Iced Sugar Cookie Latte (Starbucks Copycat)

In a small saucepan, combine water and sugar. Heat over medium heat, stirring until sugar dissolves. Remove from heat, stir in vanilla and almond extracts. Let cool. Store in a sealed jar in the fridge for up to 2 weeks. 2. Brew espresso (or strong coffee) and pour it into a tall glass. 3. Add 2-3 Tablespoons sugar cookie syrup and stir to combine. 4. Fill the glass with ice, then pour in almond milk. Stir again. 5. Top with whipped cream and festive sprinkles, if desired.