I love sugar cookie lattes around Christmas time. Just add some sprinkles on top of your latte and it’s perfection! Lately I’ve been mixing this sugar cookie syrup with my raspberry syrup, and it reminds me of my Sweet Heart candle.

Ingredients:

• 1/2 cup of water
• 1/2 cup sugar
• 1/2 teaspoon butter extract
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla bean paste

Directions:

• add water and sugar in a pot on low/med heat for 10-15 minutes
• remove from heat and add extracts & vanilla paste
• cool and store in the fridge for up to 2 weeks

This one took a while to strain but it's worth it! I love making lattes with this and adding white chocolate or my sugar cookie syrup!

Ingredients:

• 1 cup sugar
• 1 cup water
• 2 cups raspberries

Directions:

• add ingredients to a pot and simmer on low/medium heat for 15-20 minutes, squishing berries as they soften
• strain (or quick-blend, then strain)
• cool and store in fridge for up to 2 weeks