Ingredients
Equipment
Method
- For the Apple Brown Sugar Syrup: Add brown sugar, water, diced apples, and apple pie spice to a medium saucepan.
- Bring to a boil, stirring constantly until the sugar dissolves. Lower the heat and simmer for 15 minutes, stirring occasionally.
- Remove the syrup from the heat, stir in vanilla extract, and let it cool for 10-15 minutes.
- Strain the syrup into a large jar or bowl through a fine mesh strainer. Use a spoon to press out as much syrup from the apples as possible.
- Transfer the syrup to an airtight jar and store it in the refrigerator for up to 2 weeks. Ensure the syrup cools completely before sealing.
- For the Iced Apple Crisp Oatmilk Shaken Espresso: Brew 2-3 shots of espresso and add them to a large mason jar with the apple brown sugar syrup and ice.
- Seal the jar and shake vigorously for at least 5 seconds until very frothy.
- Pour the drink into a tall glass, including the ice, and top with oat milk.
- Lightly dust the drink with cinnamon if desired and enjoy.
Notes
The apple brown sugar syrup recipe yields about 1 ⅓ cups, enough for approximately 12 servings if you use 2 tablespoons per drink. For a deeper molasses flavor, use dark brown sugar. Starbucks drink sizes: Tall (2 shots espresso, 1-2 tbsp syrup, ¼ cup oat milk), Grande (3 shots espresso, 2-3 tbsp syrup, ⅓ cup oat milk), Venti (4 shots espresso, 3-4 tbsp syrup, ½ cup oat milk). Shaken espressos typically contain less milk than lattes. You may need to adjust the oat milk amount to your preference. Similar store-bought syrups include Torani or Monin.