Ingredients

For the Cookie Syrup:

  • 1/2 cup (100g) brown sugar
  • 1/4 cup (60ml) water
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt

For the Latte:

  • 1 cup (240ml) oatmilk (barista blend recommended for frothing)
  • 1-2 shots (30-60ml) espresso or strong brewed coffee
  • 1-2 tbsp cookie syrup (adjust to taste)
  • 1/4 tsp vanilla extract (optional, for extra flavor)
  • Vegan whipped cream (optional, for topping)
  • Crushed vegan shortbread or oatmeal cookies (for garnish)
  • Ground cinnamon or cocoa powder (for dusting)

Equipment

  • Small saucepan
  • Whisk
  • Milk frother or steam wand (optional)
  • Espresso machine or coffee maker
  • Mug (12-16 oz capacity)

Instructions

Step 1: Make the Cookie Syrup

  1. In a small saucepan, combine brown sugar and water over medium heat.
  2. Stir until the sugar dissolves completely, about 2-3 minutes.
  3. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
  4. Remove from heat and stir in vanilla extract, cinnamon, nutmeg, and a pinch of salt.
  5. Let the syrup cool slightly. Store any extra in an airtight container in the fridge for up to 2 weeks.

Step 2: Prepare the Latte

  1. Brew 1-2 shots of espresso or 1/4 cup strong coffee using your preferred method.
  2. Heat the oatmilk in a small saucepan over medium heat or using a milk frother/steam wand until hot and frothy (do not boil).
  3. Add 1-2 tablespoons of the cookie syrup to a mug, adjusting to your preferred sweetness.
  4. Pour the espresso or coffee into the mug and stir to combine with the syrup.
  5. Add the optional 1/4 tsp vanilla extract to the steamed oatmilk for extra warmth, then pour the frothed oatmilk over the espresso mixture.

Step 3: Garnish and Serve

  1. Top with a dollop of vegan whipped cream, if desired.
  2. Sprinkle crushed vegan shortbread or oatmeal cookies over the top.
  3. Dust lightly with cinnamon or cocoa powder for a finishing touch.
  4. Serve immediately and enjoy warm.

Tips

  • For a stronger cookie flavor, add an extra 1/2 tbsp of syrup.
  • Use a barista-style oatmilk for the best froth and creaminess.
  • If you don’t have an espresso machine, use a stovetop moka pot or strong brewed coffee as a substitute.
  • The cookie syrup can be made ahead and stored for quick lattes throughout the week.

Nutritional Information (Approximate, per serving)

  • Calories: 150-200 (varies based on syrup and whipped cream usage)
  • Sugar: 15-20g (adjustable with syrup amount)
  • Fat: 5-7g (from oatmilk and optional whipped cream)

Enjoy your cozy Vegan Oatmilk Cookie Latte!