Ingredients
Equipment
Method
- For the Apple Brown Sugar Syrup: Add brown sugar, water, diced apples, and apple pie spice to a medium saucepan.
- Bring to a boil, stirring constantly until the sugar dissolves. Lower the heat and simmer for 15 minutes, stirring occasionally.
- Remove the syrup from the heat, stir in vanilla extract, and allow it to cool for 10-15 minutes.
- Strain the syrup into a large jar or bowl through a fine mesh strainer. Use a spoon to squeeze out as much syrup from the apples as possible.
- Transfer the syrup to an airtight jar and store in the fridge for up to 2 weeks. Wait for the syrup to cool completely before closing with a lid.
- For the Iced Apple Crisp Oatmilk Shaken Espresso: Brew 2-3 shots of espresso and add them to a large mason jar with the apple brown sugar syrup and ice.
- Shake the jar vigorously for at least 5 seconds until very frothy.
- Pour the drink into a tall glass, including the ice, and top with oat milk.
- Lightly dust the drink with cinnamon if desired and enjoy.
Notes
The syrup recipe yields about 1 1/3 cups, making approximately 12 servings if you use 2 tablespoons per serving. For a stronger molasses flavor, use dark brown sugar. Starbucks shaken espresso drinks typically contain less milk and more coffee than a standard latte. You may need to adjust the amount of oat milk to your preference.