Iced Sugar Cookie Latte is a non-dairy, iced coffee drink made with homemade sugar cookie-flavored syrup, light roast espresso, and almond milk. You might also like my Pumpkin Spice Latte, another Starbucks copycat drink.
Iced Sugar Cookie Latte
This drink is a copycat of Starbuck’s Iced Sugar Cookie Almond Milk Latte. The drink is slightly sweet and just became available at Starbucks on November 4. But, there is no need to wait in long lines to get sipping on this refreshing caffeinated drink. The Starbucks employee who came up with this drink said she was inspired by spritz cookies, which also have a buttery and vanilla flavor, like the sugar cookie syrup added to the drink. (I would think it should be inspired by sugar cookies, but what do I know 
Snowed-In White Chocolate Hot Cocoa Cocktail
Snowed-in White Hot Chocolate Cocktail is an adult beverage made in a slow cooker with white chocolate, whipping cream, milk, vanilla, and RumChata. For another fun winter cocktail, try my Drunken Snowman Cocktail.
Snowed-In White Chocolate Hot Cocoa Cocktail
This alcoholic drink is perfect on those cold, snowy days. In fact, we are just starting to get quite a bit of snow and some frigid temperatures. We will be lucky to get above 0°F in the next couple of days! So, while your kids enjoy their hot chocolate, get out a slow cooker and make a batch of this adult version of white hot chocolate. And, be sure to have some whipped topping to add on top!
Cocktail Ingredients
This cocktail is made in a slow cooker, so it is super easy to throw together.
White Chocolate: A 12-ounce bag of white chocolate chips will give you the white chocolate flavor. If you are not a fan of white chocolate, try milk chocolate!
Heavy Whipping Cream: Heavy whipping cream is at least 30% fat (as opposed to half and half, which is only 10-18% fat). If you have some heavy cream leftover, use it to make some whipped cream hearts to add to the hot chocolate cocktail.
Milk: I prefer whole milk for a richer, creamier cocktail. However, you could use the milk of your choice.
RumChata Cream Liqueur: This cream-based liqueur is made with rum, cinnamon, and vanilla. Baileys is another creamy liqueur, but with chocolate flavor and Irish whiskey. However, Baileys does have a vanilla and cinnamon liqueur that you could use in this drink. If preferred, you could leave out the liqueur. If you leave it out try adding in 1 teaspoon of vanilla and 1 teaspoon of ground cinnamon.
Garnish: Don’t forget the whipped cream and crushed candy canes for some added flavor and pizazz.
How to Make a Snowed-In White Chocolate Hot Cocoa Cocktail
If you have a slow cooker, this cocktail is so easy to make! And, with the cooking time being done for you for about an hour to an hour and a half, it’s the perfect amount of time to get your shoveling, sledding, or other fun winter activities done! Then, it’s time to warm up with this snowed-in white chocolate cocktail.
To make this cocktail, first, add the white chocolate chips, heavy whipping cream, milk, and vanilla to a slow cooker. Cover and cook on low for about an hour, stirring occasionally, until the mixture is hot and the white chocolate chips have melted.
Once warm and ready to be served, add the RumChata to the drink. Top off each glass with some whipped topping and crushed candy canes. This drink will warm you up in no time!
Can I Make this Cocktail without a Slow Cooker?
Yes! Don’t skip on making this warm cocktail just because you don’t have a slow cooker or crockpot. To make this drink without a slow cooker, simply melt the white chocolate chips, heavy whipping cream, milk, and vanilla in a large saucepan over low heat.
Once the chocolate has melted and the ingredients are warm, add the RumChata and serve! And, don’t forget the whipped topping and peppermint candies! Cheers!
Looking for More Cocktail Recipes?
White Chocolate Martini
Classic White Russian
Naughty White Russian
Sugar Cookie Cocktail
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Ingredients
- 1½ cups (12 ounces, 252g) white chocolate chips
- 1 cup (238g) heavy whipping cream
- 6 cups (1.47kg) milk
- 1 teaspoon vanilla
- 1 cup RumChata cream liqueur
- whipped cream, for garnish
- crushed candy canes, for garnish
Instructions
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In the bowl of a slow cooker, add the white chocolate chips, whipping cream, milk, and vanilla.
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Cover and cook on low for 1 to 1½ hours, stirring occasionally, until hot and the white chocolate chips are melted.
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After cooking, (when ready to serve), add the RumChata.
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Serve warm, garnished with whipped cream and crushed candy canes.
Nutrition
Easy Fruit Dip
Easy Fruit Dip is a creamy and whipped dip made with cream cheese, marshmallow creme, cool whip, and lemon juice, perfect for dipping fresh fruit. Try my Booty Dip for another delicious dip!
