Sweet apple brown sugar syrup, frothy steamed oat milk, blonde roast coffee, and a sprinkle of cinnamon come together in this delicious, creamy sip. This homemade Apple Crisp Oatmilk Macchiato tastes just like Starbucks’ trendy fall drink, but without the high price tag.
This easy Apple Crisp Oatmilk Macchiato can be enjoyed hot or iced. It’s sweet, creamy, and tastes like fall in a glass!
Starbucks macchiatos are typically more milk than coffee, but you can adjust that ratio to your liking. You can also adjust the sweetness level.
Ingredients you need
Ingredient notes and substitutions
Apple cider ~ Apple cider has a complex flavor that’s bolder than apple juice. It can be easily found in most grocery stores during the fall season. If you can pick some up at a local apple orchard, even better!
If you can’t get your hands on apple cider, you can use apple juice, but know that it won’t be quite as flavorful as cider.
Don’t let your leftover apple cider go to waste – make a batch of my Apple Cider Donuts!
Brown sugar ~ Starbucks makes their Apple Crisp Oatmilk Macchiato with an Apple Brown Sugar Syrup, so that’s what we’re doing, too. You can use light brown sugar or dark brown sugar. You could even use coconut sugar, if you prefer.
Maple syrup ~ I love the flavors of maple syrup, apples, and cinnamon together. However, there isn’t any maple syrup in Starbucks’ version of this fall drink, so you can add extra brown sugar instead of maple syrup, if you like.
Milk ~ Obviously, an oat milk macchiato uses oat milk. It’s naturally creamy and sweet. It’s my preferred milk for this macchiato recipe, but if for some reason you can’t have oat milk, any creamy non-dairy milk will work. Try almond milk, soy milk, cashew milk or even light coconut milk. Unsweetened or vanilla flavored milks will work best.
You can heat the milk in the microwave or on the stovetop. You’ll need about 1 cup of milk in all. ¾ cup will be steamed and poured into the drink over the syrup. The other ¼ will be frothed and added on top of the steamed milk. This will create the layered look. You can also froth milk by adding it to a mason jar with a lid and shaking vigorously until it gets frothy.
Coffee ~ You’ll need a strongly brewed coffee or espresso to make this recipe. I use a blonde roast and choose the strongest brew setting on my Keurig. I do think a blonde roast works best with the flavors of apple and oat, but any strong coffee or espresso will work.
Have your coffee and eat it, too, by making a batch of my Coffee Granola!
Vanilla and salt ~ A hint of vanilla and a pinch of salt balances all the flavors. You won’t be able to pinpoint these ingredients in the final drink, but if you make it without them, you’ll notice a difference.
Cinnamon ~ A couple cinnamon sticks simmered with the apple cider and sugar creates the perfect amount of spice in this cozy drink. I don’t recommend using ground cinnamon as a replacement as it won’t fully dissolve and may taste gritty in the finished macchiato recipe.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
For the apple crisp brown sugar syrup
Add the apple cider, brown sugar, maple syrup, salt, and cinnamon sticks to a sauce pot over medium heat.
Bring to a boil, then decrease the heat to medium-low and simmer for 15 to 20 minutes until the mixture has reduced and thickened a bit.
Take off the heat, whisk in the vanilla, and set aside.
For the apple crisp macchiato
To create the layered affect of a macchiato, add the ingredients in this order…
- Apple brown sugar syrup
- Steamed oat milk
- Frothed oat milk
- Strong brewed coffee (or espresso)
To garnish, optional: drizzle extra sugar syrup (or vegan caramel) over the top along with a sprinkle of ground cinnamon.
The apple brown sugar syrup will last up to 2 weeks in an air-tight mason jar in the fridge.
Pro tips and tricks
~ Use apple cider, not apple juice, in the brown sugar syrup for a bolder apple flavor.
~ Simmer the syrup for 15 to 20 minutes until it reduces and thickens up a bit.
~ Use more or less syrup based on your preference for sweetness.
~ Add the syrup, steamed milk, frothed milk, and then coffee – in that order – for a pretty layered look.
~ You can easily scale up this macchiato recipe to make more than one serving.
~ The apple brown sugar syrup makes about 8 to 10 servings. Store leftovers in an air-tight mason jar in the fridge for up to 2 weeks.
Yes, in Starbucks version and in this homemade version, coffee is an ingredient. However, if you want to make this caffeine-free, you can leave out the coffee to make an apple crisp steamer instead.
This dairy-free apple crisp macchiato features an apple brown sugar syrup made from apple cider, brown sugar, maple syrup, cinnamon sticks and vanilla. The apple brown sugar syrup is layered with steamed oat milk, frothed oat milk, and blonde roast coffee for a creamy, fall-inspired coffee drink.
The apple crisp oatmilk macchiato is so tasty hot or iced. You can make it either way. For an iced macchiato, pour the apple brown sugar syrup in the glass first, top with ice cubes, then layer non-dairy milk, frothed milk, and cooled espresso or cold brew coffee as directed.
More vegan drink recipes
- Pumpkin Spiced Iced Coffee
- Harvest Oat Pumpkin Latte
- Homemade Iced Caramel Macchiato
- Dairy Free Pumpkin Spice Creamer
- Spiked Vegan Hot Cocoa
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Apple Crisp Oatmilk Macchiato
For the Apple Brown Sugar Syrup (about 1 ¼ cups)
- 1 ½ cups apple cider
- ¾ cup brown sugar
- ½ cup pure maple syrup
- 2 cinnamon sticks
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
For the Apple Crisp Macchiato
- 3 tablespoons Apple Brown Sugar Syrup about 1.5 ounces
- ¾ cup steamed oat milk
- 2-3 tablespoons frothed oat milk optional
- ⅓ cup strong brewed blonde coffee or 2 shots blonde espresso
- pinch ground cinnamon for garnish, optional
For the Apple Brown Sugar Syrup
- Add the apple cider, brown sugar, maple syrup, cinnamon sticks, and salt to a small sauce pot over medium heat. Bring to a boil, then decrease the heat to medium-low and simmer for 15 to 20 minutes until the mixture is reduced and thickened.
- Take off the heat, whisk in the vanilla, and set aside.
For the Apple Crisp Macchiato
- Add 2 to 3 tablespoons of Apple Brown Sugar Syrup to a 12-ounce coffee cup or glass.
- Pour the steamed milk into the glass over the syrup.
- Pour the frothed milk, if using, on top of the steamed milk.
- Pour the coffee on top of the milk.
- Drizzle with extra Apple Brown Sugar Syrup and a sprinkle of ground cinnamon for garnish, if desired.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jamie Sass says
So yummy! I love the detailed explanation and all the thought that went into this! I made this the other day and I love that you can keep the syrup in the fridge and continue making it. I did substitute brown sugar with coconut sugar. Thanks again so much!
Jenn Sebestyen says
Oh yay! I’m so happy you love it! Thank you for your comment and feedback!