Stir together the almond milk and sugar cookie syrup together in a small saucepan, and heat on medium-low until steaming (do not boil). Froth the milk with a milk frother if desired, and set aside.
Brew the espresso into a mug, then top with the sugar cookie milk (froth and all). Sprinkle with Christmas sprinkles if desired, then drink up!
Notes
*Regular almond milk does not froth, so if you want frothiness, use barista-style almond milk.