Copycat Starbucks Iced Sugar Cookie Breve Recipe

The Starbucks Iced Sugar Cookie Breve is a creamy holiday coffee made with espresso, sugar cookie syrup, ice, and half-and-half instead of milk.
In simple terms, it tastes like a liquid sugar cookie, rich, smooth, and dessert-like.

The first time I tried it, I remember thinking, Wow… this is basically Christmas in a cup. I’m a big fan of sweeter iced drinks, and this one instantly felt more indulgent than a regular latte. If you’ve ever wondered what makes it different, how to make it at home, or whether it’s worth the calories, you’re in the right place.

How to Make a Starbucks Iced Sugar Cookie Breve at Home

A Starbucks iced sugar cookie breve is easy to recreate with espresso, sugar cookie syrup, half-and-half, and ice.
The key is using a sugar cookie-flavored syrup and replacing milk with half-and-half.

I’ve made this more times than I can count, especially when Starbucks stops offering it after the holidays (which still hurts a little).

What Is Breve at Starbucks?

A breve at Starbucks means the drink is made with half-and-half instead of milk.
A breve iced coffee is creamier, thicker, and higher in calories than a latte.

Half-and-half is basically milk plus cream. That’s why breves taste richer and smoother. I love it, but yeah… It’s not exactly “light.”

Ingredients You’ll Need

• 2 shots of espresso (or very strong coffee)
• 2–3 tablespoons sugar cookie syrup
• ¾ cup half-and-half
• Ice
• Optional: holiday sprinkles or whipped cream

Step-by-Step Recipe

To make a Starbucks iced sugar cookie breve, pour espresso over ice, add sugar cookie syrup, then top with half-and-half.
Stir well and enjoy immediately.

1. Fill a tall glass with ice.
2. Pour in hot espresso (it cools fast over ice).
3. Add sugar cookie coffee syrup and stir.
4. Top with half-and-half.
5. Add sprinkles if you’re feeling festive.

Done. Five minutes. No barista apron required.

Sugar Cookie Syrup Recipe (Starbucks-Style)

Sugar cookie syrup is a sweet vanilla-almond flavored syrup used in sugar cookie lattes and breves.
You can make it at home with sugar, water, vanilla, and almond extract.

Here’s the version I use when I’m out of store-bought syrup:

• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract

Simmer sugar and water until dissolved, remove from heat, then stir in extracts. Let it cool. That’s it. Smells amazing, by the way.

Starbucks Iced Sugar Cookie Breve vs Latte

The iced sugar cookie latte uses milk, while the breve uses half-and-half.
Breves are creamier and higher in calories than lattes.

In my experience, the sugar cookie latte is sweeter and lighter. The iced sugar cookie breve feels more like a dessert. If I’m having one with breakfast, I pick the latte. Is it an afternoon treat? Brief all the way.

Calories & Nutrition (Starbucks Version)

A grande Starbucks iced sugar cookie breve has about 380 calories.
Most of those calories come from the half-and-half and sugar cookie syrup.

Here’s a quick comparison:

• Iced Sugar Cookie Breve (Grande): ~380 calories
• Iced Sugar Cookie Latte (Grande): ~210–260 calories

If calories matter to you, swapping milk for half-and-half makes a big difference.

Frequently Asked Questions

What is a breve iced coffee?
A breve iced coffee is any iced coffee made with half-and-half instead of milk.
It’s thicker, creamier, and more filling.

Is sugar cookie syrup Starbucks seasonal?
Yes, Starbucks sugar cookie syrup is usually only available during the holiday season.
That’s why homemade sugar cookie syrup is a lifesaver.

Can I make it dairy-free?
You can’t make a true breve dairy-free, but you can use oat or almond creamer instead.
It won’t be identical, but it’s still really good.

Final Thoughts

The Starbucks iced sugar cookie breve is a rich, creamy twist on the classic sugar cookie latte.
It’s perfect if you love sweet, dessert-style iced coffee.

Personally? I don’t drink it every day. But when I want something cozy, nostalgic, and just a little over-the-top, this is my go-to. Make it at home once, and you’ll see what I mean.