Ingredients
Apple Brown Sugar Syrup:
- 1 cup Brown Sugar
- 1.5 cup Apple Juice
- 6 tablespoon Applesauce
- 2 teaspoon Cinnamon
- 2 teaspoon Vanilla Extract
Apple Crisp Macchiato:
- Double Shot of Espresso
- 12 to 16 ounces Oat Milk
- Apple Brown Sugar Syrup to preference
- Ice optional
Instructions
Apple Brown Sugar Syrup:
- Whisk together the brown sugar, apple juice, applesauce, cinnamon, and vanilla extract in a small pot.
- Bring to a simmer over medium heat, and cook for about 2-3 minutes or until the sugar is dissolved and the syrup has slightly thickened. Remove from heat and pour into a jar to cool.
Apple Crisp Macchiato:
- Add a spoonful of apple brown sugar syrup to the bottom of the glass or mug. The amount you use will depends on how sweet you enjoy your coffee.
- Iced: Add ice cubes in the glass with the syrup and pour in cold oat milk. Brew a double shot of espresso and pour over the top. Enjoy!
- Hot: Steam the oat milk and pour into a mug with the apple syrup. Brew a double shot of espresso and pour over the top. Enjoy!
Notes
Allow the syrup to cool completely at room temperature before transferring it to the fridge. This will prevent it from crystallizing. It can be immediately added to a hot drink but please allow it to cool to room temperature before adding it to iced drinks.
Ingredients
This apple crisp macchiato with oat milk is the perfect drink for fall! It’s packed with warming fall flavors and is just as good as the Starbucks version.
- Double Shot of Espresso: A macchiato is made up of espresso so you will need a double shot for this Starbucks copycat drink.
- Oat Milk: Creamy oat milk is a wonderful base for this recipe and it is authentic to Starbucks but you can use your favorite alternative milk instead- soy milk, almond milk, or cashew milk.
- Brown Sugar: I love the rich caramel flavor that brown sugar gives our apple crisp syrup- tastes like fall!
- Apple Juice: Instead of water, we are using apple juice which will give our syrup a stronger apple flavor.
- Applesauce: Again, to give us that apple flavor that is very important in order to replicate this drink.
- Cinnamon: A must! You can use cinnamon powder or simmer in 2 to 3 cinnamon sticks instead. I don’t mind the texture of the cinnamon powder, so that’s what I used. Alternatively, you can strain the final product through a mesh strainer.
- Vanilla Extract: Just a splash for added flavor.
Equipment
Espresso Machine: I use the Nespresso Vertuo and absolutely love it! It makes delicious, smooth shots and they have lots of different pods of espresso to choose from.
Milk Steamer or Milk Frother: I use a Nespresso Aeroccino– it’s wonderful to froth and steam plant milk. It steams and froths hot but will also froth cold!
Small Pot: You’ll need a small saucepan or pot to make the apple brown sugar syrup.
Glass or Mug: Depending on if you’re making this apple crisp drink hot or iced.
How to Make This Recipe
Apple Crisp Syrup:
Whisk together the brown sugar, apple juice, applesauce, cinnamon, and vanilla extract in a small pot.
Bring to a simmer over medium heat, and cook for about 2-3 minutes or until the sugar is dissolved and the syrup has slightly thickened. Remove from heat and pour into a jar to cool.
Keep in mind that the syrup continues to thicken after it cools. Because of the applesauce and cinnamon, this syrup does have a bit of texture.
It also happens to be slightly thicker than traditional simple syrup.
If desired, strain through a mesh strainer. I personally skip this step because the texture doesn’t bother me and doesn’t negatively impact the apple macchiato.
Apple Crisp Macchiato:
Add a spoonful of apple brown sugar syrup to the bottom of the glass or mug. The amount you use will depend on how sweet you enjoy your coffee.
If you’re making an iced macchiato, make sure you have cooled the syrup to room temperature because it will crystalize when added over ice if it’s too hot.
Iced Version: Make an iced apple crisp oatmilk macchiato by adding ice cubes to the glass with the syrup and pour in cold oat milk. Brew a double shot of espresso and pour over the top.
Hot Version: For the hot apple crisp macchiato, you’ll want to steam the oat milk and pour it into a mug with the apple syrup. Brew a double shot of espresso and pour over the top. Frothing the milk is optional.
Tips & Tricks
Starbucks uses a blonde espresso. I use the Double Espresso Dolce pod from Nespresso for this recipe but you can use your favorite espresso!
Allow the syrup to cool completely at room temperature before transferring it to the fridge. This will prevent it from crystallizing. It can be immediately added to a hot drink but please allow it to cool to room temperature before adding it to iced drinks.
The syrup will continue to thicken as it cools so keep an eye on it, don’t allow the mixture to boil, and remove as soon as it has slightly thickened and the sugar has dissolved. This syrup is made with applesauce and cinnamon so it is a little thicker than traditional simple syrup but it shouldn’t be as thick as caramel.
Storage
Store the syrup in an airtight container or jar in the fridge for up to 1 week.
Substitutions & Additions
Espresso: If you don’t have an espresso machine, you can use ¼ cup of strong brewed coffee. But please note that it will not taste like the Starbucks apple crisp oatmilk macchiato.
Brown Sugar: I love using light brown sugar for this recipe because it gives the syrup a nice rich, caramel flavor from the molasses but coconut sugar would work as well. If you don’t have brown sugar or coconut sugar but you have cane sugar and molasses, make your own brown sugar!
Can I make sugar-free apple spice syrup? I haven’t attempted to make this particular recipe sugar-free but I would recommend using Swerve’s Brown Sugar or Truvia’s Brown Sugar.
Apple Juice Concentrate: I used 100% pure apple juice. You can use any kind- I would just avoid the ones with added sugar.
Applesauce: I used store-bought unsweetened applesauce. I don’t recommend skipping this because it gives our syrup a lot of its apple flavor. You could skip the applesauce and simmer chopped apples in the syrup and then mash them. I would recommend straining the syrup if you go that route though or it’ll be chunky.
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