Iced Apple Crisp Oat Milk Macchiato
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Dairy-Free, Gluten-Free
Ingredients
Scale
- 2 shots of espresso (or 1/2 cup extra-strong brewed coffee)
- 1 cup creamy oat milk
- 1/4 cup apple juice or apple cider
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup ice cubes
- Optional: Caramel drizzle for garnish
Instructions
- In a small saucepan over medium heat, combine the apple juice, brown sugar, cinnamon, and nutmeg. Stir the mixture constantly until the sugar has completely dissolved. Allow it to simmer gently for about 5 to 7 minutes until it thickens slightly into a syrup consistency. Remove from heat and let it cool before using.
- While the syrup is cooling, brew two fresh shots of espresso using your preferred method. If you do not have an espresso machine, you can brew 1/2 cup of very strong coffee using a French press or a Moka pot. Set the coffee aside to cool slightly so it doesn’t immediately melt all your ice.
- Take a tall glass and pour in 2 tablespoons of your homemade apple crisp syrup. If you like it extra sweet, feel free to add a little more. Fill the glass about three-quarters full with ice cubes.
- Pour the oat milk over the ice and syrup. Use a spoon to give it a very gentle stir if you want the syrup to incorporate slightly at the bottom, or leave it as is for a more layered look.
- Slowly pour the brewed espresso or strong coffee over the top of the milk. The coffee will slowly swirl down through the milk, creating the iconic macchiato “stained” appearance. Serve immediately and enjoy!