Iced Apple Crisp Oatmilk Shaken Espresso
The sweet flavors of apple brown sugar syrup, robust espresso, and creamy oat milk combine to make the ultimate fall drink: The Iced Apple Crisp Oatmilk Shaken Espresso. With this easy Starbucks copycat recipe, you can make the festive autumn espresso drink at home!
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Makes: 1 drink
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Ingredients
- 3 oz brewed espresso (or strongly brewed coffee), I like blonde roast espresso
- 2 oz apple brown sugar syrup (recipe below or store-bought)
- Ice
- 4 oz (½ cup) oat milk (or dairy or non-dairy alternative of your choice)
Apple Brown Sugar Syrup
- 1 cup water
- 1 cup packed brown sugar (I recommend dark for more caramel flavor, but you can also use light)
- 2 cups sliced apples (from 1-2 apples)
- ½ teaspoon ground cinnamon
Instructions
- Pour espresso and apple brown sugar syrup into a mason jar or cocktail shaker filled with ice. Shake vigorously for about 20 seconds until espresso is nice and frothy.
- Pour entire contents of shaker (ice included) into a glass. Top with oat milk.
Apple Brown Sugar Syrup
- Put water, sugar, sliced apples, and cinnamon in a medium saucepan and bring mixture to a boil.
- Once boiling, lower heat and let simmer for about 15-20 minutes, until mixture thickens and apples have softened.
- Strain mixture into a bowl, being sure to press down on the apples with a wooden spoon or spatula to extract as much juice as possible.
- Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.
Notes
- For the apple brown sugar syrup, I recommend using a sweet apple like Honeycrisp, Fuji, Gala, etc.
- You should get about 1 ¼ cups of simple syrup with this recipe and it should keep for about a month when stored in an airtight container in your fridge.
- Note that time estimate above does not factor in chilling of syrup.
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