Apple Crisp Chai Starbucks

Fall always has me reaching for cozy flavors—even if the weather outside is still warm. This Iced Apple Crisp Chai with nondairy apple cold foam is my favorite way to bring fall vibes into my kitchen before the leaves even start to change.

This version is inspired by that popular coffee chain’s seasonal menu, but I love making it at home because I can tweak the sweetness, adjust the apple flavor, and use my favorite oat milk. If you’re trying to cut back on coffee or just want something special for your afternoon pick-me-up, this is for you.

What Makes This Iced Apple Crisp Chai Special

This drink is like sipping autumn in a glass. The base is spiced chai tea (that classic blend of black tea, cinnamon, ginger, and cloves), mixed with ice-cold creamy oat milk, and finished with a luscious apple brown sugar cold foam. The apple flavor really comes through in the foam, making it feel like a bite of apple crisp on top of your chai.

I remember the first time I tried Starbucks’ version. I liked it, but it felt a little one-note. The apple flavor was only in the foam, so the rest of the drink was just chai. That’s the fun of making it at home—you can make the apple shine as much as you want.

What You’ll Need

This recipe is built from a few simple parts you can prep in advance. Here’s what I keep on hand:

• Chai tea concentrate: I usually grab Tazo, but you can use any brand or even brew a strong homemade chai with tea bags. Homemade chai concentrate is nice because you can control the spices.
• Oat milk: Barista-style oat milk is my go-to for its creaminess. It also froths better.
• Ice: Can’t have an iced drink without it.
• Apple brown sugar syrup: You can buy it if you want convenience, but homemade is cheaper and so good. I’ll share how I make it below.
• Nondairy cold foam ingredients:
  • Soy milk and oat milk (Starbucks uses both)
  • Apple brown sugar syrup
  • Optional: soy lecithin powder and soy protein isolate. These help the foam hold better, but you can skip them.

If you’re like me and love prepping ahead, the syrup and cold foam mix keep well in the fridge. So you can whip one of these drinks up in a minute flat when the craving hits.

Making Apple Brown Sugar Syrup at Home

This syrup smells incredible while it cooks. It’s honestly one of the best parts of the process. Here’s how I do it:

1. Combine brown sugar (I use dark for that deep, caramel-like note), water, sliced apples, and cinnamon in a saucepan. Bring it to a gentle boil. Your kitchen will start to smell like fall.
2. Once boiling, turn the heat down and let it simmer 15–20 minutes. The apples soften, and the syrup thickens a bit.
3. Strain the liquid into a bowl. I like pressing the apples with a spoon to get every last drop of that sweet apple-cinnamon goodness.
4. Don’t toss those apples—they’re amazing on pancakes, waffles, or even over vanilla ice cream.
5. Cool the syrup completely and store it in the fridge. It keeps for about a month.

I love having this on hand. Besides this drink, I drizzle it over oatmeal or mix it into yogurt for an easy apple pie vibe.

Crafting the Dairy-Free Apple Cold Foam

This foam is what makes the drink really special. It’s silky, lightly sweet, and packed with apple flavor. I’ll be honest—it took a few tries to get it just right with nondairy milk.

Here’s my go-to approach:

• I use a combo of soy milk and oat milk. Starbucks does this too, and I’ve found it froths better than oat milk alone. Barista-style or extra-creamy versions work best.
• Add the apple brown sugar syrup. This is where all that apple flavor comes in.
• If you have soy lecithin powder or soy protein isolate, they’ll help the foam hold its shape longer. But if you don’t? No big deal—it still works.
• Mix it all together in a mason jar or bowl.

If I’m not using it immediately, I store this “sweet cream” base in the fridge. When I want to make cold foam, I just froth it right before serving. I use a little electric frother, but a hand mixer, blender, or even shaking in a jar will do in a pinch.

I’ve even used this cold foam on regular coffee or black tea. It’s so good.

Assembling Your Iced Apple Crisp Chai

Now for the fun part—putting it all together. It only takes a couple of minutes:

1. Fill a glass with ice.
2. Pour in your chai concentrate. I usually eyeball it, but you can measure for consistency.
3. Add your oat milk. Watch the chai swirl—it’s honestly so satisfying.
4. Top generously with that apple cold foam.

If you want a stronger apple hit, stir a little of the apple brown sugar syrup directly into the chai before adding the milk. This is my favorite tweak when I’m craving extra fall flavor.

I sometimes sprinkle cinnamon on top too. It feels fancy and adds a warm, spicy aroma.

Ideas to Change It Up

I like to stick pretty close to the “original” for my first batch, but I’m always tweaking after that. Some fun ways I customize:

• Use regular dairy milk or cream if you’re not avoiding dairy. Whole milk makes it extra rich.
• Pick your favorite milk alternative. Almond milk works, but oat milk is my favorite for its subtle sweetness.
• Skip the soy milk in the foam if you don’t have it and just use oat milk—it still works, just slightly less frothy.
• Add extra apple brown sugar syrup directly into the chai for more apple punch.
• Swirl caramel sauce around the inside of the glass or drizzle on top for a dessert-like treat.
• Want a caffeine boost? Add a shot of espresso and make it a “dirty” apple chai.

This recipe is endlessly adaptable to your taste or what you have in the fridge.

Is There Caffeine in This?

Yes—chai is made from black tea, so you’ll get a little kick. Starbucks’ version has about 95 mg of caffeine in a grande. For comparison, that’s less than their iced coffee.

If you want to go caffeine-free, just use decaf chai concentrate or brew decaf chai tea bags. I do this when I want an evening treat without staying up all night.

Managing the Sweetness

One thing to keep in mind—chai concentrates are usually pre-sweetened, so this isn’t a low-sugar drink by default. Starbucks’ grande version has around 46 grams of sugar.

When I want to cut back, I make my own strong chai tea with bags. That way I can sweeten it with just a bit of my apple syrup, honey, agave, or even maple syrup to taste.

There are also lower-sugar chai concentrates out there. Or you can simply use less syrup or concentrate in your drink if you’re looking to reduce sugar.

Other Fall Drinks I Love to Make at Home

I’m a big fan of recreating those coffee shop favorites in my kitchen. Besides this apple crisp chai, I make:

• Pumpkin Cream Chai with homemade pumpkin cold foam
• Apple Crisp Macchiato (hot or iced)
• Apple Crisp Oatmilk Shaken Espresso
• Caramel Apple Spice for the ultimate sweet treat
• Pumpkin Cream Cold Brew
• Cinnamon Dolce Latte for those cozy afternoons

Honestly, these drinks just feel like fall to me. I love pairing them with homemade muffins or French toast on a crisp morning.

Final Thoughts

I hope you’ll try this Iced Apple Crisp Chai at home. For me, making these copycat recipes isn’t just about saving money—it’s about creating little rituals that make my day better. There’s something so satisfying about shaking up your own cold foam, pouring it over spiced chai, and taking that first sip.

Try other Crisp recipes:

• Apple and Pear Crisp
• Thin Crispy Chocolate Chip Cookies
• Gluten-Free Peach Crisp