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Apple Crisp Oatmilk Macchiato

Apple Crisp Oatmilk Macchiato layers creamy oatmilk, apple syrup, cinnamon, and espresso for a cozy fall coffee with distinct swirls. Warm-froth the milk, then pour espresso slowly so it sinks and creates a layered macchiato effect with a caramel drizzle.
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

espresso
  • 2 shots espresso Use freshly brewed shots for best flavor.
oatmilk
  • 1 cup oatmilk Any plain oatmilk works.
apple syrup
  • 2 tbsp apple syrup or apple butter Apple butter gives a deeper, more concentrated apple flavor than syrup.
brown sugar
  • 1 tbsp brown sugar Adds sweetness and a light caramelized note.
cinnamon
  • 0.25 tsp cinnamon Warm spice flavor to mimic apple crisp.
caramel
  • 1 Caramel sauce, for drizzling Drizzle over the top right before serving.
ice
  • 1 Ice (optional) Optional for an iced version.

Equipment

  • 1 small saucepan

Method
 

Warm and flavor the oatmilk
  1. In a small saucepan, warm the oatmilk with apple syrup or apple butter, brown sugar, and cinnamon over medium-low heat, whisking until fully combined, 3-4 minutes.
  2. Froth the warm oatmilk mixture using a frother or whisk until it looks slightly airy and foamy.
Assemble the macchiato
  1. Pour the frothed oatmilk into a serving glass.
  2. Slowly pour the espresso shots over the top so they layer through the milk, about 30-45 seconds.
  3. Drizzle with caramel sauce before serving.

Notes

Pro tip: For an iced version, chill the oatmilk mixture, pour it over ice, then slowly add the espresso. Store leftovers covered in the fridge up to 1 day, then re-warm gently; frothing may be reduced the next day. Freezing isn’t recommended because espresso and milk texture can separate. Dietary swap: use a sugar-reduced caramel sauce and reduce brown sugar to taste for a lower-sugar version.