The ultimate fall drink, a copycat of Starbuck’s Apple Crisp Macchiato, is the perfect balance of creamy latte macchiato mixed with flavors of warm spiced apple pie.
OMG friends. I cannot wait to share this recipe with you guys. If I’m being honest, I wasn’t always a huge fan of Starbucks because they’re drinks were always too sweet but now that they’re super easy to customize and they always come out with new, exciting seasonal flavors, I like it.
My brother told me the Apple Crisp Macchiato was sub par so I had low expectations going into it but I wanted to try it anyway. I also asked for one less pump than normal and OMG I loved it! So I immediately went home and recreated it using my home espresso machine.
There are a few different versions already out there for how to make the apple crisp syrup but this is how I make mine and I hope you like it!
What is a macchiato
So technically, from my research and experience a Moacciato is “a splash of milk” over espresso and a latte is where there is more milk than espresso. The Starbucks version of macchiato that they use for the Apple Crisp Macchiato is actually what’s called a latte macchiato.
The only difference I’m seeing between a latte and a latte macchiato is the order that they’re poured in. The latte macchiato generally uses whole milk to balance a stronger espresso and comes off more bold because the espresso is poured over the milk. The latte is 2% milk poured over espresso so it mixes together right away, making it slightly more delicate.
How to make apple crisp syrup
- Sugar: I used dark brown sugar but you can use either light or dark.
- Apple Butter: I tried this with both sweetened and unsweetened apple butter. You can use any of them, just one will obviously be a little sweeter. You can use store bought or make your own using my instant pot apple butter recipe. If you don’t have an instant pot, you can also make apple butter in a crock pot!
- Water: The water brings everything together and you don’t want to boil the mixture too long so the water doesn’t evaporate and make the syrup too thick.
- Cinnamon: I used ground cinnamon because that’s more accessible and affordable but you can also just use a cinnamon stick and remove it when you go to refrigerate it.
- Nutmeg: again, I used ground nutmeg but you can also use fresh grated nutmeg and just add to taste.
Once the apple crisp syrup is done, it is a little bit thicker/textured than your average coffee syrup because of the apple butter. I like it that way. but if you want a thin and clear syrup, feel free to strain the apple butter solids out. I personally don’t notice them in the coffee and I think it gives it a bit of stronger apple flavor if you leave it thicker.
How to make the spiced apple drizzle
The original apple crisp macchiato and Starbucks has a spiced apple drizzle instead of caramel sauce, like a classic caramel macchiato. I’m not gonna lie, I’m too lazy to make both at home so I just added some apple pie spice to my homemade salted caramel sauce that I basically always have in my fridge.
If you want to make the spiced apple drizzle, I also included that recipe in the recipe card but if you’re feeling lazy you can just add the spices to some good ol’ caramel and call it a day.
How to make apple crisp macchiato hot
To make this apple crisp macchiato hot, you’ll want to just combine the milk and apple crisp syrup, froth them together and then pour the espresso on top. Of course, top with spiced caramel or spiced apple drizzle.
How to store homemade syrups
I store all of my homemade coffee syrups in an airtight jar in the refrigerator. They last at least 3-4 weeks.
Thanks so much for reading all about my apple crisp macchiato! If you have any questions at all, leave a comment below and I’d love to help you out! Make sure to tag me @baranbakery on instagram if you make this fabulous fall drink. As always, have a blessed day and happy baking!
Apple Crisp Syrup
- 1/2 cup (100g) dark brown sugar, lightly packed
- 1/2 cup (4oz) apple butter
- 1/4 cup (59mL) water
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
Spiced Apple Drizzle
- 1 large apple, diced
- 1 Tbsp lemon juice
- 1/4 cup (50g) dark brown sugar, lightly packed
- 1 Tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/2 cup (118mL) apple cider
- 2-3 Tbsp (30mL) Apple Crisp Syrup
- 3/4 cup (177mL) milk, any kind
- 2 shots (59mL) espresso
- 1 tsp spiced apple drizzle or spiced salted caramel sauce, room temperature
Apple Crisp Syrup
- Add all of the ingredients to a small saucepan, over medium heat, and stir until combined. Bring to a gentle simmer and allow to simmer for just 2-3 minutes. Don't boil it.
- Remove from the heat and pour it into a jar to cool, then close with an airtight lid and store it in the refrigerator.
Spiced Apple Drizzle
- Add all of the ingredients to a small saucepan, over medium heat, and stir until combined. Bring to a gentle simmer and allow it to simmer for just 2-3 minutes, whisking continuously.
- Remove from the heat and continue whisking for a couple minutes. Strain the apples out and pour the syrup into another jar to cool. Cover with an airtight lid and store it in the refrigerator.
- Fill a cup with ice, add 2-3 Tbsp of the apple crisp syrup, depending on how sweet you like it (you can add more after too). Add preferred type of milk. Pour espresso shots over the milk and top with spiced apple drizzle or spiced caramel. Serve immediately.
*update: I made an apple cider caramel sauce by adding 1/2 cup (118mL) to my salted caramel sauce recipe and then bringing it back to a boil for 2 minutes. It's phenomenal on this macchiato.