It’s officially September, which means we’re officially in the month I’m due to have a baby—which feels both very exciting and very surreal. It also means that, in my eyes, it’s officially fall.
Yes, I’m aware it is still very much in the high 90s here. Yes, I know the weather has not received the September memo. But September is September, and I’m ready for all things cozy, apple-y, and fall-flavored.
Which is also why I waited to share this apple crisp coffee syrup until it felt a little more like fall. Because apparently we’re making all of the Starbucks fall syrups at home now, and honestly, I’m not mad about it.
This one is inspired by Starbucks’ Apple Crisp flavor, but I’ll be honest: it doesn’t taste exactly like the Starbucks version.
The flavor is a little different, but it’s still delicious and gives your coffee that sweet, spiced, apple-y fall feeling—whether it’s actually sweater weather outside or you’re, like me, drinking it while sweating in 97-degree heat.
Apple Crisp Coffee Syrup
For this syrup, I diced ½ of a large Honeycrisp apple and added it to a saucepan with:
- 1 cup brown sugar
- 1 cup water
- 2 tbsp cinnamon
- 1 tbsp apple pie spice
If you don’t have apple pie spice, you can use 3 tbsp cinnamon + ¼ tbsp nutmeg instead.
Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring a few times while it cooks.
Turn off the heat and let it cool for about 10 minutes, then add 1 tsp vanilla bean paste or vanilla extract.
Strain out the apples because, once again, we are making syrup—not chunky apple sauce.
Although, I wasn’t about to waste those cinnamon-y apples, so I put mine over oatmeal and honestly… highly recommend.
Bottle it up and keep it refrigerated. Mine stays good for about 2 weeks.
And obviously, I’ll be showing you how I actually use this syrup in a coffee because we’re not making a whole bottle of syrup just to stare at it in the fridge.
How I Use the Syrup in My Coffee
Make two shots of espresso, or brew ½ cup of strong coffee if you don’t have espresso.
Heat your milk of choice. I use oat milk.
In a heat-safe glass or mug, add the apple crisp syrup, warm oat milk, and espresso or brewed coffee. Stir until well combined.
Top with additional Apple Crisp Syrup, if desired.
