What does the Iced Apple Crisp Oatmilk Macchiato taste like?

This drink tastes like fall in a glass! The dominant flavors are sweet, spiced apple with warm cinnamon notes, balanced by the rich coffee and creamy oat milk. It's reminiscent of fresh-baked apple crisp with a lovely caramel undertone from the brown sugar syrup.

What is in the Apple Crisp Oatmilk Macchiato?

The main components are homemade apple brown sugar syrup, oat milk, blonde espresso (or strong coffee), and ice. The syrup is made from fresh apples, brown sugar, water, and cinnamon, resulting in the signature apple crisp flavor that makes this drink so special.

Can you do a macchiato with oat milk?

Absolutely! Oat milk works beautifully in macchiatos because it has a creamy texture that creates lovely layers and doesn't overpower the coffee flavor. It's naturally sweet and complements the apple flavors perfectly, plus it's a great dairy-free option.

Is the iced apple crisp oatmilk macchiato seasonal?

While fall flavors inspire this drink, there's no reason you can't enjoy it year-round! The apple brown sugar syrup stores well in the refrigerator, allowing you to make a batch and enjoy cozy fall flavors whenever you crave them.

Decadent Iced Apple Crisp Oatmilk Macchiato Recipe

Description

This easy homemade version delivers all the cozy fall flavors of apple crisp in a refreshing iced coffee drink. Rich apple brown sugar syrup pairs perfectly with creamy oat milk and smooth blonde espresso for the ultimate autumn treat.

Ingredients

Scale

For the Drink:
1½ oz apple brown sugar syrup, plus more for drizzle
¾ cup oat milk
Ice (generous amount)
2 oz brewed blonde espresso (or strong coffee), cooled
Ground cinnamon, for topping (optional)
Ground nutmeg, for topping (optional)
For the Apple Brown Sugar Syrup:
1 cup water
1 cup brown sugar (dark recommended for richer caramel flavor), packed
2 cups sliced apples (from 1–2 apples)
½ teaspoon ground cinnamon

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Instructions

Make the Apple Brown Sugar Syrup:
Combine ingredients in a saucepan. Put water, brown sugar, sliced apples, and cinnamon in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
Simmer until thickened. Once boiling, reduce heat to medium-low and let the mixture simmer for 15–20 minutes, stirring occasionally. The syrup should thicken noticeably, and the apples should become very soft and fragrant.
Strain the syrup. Pour the mixture through a fine-mesh strainer into a bowl, pressing down firmly on the cooked apples with a wooden spoon or spatula to extract as much flavorful juice as possible. (Don’t skip this step – it’s where all the concentrated apple flavor lives!)
Cool completely. Transfer the syrup to a mason jar or an airtight container and refrigerate for at least 1 hour before using. The syrup will continue to thicken as it cools, creating that perfect consistency for layering.
Assemble the Macchiato:
Start with syrup. Pour 1½ oz of the cooled apple brown sugar syrup into the bottom of your serving glass.
Add oat milk. Slowly pour the oat milk over the syrup, creating a beautiful layer. Add a generous amount of ice to the glass.
Top with espresso. Slowly pour the cooled blonde espresso over the ice, allowing it to create that signature macchiato look with distinct layers.
Garnish and serve. Drizzle additional syrup on top and sprinkle with ground cinnamon and nutmeg if desired. Stir gently before drinking to combine all the flavors.

Notes

When making the apple brown sugar syrup, it’s best to choose sweeter apple varieties such as Honeycrisp, Fuji, or Gala.
This recipe yields approximately 1¼ cups of syrup, which can be stored in the refrigerator for up to one month in an airtight container.
Please be aware that the preparation time listed above doesn’t include the time required for the syrup to chill.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Drink
Method: Layered macchiato
Cuisine: American

Nutrition

Serving Size: 1
Calories: 180
Sugar: 35g
Fat: 3g
Carbohydrates: 38g
Fiber: 1g
Protein: 2g