This Hot or Iced Apple Crisp Oatmilk Macchiato is lightly spiced, so creamy, with the perfect hint of apple flavor. This Starbucks Copycat apple crisp macchiato is vegan friendly, easy to make at home, and only requires a few ingredients. Plus it’s a fraction of the cost of the coffee shop version!
Why you’ll love this apple crisp oat milk macchiato
- DIY Spiced Apple Crisp Syrup: an easy-to-make, homemade apple simple syrup flavors this drink
- Customizable: add more ice or use less milk to your liking to create the perfect macchiato
- Tastes Like Fall: the apple syrup has just the right amount of cinnamon spice and sweet yet tart apple flavor. It’s the coziest drink to sip on while cuddling up with a blanket and a book this fall season
- Apple Crisp in a Cup: the apple syrup combined with the slightly nutty, creamy oat milk is the perfect combination
- Make it a Hot Drink or an Iced Drink: whichever version you like, this recipe will help you make it!
What is a macchiato?
A macchiato is a coffee drink that combines milk and espresso. It’s similar to a latte, but the ratio of milk to espresso is different. A traditional macchiato is 1 part milk and 2 parts espresso.
A macchiato uses less milk than a latte, resulting in a bolder flavored drink. Macchiatos also traditionally only use steamed or foamed milk.
The apple crisp oat milk macchiato is a new drink this fall on the Starbucks Menu.
The macchiato has a delicious syrup packed with the brown sugar flavor and the flavors of apple. If you haven’t tried this easy recipe yet, once you do, it may become your new favorite drink!
This recipe will walk you through how to make the homemade apple simple syrup, as well as how to make the oat milk apple crisp macchiato. This homemade version is inexpensive and the ultimate fall drink.
To make the apple brown sugar syrup, you only need a handful of simple ingredients. They are:
- Frozen Apple Juice Concentrate: this is the can of juice concentrate you can find in the freezer section of your grocery store.
- Brown Sugar: this syrup can use light or dark brown sugar which yields a caramel flavor
- Cinnamon Sticks: to create a subtle spice without granules of ground cinnamon
- Water: to create the simple syrup
- Salt: this is essential and helps bring out the sweet apple flavor even more
- Pure Vanilla Extract: just a touch of vanilla helps balance all the flavors in the syrup
For the Oat Milk Macchiato, you’ll need:
- Freshly Brewed Blonde Espresso: blonde espresso is what is used in the Starbucks version, but you can use your favorite espresso as well
- Oat Milk: I prefer to use full fat or extra creamy oat milk by Oatly or Silk
- Ice Cubes: for the iced version only. You can also use homemade oat milk or coffee ice cubes to prevent the macchiato from getting watery
- Normal Apple Juice: if you can’t find apple juice concentrate in the frozen section of your grocery store, you can substitute normal apple juice in the apple syrup. ▻ Note: the apple flavor won’t be as concentrated or bold if using normal apple juice.
- Ground Cinnamon: you can sub in 1 tsp of ground cinnamon for the cinnamon sticks. ▻ Note: the syrup will have granules of spice in it so it won’t be as smooth to drink.
- Apple Pie Spice: use a teaspoon of apple pie spice instead of the cinnamon sticks or ground cinnamon for even more spiced flavor.
- Almond Milk: sub in almond milk for oat milk. The drink won’t be quite as creamy but it will still be delicious!
- Strongly Brewed Coffee: you can use bold coffee instead of espresso, however, please note that the macchiato won’t taste as similar to Starbucks’ version.
▻ If using bold coffee, I recommend stirring in 1 tsp of instant espresso per serving to help it have a stronger flavor.
▻ I also recommend using coffee ice cubes in the macchiato to help enhance the coffee flavor.
- Espresso Machine or Coffee Maker
- Milk Steamer or Frother: optional, to whisk the espresso and syrup & heat the oat milk
- Silicone Ice Cube Tray: to make the normal or oat milk ice cubes
- Small Pot or Saucepan: to make the syrup
- Tall Glass or Mug: for serving
To Make the DIY Apple Syrup:
STEP 1: In a small saucepan, whisk together the brown sugar, apple juice concentrate, cinnamon sticks, salt, and water.
STEP 2: Simmer on low for 10-15 minutes, stirring occasionally. The syrup should begin to thicken.
STEP 3: Remove from the heat and add the vanilla extract. Let cool slightly at room temperature. The syrup will thicken more as it cools.
To Make the Apple Crisp Oat Milk Macchiato:
STEP 4: Add the espresso shots and 1-2 tablespoons of the apple crisp syrup in a glass or mug. Whisk the mixture to combine.
STEP 5: Drizzle the apple syrup on the sides of the glass and on the bottom of the glass (or mug).
TIP: For a hot macchiato, heat the oat milk with a milk steamer (or microwave it for 1 minute) before pouring it in the mug.
STEP 6: Pour the amount of oat milk you prefer into the glass (about ⅔ full). For the iced apple crisp macchiato, add a handful of ice (or oat milk ice cubes) on top.
TIP: For extra creaminess, use oat milk ice cubes. To make them, add oat milk to the ice cube tray and freeze for at least 3-4 hours.
STEP 7: Pour the espresso mixture on top of the oat milk.
TIP: To get a layered effect for the iced macchiato, pour the espresso slowly onto one of the ice cubes.
