IngredientsApple Simple Syrup
- 1 apple, diced (we like a sweeter apple, like Ambrosia, Fuji, or Gala)
- ¾ cup water
- ¼ cup apple juice
- 1 cup brown sugar
- ¼ tsp apple pie spice
- ¼ tsp ground cinnamon
- 1 cup granulated sugar
- 6 Tbsp unsalted butter
- ½ cup heavy cream, room temperature
- 1 tsp salt
- 2 shots of espresso
- ¾ cup steamed milk of choice
- 1 Tbsp apple syrup (adjust to taste)
- 1 Tbsp caramel drizzle (adjust to taste)
DirectionsApple Simple Syrup
- In a medium saucepan, combine apples, water, apple juice, brown sugar, and spices. Simmer over medium-low heat for 15-20 minutes, until sugar is dissolved and apples break down. Make sure the mixture doesn't boil as it will burn.
- Cool to room temperature then strain. Store in an airtight container in the fridge for up to 1 month. Bonus: use leftover syrup for a cocktail, mocktail, or this Iced Apple Crisp Macchiato!
- Heat sugar over medium in a heavy-bottomed saucepan. Stir constantly using a rubber spatula until sugar melts into an amber-colored liquid, about 5-6 minutes.
- Stir in butter until combined. If the butter separates or sugar starts to clump, remove from heat and whisk until smooth.
- Stirring constantly, slowly pour in room temperature heavy cream. Bring to a boil for 1 minute. If you have a candy thermometer, the temperature will rise to 220º F.
- Remove from heat and add salt. Caramel will continue to thicken as it cools. Store in an airtight container in the fridge for up to 1 month.
- Brew 2 shots of your favorite espresso.
- Coat the sides of a mug with 1 Tbsp caramel drizzle, then add 1 Tbsp apple syrup (more or less, depending on how sweet you like it).
- Pour espresso into glass, then add steamed milk. Top with milk foam or whipped cream if desired (plus an extra drizzle of caramel!).