This is a straightforward homemade version of the Starbucks Apple Crisp Macchiato — not too sweet, a little cinnamon-y, kinda like drinking apple pie if it had espresso and a reason to exist. Good for cold mornings, lazy afternoons, or those “why am I still awake” nights.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 20 mins
- Flavor: warm apple, cinnamon, bold espresso
- Great for: late night comfort, fall vibes, tiny kitchen resets
Why I Like This Recipe
Didn’t even plan to make this. I was scrolling through TikTok, saw someone pour syrup over foam, and next thing I knew I was chopping an apple in my pajamas. Whole thing came together kinda by accident. But the combo of the espresso with that apple-cinnamon thing? It weirdly felt like a warm hug and a pep talk at the same time.
I’ve made it three nights this week. Not sorry.
Ingredients
For the apple crisp syrup:
- 1 cup apple juice
- ½ cup brown sugar
- 3 cinnamon sticks
- ¼ tsp salt
- ¼ cup chopped apple
- ½ tsp nutmeg
- 1 tsp lemon juice
For the brown sugar syrup:
- ½ cup brown sugar
- ½ cup water
For the drink part:
- 1 cup milk (2% is fine, oat milk’s nice too)
- •½ oz brown sugar syrup
- ½–1 oz apple syrup (depends how apple-y you want it)
- 2 oz espresso (or just really strong coffee)
How To Make Apple Crisp Macchiato
- Apple syrup: Toss all the apple syrup stuff in a small pot. Bring it to a boil, then simmer for about 20 mins — I just let it do its thing while I cleaned up some dishes I was ignoring. Let it cool a bit, then strain it. You’ll be left with this golden, spicy syrup that somehow feels like wearing a scarf inside.
- Quick brown sugar syrup: Microwave the water for like 30 seconds. Stir in brown sugar until it’s all melted. Boom. Done. I keep leftovers in a little jar for oatmeals and iced lattes and, uh, emergencies.
- Milk froth = joy: Add brown sugar syrup to your mug. Froth your milk — I shook it in a mason jar, no shame. Microwave it for 30 secs after frothing to make it warm and extra fluffy.
- Pour it over the syrup slow… like you’re being gentle with yourself or something.
- Espresso goes last: Pour the espresso right over the milk. It’ll sort of melt into the layers, very dramatic and emotional. Don’t stir it. Just watch.
- Apple drizzle: Drizzle that apple crisp syrup on top of the foam. I did a criss-cross because I was feeling extra, but you do you. Sip it slow. It’s not just a drink. It’s a pause.

Tips for Success
- Let the apple syrup simmer long enough — the flavor deepens
- Don’t skip the foam. Even if you just shake milk in a jar
- Use whatever coffee you’ve got, but espresso tastes best layered
- Optional: crushed graham crackers on top. If you’re into that.
Storage and Reheating
- Fridge: Both syrups keep in the fridge for like a week in sealed jars.
- Reheat: Don’t really recommend reheating the drink. Just remake it fresh — it’s a quick one anyway.
Frequently Asked Questions
- Can I use store-bought apple syrup?
You can, but homemade has way more flavor. Plus, it’s easy to make and smells incredible. - Do I need an espresso machine?
Nope! Strong brewed coffee works fine — just make it bold so it holds up against the milk and syrup. - Can this be made iced?
Definitely. Just skip heating the milk, use cold espresso or cold brew, and pour it all over ice. - What’s the best milk to use?
Oat milk or 2% both froth well and taste great. Almond works too, but it doesn’t foam as much. - How long does the apple syrup last?
About a week in the fridge. Keep it in a sealed jar and shake before using.
Common Mistakes and How to Dodge Them
- Boiling the milk:
Nope — you just want it warm. Don’t scorch it, or it’ll taste weird. - Not frothing the milk:
Even a little foam makes a big difference in texture. Use a jar, a whisk, whatever. - Over-sweetening:
Start with less syrup — you can always add more. - Pouring espresso too early:
Layering is part of the vibe. Foam first, then espresso for that dramatic top float. - Skipping the apple syrup:
That drizzle on top pulls the whole thing together. Don’t skip it unless you’re out.
Nutrition Facts (Per Serving)
- Calories: 300 kcal
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 120mg
- Potassium: 220mg
- Total Carbohydrate: 52g
- Dietary Fiber: 0g
- Sugars: 44g
- Protein: 5g
You Might Also Like:
- London Fog Latte– Easy Starbucks Copycat
- Eggnog Latte– Easy Starbucks Copycat
- Apple Crisp Macchiato– Easy Starbucks Copycat
- Iced Apple Crisp Macchiato– Easy Starbucks Copycat
Apple Crisp Macchiato– Easy Starbucks Copycat
Course: DrinksCuisine: AmericanDifficulty: Easy1
servings5
minutes20
minutes300
kcalA layered apple-y, cinnamon-spiced macchiato that tastes like emotional recovery in a cup. Inspired by late nights, anime soundtracks, and the slow fight back to okay.
Ingredients
1 cup apple juice
½ cup brown sugar
3 cinnamon sticks
½ tsp nutmeg
¼ cup chopped apple
1 tsp lemon juice
¼ tsp salt
½ cup brown sugar (for syrup)
½ cup water
½ oz brown sugar syrup
½–1 oz apple crisp syrup
1 cup milk
• 2 oz espresso
Directions
- Simmer all the apple syrup stuff for 20 mins. Strain and let cool.
- Heat water, stir in brown sugar until melted. Let that cool too.
- In your mug, add brown sugar syrup.
- Froth milk, warm it up, pour it in.
- Spoon on foam.
- Add espresso on top — no stirring.
- Drizzle apple syrup. Sip slow.
Notes
- Graham cracker dust = bonus texture
- Syrups work in iced drinks too btw
- • Not just for fall. Make it whenever you feel like you need a little warmth again