Apple Crisp Oatmilk Macchiato

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.

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 – bake up this easy Vegan Apple Cake or 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.

Storage

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.

FAQs

More vegan drink recipes

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• Homemade Iced Caramel Macchiato
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• Spiked Vegan Hot Cocoa