Melt white chocolate chips slowly over low heat or use a double boiler to prevent seizing, ensuring a smooth, creamy syrup that blends seamlessly into your latte without graininess.

Use almond extract sparingly (¼ teaspoon per serving) as it's potent—too much overpowers the delicate sugar cookie flavor, so taste as you go and add gradually.

Choose barista-blend or oat-based dairy-free milk for superior frothing and creaminess; heat to 150-155°F and froth from the bottom of the pitcher for dense, velvety microfoam.

Mix melted white chocolate, sugar, extracts, and a splash of water into a concentrated syrup before adding hot coffee—this ensures even distribution and prevents settling at the bottom.

Pour the white chocolate syrup into your cup first, add hot coffee, then top with frothed milk—this creates beautiful layers and allows the flavors to meld gradually with each sip.