Sugar Cookie Milk
Equipment
- Hawthorne strainer optional
- cocktail shaker optional
- jigger
- bar spoon
- highball glass
Ingredients
- 2 oz Sugar Cookie Syrup if making from scratch, instructions are below; You will need 1 teaspoon vanilla, ½ butter extract, ¼ almond extract, 1 cup sugar, 1 cup water
- 4 oz Milk
- Ice
Instructions
Sugar Cookie Syrup
- Add 1 teaspoon vanilla, ½ butter extract, ¼ almond extract, 1 cup sugar and 1 cup water into a pot.
- Heat on medium; simmering for 10 minutes.
- Pour into a container and stick in the fridge to chill.
Sugar Cookie Milk
- Toss ice into a highball glass.
- Measure 2 oz of sugar cookie syrup with the jigger and pour into the glass.*see below if you want to measure in cups instead.
- Measure 4 oz of milk with the jigger and pour into the glass.Or, you can just top the glass off with milk.
- Use the bar spoon to stir it all together.
Notes
Alternative measurements
- ¼ cup of sugar cookie syrup
- ½ cup of milk
- Use any type of milk including dairy free.
- Make sure the sugar cookie syrup is well cooled before using it.
- You can also shake this one together in a shaker if you prefer.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.