Homemade Starbucks Apple Crisp Macchiato

If you’re anything like me, you know that fall just begs for cozy drinks. This apple crisp oatmilk macchiato is my at-home take on that popular coffee shop favorite. It’s warm, spiced, and tastes like autumn in a cup—but made right in your own kitchen without spending a fortune.

I’ve spent many mornings tinkering with this, trying to get the apple and caramel notes just right. Now it’s become one of those recipes I rely on when the weather turns cool.

Quick Look at This Drink

Effort Level: Super easy
Best Time to Enjoy: Any time of day
Ready In: 2 minutes
Diet Notes: Vegan, Dairy-Free, Gluten-Free

Why Make This Coffee Shop Favorite at Home

I used to wait in line for this drink all the time, especially once the leaves started to turn. But those trips added up, both in time and cost. Making it at home means:

• Skip the wait: Brew, mix, and sip in under two minutes. Perfect for busy mornings when I’m packing lunchboxes or rushing to answer emails.
• Autumn in a cup: Apple, brown sugar, and caramel flavors bring that cozy fall vibe without pumpkin. Great if you’re not into the whole pumpkin spice craze.
• Budget-friendly: One bottle of syrup costs less than two café trips and makes dozens of drinks. I like knowing I can treat myself without guilt.
• Make it your own: Want it iced? Hot? Extra strong? It’s all up to you. I even make an extra-foamy version when I’m feeling fancy.

Ingredients You’ll Need

I keep these on hand in my kitchen so I can whip one up any time. Here’s what I use and why:

Oatmilk

I love oat milk for its naturally creamy texture. It foams nicely and has a subtle sweetness that pairs perfectly with apple. Of course, you can swap in any milk you like—dairy, almond, soy, you name it.

One tip from my own routine: shake the oat milk container before pouring. It settles a lot in the fridge, and you want all that creaminess in your drink.

Espresso (Blonde Roast)

A light roast espresso lets the apple and caramel notes really shine. I usually make mine with my little stovetop moka pot—it’s not fancy but does the job. Don’t feel tied to blonde espresso, though. Regular coffee or a darker roast works if you want something bolder.

Sometimes on busy mornings, I just use strong brewed coffee instead of pulling an espresso shot. It still tastes great, and it’s easier when I’m half-awake.

Apple Crisp Syrup

This is the magic ingredient. I use Monin’s apple crisp syrup, which nails that baked apple vibe. One bottle lasts forever in my cupboard.

If you’re feeling crafty, you can also make your own apple syrup with apple juice, brown sugar, and spices simmered down. I’ve done it on weekends for fun—it fills the whole kitchen with a fall smell.

Optional Topping: Spiced Apple Drizzle

If you want to go all-in, top it with caramel apple butter syrup or your own apple-cinnamon sauce. Sometimes I make a quick “apple honey” by simmering apple juice with sugar until thick.

This is great if you want to impress guests or just make your Tuesday coffee feel a little extra.

My Go-To Method for Making It

Here’s how I do mine, with a little personal twist:

1. Iced Version: I start with ice in the glass so the milk stays cold. Then I pour in the oat milk and syrup. Espresso goes last so you get that pretty layered look.
2. Hot Version: I warm the oat milk gently on the stove with the syrup mixed in, then pour the espresso on top. I sometimes froth the milk with my tiny hand whisk—it’s nothing fancy but makes it feel like a café drink.

A small note from experience: don’t add the espresso first if making iced. It melts the ice too fast and waters down the flavor. Learned that the messy way.

Watch Me Make It (Video Coming Soon!)

I love showing recipes on video so you can see how laid back this actually is. I’m working on filming one from my own kitchen soon—complete with the mess on the counter and my dog trying to steal the oat milk.

Handy Questions I Get Asked

Does This Have Caffeine?

Yes—it uses espresso. I’ve tried it with decaf, though, and it’s still delicious. Good for late afternoons when I don’t want to be wide awake at 2 a.m.

Is It Vegan?

If you use oat milk (or any non-dairy milk) and vegan syrups, you’re set. That’s one thing I love about it—it’s easy to make plant-based without sacrificing flavor.

Macchiato vs Latte: What’s the Difference?

A macchiato is traditionally espresso “stained” with just a bit of milk. This recipe is a modern twist with layered milk and espresso. A latte is milkier all the way through.

I’ve found the layering makes it fun to sip—the first few sips are strong, then it mellows as you mix.

Final Thoughts from My Kitchen

This apple crisp oatmilk macchiato is one of those small pleasures that makes fall mornings feel special. It’s easy enough for a workday, pretty enough for guests, and customizable to your taste.

If you make it, let me know how you switch it up. I’m always tinkering with new flavors and would love to swap notes.

Try other Crisp recipes:

• Apple Crisp Chai Starbucks
• Apple and Pear Crisp
• Apple Blueberry Crisp