This apple crisp macchiato is the PERFECT Starbucks copycat drink! Made with homemade apple molasses brown sugar coffee syrup, milk, and a shot (or two!) of espresso. Made iced or hot it's delicious either way!
In a small pot add water, dark brown sugar, molasses, cinnamon, and apple peel.
Cook over medium-high heat until bubbling and reduce down by half.
The syrup mixture should be slightly viscous but not thick like syrup.
Let cool, remove the apple peel, and store in the refrigerator for up to 2 weeks.
For iced drink:
Fill a glass with ice.
Add syrup and top with milk.
Pour espresso shot over the milk.
Top with cinnamon sugar and caramel syrup, optional.
Stir to combine and enjoy.
For hot drink:
Add apple crisp syrup to a coffee mug.
Pour in steamed milk.
Pour espresso shot over the steamed milk.
Top with cinnamon sugar and caramel syrup, optional.
Gently stir to combine and enjoy.
Notes
You can use whatever milk you like. I personally love using half and half for iced coffee, and whole milk for the hot coffee version. Oat milk is my favorite non-dairy option.
The apple crisp syrup should stay refrigerated.
I used the skin of a granny smith apple as I like the strong apple flavor you get from the peel. Plus, it adds a nice bit of tart apple flavor.
You can also top your coffee with caramel syrup to make a caramel apple crisp macchiato.