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Iced Apple Crisp Oatmilk Macchiato Recipe

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4.2 from 78 reviews

This Iced Apple Crisp Oatmilk Macchiato is a delightful twist on the classic macchiato, featuring a spiced apple crisp syrup made from brown sugar, cinnamon, and apple juice, paired with smooth barista blend oat milk and a double shot of blonde espresso. Perfect for a cozy autumnal beverage enjoyed hot or iced.

  • Total Time: 20 minutes
  • Yield: 1 serving

Ingredients

Apple Crisp Syrup

  • ½ cup packed light or dark brown sugar
  • 2 cinnamon sticks (or 1 tsp packed ground cinnamon)
  • ⅓ cup apple juice or apple juice concentrate (from the frozen can)
  • Pinch of salt
  • ½ tsp pure vanilla extract

Beverage

  • 1 double shot blonde espresso (see notes for substitutions)
  • ½-1 cup barista blend oat milk (to taste)
  • Handful of ice cubes (or use oat milk ice cubes) for iced macchiato

Instructions

  1. Make the Syrup: In a small saucepan, whisk together the brown sugar, apple juice or concentrate, cinnamon sticks, and a pinch of salt.
  2. Simmer the Syrup: Bring the mixture to a simmer over medium heat. Once simmering, reduce to low heat and cook for 5-10 minutes, stirring occasionally to prevent burning. Avoid boiling. The syrup will start to thicken during this time.
  3. Finish the Syrup: Remove the saucepan from heat and stir in the vanilla extract. Allow the syrup to cool completely at room temperature; it will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to one week.
  4. Prepare the Glass: Drizzle 1-2 tablespoons of the cooled apple crisp syrup along the sides and bottom of your glass or mug to create flavor and visual appeal.
  5. For Hot Macchiato: Heat the oat milk in a microwave or with a milk steamer until warmed through. Pour 6-8 ounces (about two-thirds full) of the warm oat milk into the glass or mug.
  6. For Iced Macchiato: Add a handful of ice cubes or oat milk ice cubes to your glass to keep the drink chilled without diluting it.
  7. Add Espresso and Syrup: Whisk together one double shot of freshly brewed blonde espresso with 1-2 tablespoons of the apple crisp syrup. For a layered iced macchiato effect, slowly pour this mixture over one of the ice cubes rather than directly into the oat milk. Pour the espresso mixture over the oat milk in your glass.
  8. Finish and Serve: Top your macchiato with another drizzle of the apple crisp syrup for added sweetness and aroma. Enjoy immediately.

Notes

  • Use cinnamon sticks for a more aromatic syrup; ground cinnamon is fine as a substitute.
  • Blonde espresso can be substituted with a mild roast espresso shot.
  • Oat milk ice cubes prevent watering down the iced drink as they melt.
  • Syrup can be stored refrigerated for up to a week to make the drink quickly anytime.
  • Adjust oat milk quantity according to taste preferences for creaminess and strength.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://ellarecipe.com/iced-apple-crisp-oatmilk-macchiato-recipe/