Easy Fruit Dip
Dips are great options to serve as appetizers at your next holiday party or family gathering. And, when they are easy to make, like this one, it’s even better! Fruit dip is a cream cheese-based dip with added marshmallow creme, cool whip (whipped topping), and lemon juice that is whipped to a fluffy and flavorful dip perfect for fresh fruit.
Dip Ingredients
Cream Cheese: It is best to use room-temperature cream cheese. One trick to get the cold cream cheese to room temperature fast is to fill a metal dish with hot water and submerge the contents of the foil packet into the water. The cream cheese will be at room temperature in about 5-10 minutes. You can also take the block of cream cheese out of the package, cut it into small pieces, and let it come to room temperature.
Marshmallow Creme: Marshmallow creme is a spreadable and sticky marshmallow concoction. You may also see it as marshmallow Fluff in recipes, but marshmallow Fluff is actually a specific brand of marshmallow creme.
Cool Whip: Use a half-cup of store-bought cool whip, or make your own whipped topping to use in the dip.
Lemon Juice: The lemon juice adds a little depth to the flavor. You could add up to a tablespoon.
How to Make Fruit Dip
To make this easy fruit dip, just get out a bowl, an electric mixer, and the ingredients. Blend the dip ingredients until smooth and creamy with the mixer on medium speed. Store the dip in an airtight container in the refrigerator for up to a week.
What Fruits are Best For Dipping?
Any fruit that is in season works in this dip. Some of my favorites are:
- strawberries
- grapes
- oranges
- blueberries
- pineapple
- apple slices
- kiwi
Looking for More Dips?
Apple Toffee Dip
French Onion Dip
Sweet Peach and Pecan Dip
Dill Dip
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Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 jar (7 ounces) marshmallow creme
- ½ cup (30g) cool whip
- 1-2 teaspoons lemon juice
- fresh fruit, for dipping
Instructions
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In a medium bowl, combine the cream cheese, marshmallow creme, cool whip, and lemon juice. Blend with an electric mixer on medium until combined and smooth.
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Serve with fresh fruit.
Nutrition
Recipe inspired by Allrecipes.
S’mores Dip
S’mores Dip is a warm, ooey-gooey, chocolatey dip made with melted chocolate chips that are topped with marshmallows and toasted in the oven. Try my Booty Dip and Apple Toffee Dip for more delicious dips that pair well with graham crackers.
S’mores Dip
When you can’t build a campfire to make s’mores, this dip is the next best thing! You will still get the ooey-gooey chocolate with toasted marshmallows in every bite. Take a graham cracker and dip in to enjoy all the flavors of traditional s’mores.
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Dip Ingredients
With just a few simple ingredients and an oven-safe skillet, you can get this dip made and served!
Butter: Use salted butter in this recipe.
Chocolate: I chose to use semisweet chocolate chips because I like darker chocolate. However, you could use milk chocolate chips or a combination of both!
Marshmallows: In the recipe, I call for a 10-ounce bag of regular-sized marshmallows. You will not use all of the marshmallows in the bag, only about 16 of them, for this recipe. If you use a larger or smaller skillet, you will need to adjust the number of marshmallows used.
Graham Crackers: I love dipping graham crackers into the dip. But, try dipping apples, vanilla wafers, or ginger cookies into the dip for more delicious options.
How to Make S’mores Dip
This dip is super easy to make and it is addicting! It is perfect to share at parties or gatherings, or just hanging out with family. It is not great reheated, so make it when you are ready to enjoy it.
To make the dip, get out an oven-safe (like a cast iron) skillet. I used a 9-inch skillet, but you could use the size you have on hand. If you do use a different size the amounts of the ingredients may have to be adjusted. First, melt the butter in the skillet over medium-high heat.
Next, add the chocolate chips and salt, mixing until the chocolate has melted. Top the melted with the halves of marshmallows and place the skillet in the oven. Bake the dip for 5-7 minutes, or until the marshmallows are toasted. Serve immediately with graham crackers for dipping.
Can You Make S’mores Dip in the Microwave?
Absolutely! I recommend cutting the recipe in half.
Add 1 tablespoon butter and 1 1/2 cups chocolate chips into a bowl. Microwave for 30 seconds, stir well, and return to the microwave. Check it every 20 seconds and then remove it when the chips are *almost* melted. Stir again, the chips will continue to melt and it should be smooth. Add a layer of mini marshmallows to the top and put back into the microwave for about 10-15 seconds – keep an eye on them! The marshmallows will expand, and that is good! Remove from the microwave. You can either serve it like that or stir to create a swirl. Dip some graham crackers in and enjoy!
Looking for More Yummy Treats?
