Ingredients
Scale
- 2 shots of espresso (or 1/2 cup strong brewed coffee, cooled)
- 1 cup oat milk (extra creamy works best)
- 1 cup ice cubes
- 2 tablespoons brown sugar
- 1/4 cup apple juice or apple cider
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
Instructions
- In a small saucepan, combine the brown sugar, apple juice, cinnamon, and nutmeg. Simmer over medium heat for about 5 to 7 minutes until the sugar is dissolved and the liquid has slightly thickened into a syrup. Remove from heat and stir in the vanilla extract. Let it cool completely before using.
- Take a tall glass and fill it to the top with fresh ice cubes. If you want a prettier look, you can drizzle a little bit of the prepared apple syrup around the inside walls of the glass before adding the ice.
- Pour 1 to 2 tablespoons of your cooled apple syrup over the ice (adjust based on your sweetness preference). Next, pour in the oat milk, leaving about an inch of space at the top of the glass for the espresso.
- Slowly pour the two shots of espresso over the milk. By pouring slowly, you create the signature “macchiato” look where the coffee sits on top of the milk before slowly swirling down. If using brewed coffee, ensure it is very strong and poured gently.
- Drizzle a tiny bit more of the apple syrup on top for a finishing touch. Give it a light stir before drinking if you prefer the flavors to be fully integrated, or enjoy it layered to experience the transition from bold coffee to sweet, spiced milk.
- Cook Time: 15 minutes
- Diet: Dairy-free, Vegan