Iced Apple Crisp Macchiato– Easy Starbucks Copycat

This iced apple crisp macchiato is a cozy fall-inspired coffee drink with layers of apple syrup, brown sugar sweetness, cold milk, and a bold espresso finish. It’s surprisingly simple to make at home, and the apple-cinnamon flavor adds something extra without needing a bunch of ingredients. Cheaper than a coffee run and you can tweak it just how you like it.

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Quick Summary

• Prep time: 10 mins
• Cook time: 25 mins
• Flavor: spiced apple, caramel-y sweet, smooth espresso finish
• Great for: crisp afternoons, at-home café vibes, coffee resets

Why I Like This Recipe

Made this on a weird afternoon when I just wanted something warm-flavored but cold. Didn’t think too hard. Ended up making it again the next day, so. Yeah. It’s good.

Ingredients

Apple Crisp Syrup:

• 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

Brown Sugar Syrup:

• ½ cup brown sugar
• ½ cup water

For the Drink:

• 1 oz apple crisp syrup
• 1 oz brown sugar syrup
• 1 cup 2% milk
• 1 cup ice
• 2 oz espresso

How To Make Iced Apple Crisp Macchiato

1. Simmer the apple syrup: Throw everything in a small pot and let it simmer low for 20 minutes. Strain and cool.
2. Make the brown sugar syrup: Heat water and stir in sugar until dissolved. Let that cool too.
3. Layer the drink: In a tall glass, add both syrups. Then pour in milk.
4. Ice + espresso: Top with ice, then slowly pour espresso over the top.
5. Stir if you want: Or don’t. It’s still good either way.

Tips for Success

• Let the apple syrup simmer long enough — rushing it means less flavor.
• Cool all your syrups before layering or the ice will melt too fast.
• Use strong espresso. Otherwise it just tastes like cold milk.
• Optional but great: top with whipped cream or a pinch of cinnamon.

Storage and Reheating

• Fridge: Store both syrups in jars for up to 1 week.
• Freezer: Not ideal for this.
• Reheat: This one’s iced, so just remix and pour again next time.

Frequently Asked Questions

• Can I use store-bought apple syrup?
  If you’re in a rush, sure — but the homemade one hits different. It’s deeper and way more apple-forward.
• Does this work hot?
  Yep! Skip the ice, heat the milk, and pour the espresso on top just like a normal macchiato.
• Do I need cinnamon sticks, or can I use ground?
  Ground works in a pinch, but you’ll need to strain well — and it gives a slightly different flavor.
• What milk works best?
  I used 2%, but oat milk is great too. Just don’t use skim — it tastes like flavored water.
• Can I make this without espresso?
  You can sub strong cold brew or instant espresso. Just keep it bold or the flavors won’t balance.

Common Mistakes and How to Dodge Them

• Undercooking the apple syrup: If you don’t simmer it long enough, you’ll miss out on all that cinnamon-apple depth. Give it the full 20 mins — you’ll taste the difference.
• Not cooling the syrups: Hot syrup + ice = watered down mess. Just let everything cool before layering.
• Weak coffee = weak drink: If your espresso’s too light, the milk and syrup take over. Use a strong shot or even two.
• Skipping the strain step: Nobody wants apple chunks floating in their drink. Strain the syrup — trust me.
• Pouring espresso too fast: Wanna keep that layered look? Pour it slowly over the back of a spoon. If it mixes, no big deal. Still tastes great.

Nutrition Facts (Per Serving)

• Calories: 311 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 105mg
• Potassium: 220mg
• Total Carbohydrate: 61g
• Dietary Fiber: 1g
• Sugars: 52g
• Protein: 5g

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