There’s a new fall drink in town, and it surprisingly has nothing to do with pumpkin. Check out the Apple Crisp Macchiato – the sweet and spiced drink that’ll remind you of picking apples in crisp fall weather, and all the apple desserts that follow.
What type of apple works best in this recipe?
Granny Smith apples are the type traditionally used in baking, so they may lend a more authentic taste to your apple crisp macchiato. Their tartness helps the apple flavor shine through in baked goods, and it’ll do the same in this drink. If you’re really set on having the sweetest syrup possible, Honeycrisp apples are the way to go. An excellent middle-of-the-road choice is pink lady apples, which fall somewhere between the two in terms of both tartness and sweetness.
We’ll be the first to say that this recipe is far from a traditional macchiato, consisting of a straight espresso shot topped with a few dollops of milk foam. When coffee shops advertise flavored “macchiatos,” the resulting drink is actually much closer to a latte in terms of the milk: espresso ratio. Sometimes, the baristas may make the milk extra foamy to have a thicker froth layer on top. For more on the differences between your favorite menu items, check out our post on The 7 Most Popular Espresso Drinks.
Can I make a sugar-free apple crisp macchiato?
You’ll still get some natural sugar from the apples, but you can avoid all refined sugars. Substitute the brown sugar for Swerve brown sugar replacement and replace the apple juice with an additional ¼ cup of water.
How long will the simple syrup last?
Plain homemade simple syrups can last anywhere from one to six months, depending on the ratio of sugar to water. Adding additional ingredients, however, usually shortens the shelf life. We recommend keeping this syrup sealed in the fridge and using it within two weeks. Feel free to half the recipe if you don’t think you’ll use it up within that time frame.
Enjoy this delicious apple recipe at 133°F in your Ember Mug².