Iced Apple Crisp Oatmilk Macchiato

Ingredients

• 1 ½ oz apple brown sugar syrup, plus more for drizzle (recipe below or store-bought)
• ¾ cup oat milk
• Ice
• 2 oz brewed blonde espresso (or strong coffee), cooled
• Ground cinnamon, for topping if desired
• Ground nutmeg, for topping if desired

Apple Brown Sugar Syrup

• 1 cup water
• 1 cup brown sugar (I recommend dark for more caramel flavor, but you can use light too ), packed
• 2 cups sliced apples (from 1-2 apples)
• ¼ tsp ground cinnamon

Instructions

• Put apple brown sugar syrup into the bottom of a cup.
• Pour oat milk over the top of the syrup. Add a generous amount of ice to cup
• Slowly pour espresso over the top of the ice.
• Drizzle top with additional syrup and cinnamon and nutmeg, if desired.

Apple Brown Sugar Syrup

• Put water, sugar, sliced apples, and cinnamon in a medium saucepan and bring mixture to a boil.
• Once boiling, lower heat and let simmer for about 15-20 minutes, until mixture thickens and apples have softened.
• Strain mixture into a bowl, being sure to press down on the apples with a wooden spoon or spatula to extract as much juice as possible.
• Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.

Notes

• For the apple brown sugar syrup, I recommend using a sweet apple like Honeycrisp, Fuji, Gala, etc.
• You should get about 1 ¼ cups of simple syrup with this recipe and it should keep for about a month when stored in an airtight container in your fridge.
• Note that time estimate above does not factor in chilling of syrup.