Frozen S’mores
Chocolate Marshmallow Cookies
Cornflake Marshmallow Cookies
Toasted Marshmallow Brownies
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Ingredients
- 2 tablespoons salted butter
- 3 cups (504g) semisweet chocolate chips
- ⅛ teaspoon kosher salt
- 1 bag (10 ounces) large marshmallows, you will use 16 marshmallows, cut in half
- graham crackers, broken into individual pieces for dipping
Instructions
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Preheat oven to 450°F.
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In a 9-inch oven-safe skillet over medium-high heat, melt butter. Add chocolate chips and salt and mix well until the chocolate is melted.
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Top with the marshmallow halves and bake 5-7 minutes, or until the marshmallows are slightly toasted.
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Serve immediately with graham crackers for dipping.
Nutrition
White Chocolate Blondies
White Chocolate Blondies are soft and chewy dessert bars that are made with white chocolate chips. I also have a Blondie recipe that uses butterscotch chips!
White Chocolate Blondies
Blondies are similar to brownies, but use vanilla in place of cocoa. They usually use brown sugar for added sweetness, but I stuck with granulated sugar in this recipe, but don’t worry…the bars will still definitely satisfy your sweet tooth! And, if you love white chocolate, you will really love these bars.
Blondies Ingredients
White Chocolate: An 11-ounce bag of white chocolate chips will give you the white chocolate flavor. Half of the chips are melted with the butter; the other half is folded in right before baking the bars.
Sugar: As I stated above, I stuck with granulated sugar (not brown sugar) in this blondies recipe.
Eggs: You will need a total of three eggs for this recipe. When adding the third egg, you will only use the yolk.
Cornstarch: The cornstarch helps the bars have a light and chewy texture.
How to Make White Chocolate Blondies
These blondies are simple to make, but they are so good, especially if you are a fan of white chocolate. To get started, first, get out a large, microwave-safe bowl. You will be mixing everything in this bowl, so make sure it is large enough for the blondie batter. Add the butter and half of the white chocolate chips (a little less than 3/4 of a cup of chips) to the bowl. Microwave in 20-second increments, stirring after each until the butter and white chocolate chips are melted and smooth. This takes about 2 minutes total.
Next, let the chocolate and butter cool for about five minutes before adding the sugar. When adding the sugar, mix it well. Then, add the eggs and egg yolk, one at a time, stirring after each addition, followed by the vanilla.
Meanwhile, in a medium bowl, whisk together the flour, cornstarch (the ingredient that helps the bars from getting too dry), baking powder, and salt. Stir the dry mixture into the butter and egg mixture until completely combined. If the batter is getting too thick, you can always use a hand mixer.
Finally, gently fold in the remaining white chocolate chips. Spread the batter into the 9×9-inch pan and bake for 35-40 minutes. If you are using a 9×13-inch pan, you will bake the bars for 25-30 minutes. Let them cool before cutting them. When you are ready to cut them and enjoy them, you may want to cut the blondies into smaller pieces because they are so sweet. But, that is totally up to you…no judgment here!
How to Store Blondies
Store baked blondies in an airtight container at room temperature for up to 5 days. You could also freeze the blondies. Let them cool completely before wrapping them in plastic wrap and storing them in a freezer-safe container. The bars will be fine in the freezer for up to 3 months. Be sure to label and date the packaging.
Looking for More Dessert Bar Recipes?
Chocolate Chip Caramel Bars
Pumpkin Spice White Chocolate Chip Caramel Bars
Ooey Gooey Butter Cake Bars
Cornflake Chocolate Marshmallow Bars
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Ingredients
- 1 cup (226g) unsalted butter
- 11 ounces white chocolate chips, divided
- 1¾ cups (350g) granulated sugar
- 2 large eggs + 1 egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 2½ cups (285g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Instructions
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Preheat the oven to 350°F and line a 9×9-inch baking dish with parchment paper (or lightly grease and flour the pan). (You could use a 9×13-inch pan for more servings, but the bars will be thinner.)
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In a large microwave-safe bowl, combine the butter and half of the white chocolate chips. Melt in 20 second intervals, stirring in between each time. Continue until the mixture is creamy with no lumps. (This takes about 2 minutes.)
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Allow the chocolate mixture to cool slightly (about 5 minutes).
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To the melted chocolate mixture, add sugar. Stir well.
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Add the eggs and the egg yolk, one at a time, stirring well after each addition.
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Stir in the vanilla extract.
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In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
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Gradually stir the flour mixture into the butter and egg mixture until completely combined. Fold in the remaining white chocolate chips.
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Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until the edges just begin to turn golden brown. (If you are using a 9×13-inch pan, bake for 25-30 minutes.)
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Allow to cool before cutting and serving.