Espresso Maker with Milk Frother (see blog post for alternatives)
Squeeze bottle
Jar
16 ounce mug
Ingredients
Brown Sugar Apple Syrup
1cupdark brown sugar
1cupapple cider
1cupdiced appleGranny Smith works best
1cinnamon stick
Spiced Apple Drizzle
1cupsugar
⅓cupapple cider
2Tbspunsalted butterroom temperature
½cupwhole milk
½tspapple pie spice
Macchiato Latté
2ozbrewed espresso(strong coffee works, too)
½cupmilk(whatever your preference)
Instructions
Brown Sugar Apple Syrup
Combine dark brown sugar, water, diced apple, and cinnamon stick in a saucepan and bring to a simmer. Cover and steep until completely cooled. Strain and store in a glass jar in the fridge.
Spiced Apple Drizzle
Combine apple juice and water in a saucepan. Heat to 350ºF (for approximately 6 to 12 minutes), brushing the sides of the pan down with a wetted pastry brush to prevent crystallization.
Whisk in cubes of room temperature butter until combined. Continue whisking as you slowly drizzle in the milk. Add apple pie spice and cool completely.
Store in a squeeze bottle in the fridge.
Apple Crisp Macchiato
Heat milk and froth until you are happy with the amount of foam on top. Use a spoon to hold the foam back and pour the remaining liquid milk into your 16 oz mug.
Add 3 to 6 Tbsp of brown sugar apple syrup and stir to combine.
Top with espresso. NOTE: I've listed 2 oz (or 2 shots). You can use as much as you want, or substitute coffee.
Spoon the milk foam on top. Drizzle the spiced apple sauce in a criss-cross/lattice pattern on top.
Enjoy!
Notes
Note: To serve this iced, use cold milk and froth using a wand milk frother. Assemble the drink in a quart ball jar filled with at least 1 cup of ice to chill the espresso.