Description
This Apple Crisp Macchiato is a delightful seasonal twist on the classic coffee drink, featuring a homemade apple cider syrup infused with warm apple pie spices. Perfect for cozy autumn mornings, it combines rich espresso with steamed milk and a sweet, spiced apple syrup, finished with a drizzle of caramel and a sprinkle of spice for an inviting treat.
Ingredients
Scale
For the Apple Cider Syrup:
- 1 cup apple cider
- 1/4 cup light brown sugar, packed
- 2 tbsp unsalted butter
- 1/2 tsp apple pie spice
- 2 tsp cornstarch
For the Apple Crisp Macchiato:
- 2 tbsp apple cider syrup
- 1/4 cup espresso or strong coffee (about 2 shots)
- 1 cup 2% milk
- Caramel syrup for drizzle (optional)
- Sprinkle of apple pie spice (for garnish)
Instructions
- Make the Apple Cider Syrup: In a small saucepan, combine the apple cider, brown sugar, and butter over medium-low heat. Stir gently until the butter melts and the ingredients blend together completely. In a small bowl, mix the apple pie spice with cornstarch until well combined, then whisk this mixture into the saucepan. Increase the heat to bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally, until the syrup thickens. Remove from heat and allow it to cool slightly.
- Prepare the Macchiato: Add 2 tablespoons of the prepared apple cider syrup to your serving mug. Heat 1 cup of 2% milk to about 150°F, reserving 1/4 cup for frothing. Pour the steamed 3/4 cup milk into the mug over the syrup. Brew and add 1/4 cup espresso or strong coffee to the mug. Froth the reserved 1/4 cup milk to create foam, then spoon the foam over the beverage. Finish by drizzling caramel syrup on top and sprinkling apple pie spice as a garnish. Serve immediately to enjoy the best flavors.
Notes
- You can substitute espresso with strong brewed coffee if an espresso machine is not available.
- Adjust the sweetness by varying the amount of apple cider syrup added to taste.
- For a dairy-free version, use almond, oat, or soy milk instead of 2% milk.
- Make the apple cider syrup in advance and store it in the refrigerator for up to one week.
- Use caramel syrup sparingly to keep the drink balanced and not overly sweet.