STEP 8: Drizzle more apple syrup on top. Enjoy!
How to Store the Apple Syrup
Transfer the syrup to an airtight jar or container. For the best results, make sure the container has been sterilized or cleaned very well prior to filling it.
Let the syrup cool completely at room temperature, then store it in the fridge for 1-2 weeks. If the syrup is placed in the fridge prior to cooling completely, it may crystallize.
- Add as much or as little apple syrup as you’d like: adjust the amount of sweetness by adding more or less syrup to taste
- Use freshly brewed blonde espresso: for a flavor similar to Starbucks, use espresso vs. bold coffee.
- Use Oat Milk or Coffee Ice Cubes: to keep the iced macchiato from being watery
Yes, you can try making the bold coffee with a french press.
I haven’t tried using applesauce instead of apple juice or apple juice concentrate in this recipe. It will probably work, however, the syrup will most likely be thicker, and a little gloopy vs. a smooth simple syrup.
I recommend using a double shot of espresso per serving, however, you can use as much or little espresso as you’d like.
More Cozy Fall Recipes:
- Iced Pumpkin Spice Latte
- Pumpkin Brown Sugar Shaken Espresso
- Oat Milk Matcha Latte with Brown Sugar Syrup
- Starbucks Brown Sugar Syrup for Coffee
Did you make this Starbucks apple crisp oatmilk macchiato recipe?
I’d love to know! Leave a star rating and comment below!
Apple Crisp Oatmilk Macchiato (Hot or Iced)
This Hot or Iced Apple Crisp Oatmilk Macchiato is lightly spiced, so creamy, with the perfect hint of apple flavor.
This Starbucks Copycat apple crisp macchiato is vegan friendly, easy to make at home, and only requires a few ingredients. Plus it’s a fraction of the cost of the coffee shop version!
The DIY Spiced Apple Crisp Syrup & Drizzle:
- ¼ cup packed light or dark brown sugar
- 2 cinnamon sticks, or 1 tsp packed ground cinnamon
- ¼ cup apple juice concentrate (from the frozen can), see notes if using normal apple juice
- ¼ cup water
- Pinch of salt
- ½ tsp pure vanilla extract
- 1 double shot of blonde espresso, see notes for substitutions
- Full fat oat milk, to taste- about 6-8 oz
- For An Iced Macchiato: handful of ice cubes, or use oat milk ice cubes
To Make the Syrup:
- In a small saucepan, whisk together the brown sugar, apple juice concentrate, cinnamon sticks, pinch of salt, and water.
- Simmer on low heat for 10-15 minutes, stirring occasionally. Don't let the syrup boil. The syrup should begin to thicken.
- Remove from the heat and add the vanilla extract. Let cool completely at room temperature. The syrup will continue to thicken as it cools.
- Store in an airtight container in the fridge for up to a week.
To Make the Apple Crisp Oat Milk Macchiato:
- Drizzle 1-2 tbsp of the apple crisp syrup on the sides and bottom of a glass or mug.
- For a Hot Macchiato: heat the oat milk in the microwave or with a milk steamer.
- Pour the amount of oat milk you prefer into the glass or mug (about 6-8 oz, or 2/3 of the way full).
- For an Iced Macchiato: add a handful of ice cubes (or use oat milk ice cubes to prevent the macchiato from watering down).
- Whisk together 1 double shot of freshly brewed blonde espresso and 1-2 tablespoons of the spiced apple crisp syrup. Pour on top of the oat milk.
- TIP: to get a layered effect for the iced macchiato, pour the espresso slowly onto one of the ice cubes vs. directly into the oat milk.
- Top with another drizzle of apple crisp syrup.
- Normal Apple Juice: if you can’t find apple juice concentrate in the frozen section of your grocery store, you can substitute normal apple juice in the apple syrup. Note: the apple flavor won’t be as concentrated or bold if using normal apple juice.
- You can also use your milk of choice in this recipe. I recommend milk that has a creamy texture. I prefer oat milk, soy, almond, or coconut to keep the macchiato dairy free.
- While this recipe is best with freshly brewed espresso, you can use instant espresso or very bold coffee. If using bold coffee, I recommend mixing 1 tsp of instant espresso into it and making coffee ice cubes ahead of time. Coffee ice cubes will keep the drink from being watery.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 15mgCarbohydrates: 39gFiber: 3gSugar: 25gProtein: 2g
Nutritional info is an estimate.
Want to Save this Recipe for Later? Pin it to Pinterest!
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no cost to you. I will only recommend a product or service that I have used or believe has substantial value to my readers.
Emily Nichols says
Help! I couldn’t get my apple sauce to not boil, that’s all it wanted to do. And never thickened, I added the correct measurements of each ingredient, what else can I do?
Hi Emily! How long did you simmer the sauce for? The syrup will continue to thicken as it cools- it will be still be slightly runny after simmering, but can still be used in the macchiato. Once it’s completely cooled it will be very thick, and can be drizzled on the side of the glass.
There are two simple solutions to thicken the syrup: cook it for longer or add more sugar. If your syrup is runnier than you’d like, I recommend cooking it for another 2-5 minutes. You can also add more sugar to speed up the process. Add 1 tablespoon of sugar at a time until the syrup thickens to the consistency you desire.
Amazing and much less expensive than my two a day fix ❤️