Apple Crisp Macchiato, Starbucks style! Make this delicious coffee shop-level fall drink hot or iced. It's creamy, cozy, and warmly spiced, with rich, caramel apple-type vibes!
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3 words. Apple Crisp Macchiato! This fall-inspired Starbucks copycat makes a great alternative to the usual fall Pumpkin Spice Latte or Vegan Hot Chocolate, and is absolutely delicious. It tastes satisfyingly creamy, sweet, and frothy, with rich, cinnamon, caramel apple-type vibes.
Starbucks-style Apple Crisp Macchiato is more of a latte than a true macchiato, and you can make this version hot or iced. The minimal effort involved and the dollars you save are worth it. More than worth it!
Mel x
Ingredients
For the Apple Brown Sugar Syrup and drizzle you will need:
Good quality apple juice is a must. Unfiltered, natural apple juice will give the best flavor. Make sure it's pure apple juice with nothing else added. In America, apple cider would be a good choice (for the rest of the world it's not alcoholic like it sounds!).
Once you've got your syrup and optional spiced apple drizzle ready, here is what you need to make the Starbucks Apple Crisp Macchiato:
And a few ingredients notes:
- Espresso - Starbucks uses blonde espresso. I use regular espresso. If you don't have an espresso maker, simply brew some double-strength coffee instead. I give exact amounts in the recipe.
- Dairy-free milk - Starbucks uses creamy oat milk in their Apple Crisp Oat Macchiato. It is a great choice because it's so creamy but you can use any other plant milk such as almond milk, soy milk or cashew milk. Use store-bought oat milk and not homemade oat milk for the hot version of this coffee drink because homemade oat milk does not heat well. It's fine for the iced version though.
Let's Make An Apple Crisp Macchiato!
The first step is to make the Apple Brown Sugar Syrup. It takes 10 minutes and makes plenty so you can treat yourself to a coffee shop-level delicious drink at home whenever the fancy takes you!
An optional step involves reducing a little of the syrup down for a few minutes more to make a thicker "apple crisp drizzle".
Once that's done, it's time to make your Apple Crisp Macchiato:
- Steam or heat milk in a pan or microwave. To get the visible layers in this drink, and to have something to drizzle the apple crisp drizzle on, you need to foam your milk. If you don't have an espresso machine with a steamer, use a hand-held battery powered foamer or a French press to produce foam (details below).
- Brew a shot or a double shot of espresso or strong coffee
- Add some apple brown sugar syrup to a mug
- Top with hot foamy milk
- Pour over the espresso (it's important to add the espresso after the foamy milk for a visible layer (like in my photos).
- Drizzle with apple crisp drizzle (optional) and sip away!
How To Froth With A French Press:
If you've got a milk frother use that, but if you don't you can use a French press. Warm the milk in a pan or microwave, then pour it into a French press. Pump the strainer up and down repeatedly and fast until the milk gets nice and frothy. It happens pretty quickly.
How To Make It Iced
- Make the apple brown sugar syrup.
- Fill a glass with ice and add some of the syrup and a shot or 2 of espresso or strong coffee.
- Top up with cold milk.
- Optional - Add some dairy-free cream or plant milk foam, and a drizzle of apple crisp drizzle.
More Starbucks Copycat Recipes?
Recipe
Apple Crisp Macchiato
Author:Ingredients
For the Apple Brown Sugar Syrup & drizzle (makes about 1½ cups)
- 2 cups (400 grams) brown sugar
- 2 cups (480 ml) good quality apple juice , (use apple cider in the US)
- 2 teaspoons ground cinnamon , or apple pie spice
- ½ teaspoon fine sea salt
For the Apple Crisp Macchiato
- 2 tablespoons apple brown sugar syrup , use more or less to taste
- 2 shots (2 fl oz / 60 ml) espresso , or double strength coffee
- About 12 oz (355 ml) dairy-free milk , or enough to almost fill your mug (I like to use oat milk)
- optional apple crisp drizzle
RECOMMENDED EQUIPMENT
INSTRUCTIONS
For the syrup
- First, make the syrup. Add the brown sugar, apple juice, cinnamon, and salt to a small pan. Bring to a boil and simmer, stirring or swirling occasionally, for 10 minutes. Remove from the heat and carefully pour into a small jar. Use right away or store in the fridge until needed.
For the optional apple crisp drizzle
- Leave about ½ cup (120ml) of the apple brown sugar syrup in the pan after decanting the rest. Simmer for another 5 minutes so it reduces down and thickens further. Don't let it simmer any longer than 5 minutes. Store in a separate container in the fridge. It will be extremely hot so be careful and use a heat proof jar/container.
For the macchiato
- Spoon 2 tablespoons of apple brown sugar syrup into a cup or mug.
- Heat the milk and froth it. If you have an espresso machine with a steamer use that. If not heat in a pan or in a microwave then froth it really well with a handheld frother or pour into a French press and pump the strainer up and down repeatedly until really frothy.Froth is essential if you want the visible layers in your drink like mine. If you aren't bothered about having the fancy layers and don't want to drizzle the optional syrup over the top of your drink then you don't need the froth.
- Pull 2 shots of espresso or brew some double-strength coffee. Don't pour it into the mug yet.
- Pour the hot milk over the apple syrup, then spoon over the froth, leaving just enough room in the mug for the espresso.
- Gently pour the espresso in a thin stream onto the foamy milk, in one single spot so you don't disturb the foam too much. The coffee will form a visible layer at the top.
- Drizzle generously with apple crisp drizzle then enjoy!
Make it iced
- Add the apple brown sugar syrup to a glass then add the apple brown sugar syrup. Stir to dissolve the syrup in the coffee. Fill up the glass with ice then top up with cold milk. Or to make it frothy, fill a jar with ice then add the espresso and apple syrup. Put the lid on and shake until really foamy. Pour into your glass, adding more ice if necessary, then top up with cold milk.
NOTES
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