar Cookie Sauce

Prep Time: 1 day Cook Time: 10 minutes Yield: 8-12 servings

INGREDIENTS

For the Sugar Cookie Sauce

• 1 cup water

• 1/2 cup white sugar

• 1/3 cup brown sugar

• 1 tsp vanilla extract

• 1 tsp butter flavoured olive oil

• 1/4 - 1/2 tsp almond extract (adjust according to your taste)

• 1/4 tsp flakey sea salt

• 1/2 cup coconut condensed milk

To Make an Iced Sugar Cookie Latte with Sugar Cookie Cold Foam

• 2-4 tbs sugar cookie sauce

• A double shot espresso

• 1/2 to 3/4 cup milk of choice, plus an additional 1 tbs for the cold foam

• Ice

• 2 tbs heavy cream or dairy free creamer of choice

• Red and white sprinkles

DIRECTIONS

1. To a small saucepan, add the water and sugars. Bring up to a rapid simmer on medium, and simmer for 3-5 mins till the sugar is dissolved.

2. Turn heat to low and add in the vanilla extract, butter flavoured oil, almond extract, salt and condensed milk. Stir well and turn the heat back to medium. Simmer 5 mins, stirring the whole time, then remove from heat.

3. Transfer sauce into a mason jar/airtight container. Let cool slightly then put in the fridge to cool overnight. The sauce will thicken overnight.

4. To make an Iced Sugar Cookie Latte, add 2-3 tbs of sauce into your drinking glass. Pour your hot brewed espresso overtop and stir, then add enough ice to fill the glass 3/4 full. Pour milk of choice over top, leaving some room for the cold foam.

5. Add another 1 tbs of sugar cookie sauce, 1 tbs milk, and cream/non dairy cream to tall container. Use a milk frother to froth until the mixture has the consistency of melted ice cream, and pour over top the latte. Top with sprinkles and enjoy.

NOTES

• The sauce can be kept in a mason jar in the fridge for up to 10 days.