Iced Apple Crisp Oatmilk Macchiato
Fall is in the air, but iced coffee is still on the menu! This Starbucks copycat Iced Apple Crisp Oatmilk Macchiato combines apple brown sugar syrup with blonde espresso and oat milk for a deliciously festive iced drink that tastes just like a fresh baked slice of apple crisp.
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Makes: 1 grande drink
Ingredients
- 1 ½ oz apple brown sugar syrup, plus more for drizzle (recipe below or store-bought)
- ¾ cup oat milk
- Ice
- 2 oz brewed blonde espresso (or strong coffee), cooled
- Ground cinnamon, for topping if desired
- Ground nutmeg, for topping if desired
Apple Brown Sugar Syrup
- 1 cup water
- 1 cup brown sugar (I recommend dark for more caramel flavor, but you can use light too ), packed
- 2 cups sliced apples (from 1-2 apples)
- ½ tsp ground cinnamon
Instructions
- Put apple brown sugar syrup into the bottom of a cup.
- Pour oat milk over the top of the syrup. Add a generous amount of ice to cup
- Slowly pour espresso over the top of the ice.
- Drizzle top with additional syrup and cinnamon and nutmeg, if desired.
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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