Tag: starbucks drinks

Posted in Bun AppƩtit

Apple Crisp Coffee Syrup!

Posted on by Eryn šŸ°
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Itā€™s officially September, which means weā€™re officially in the month Iā€™m due to have a babyā€”which feels both very exciting and very surreal. It also means that, in my eyes, itā€™s officially fall.

Yes, Iā€™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 Iā€™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 weā€™re making all of the Starbucks fall syrups at home now, and honestly, Iā€™m not mad about it.

This one is inspired by Starbucksā€™ Apple Crisp flavor, but Iā€™ll be honest: it doesnā€™t taste exactly like the Starbucks version.

The flavor is a little different, but itā€™s still delicious and gives your coffee that sweet, spiced, apple-y fall feelingā€”whether itā€™s actually sweater weather outside or youā€™re, like me, drinking it while sweating in 97-degree heat.

Apple Crisp Coffee Syrup

For this syrup, I dicedĀ Ā½ of a large Honeycrisp appleĀ and added it to a saucepan with:

  • 1 cup brown sugar
  • 1 cup water
  • 2 tbsp cinnamon
  • 1 tbsp apple pie spice

If you donā€™t have apple pie spice, you can useĀ 3 tbsp cinnamon + Ā¼ tbsp nutmegĀ instead.

Bring everything to a boil, then reduce the heat and let it simmer for aboutĀ 20 minutes, stirring a few times while it cooks.

Turn off the heat and let it cool for aboutĀ 10 minutes, then addĀ 1 tsp vanilla bean paste or vanilla extract.

Strain out the apples because, once again, we are making syrupā€”not chunky apple sauce.

Although, I wasnā€™t about to waste those cinnamon-y apples, so I put mine over oatmeal and honestlyā€¦ highly recommend.

Bottle it up and keep it refrigerated.Ā Mine stays good for about 2 weeks.

And obviously, Iā€™ll be showing you how I actually use this syrup in a coffee because weā€™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 Ā½ cup of strong coffee if you donā€™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.

Posted in Bun AppƩtit

Homemade Banana Bread Syrup

Posted on by Eryn šŸ°
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A year later and apparently Iā€™ve learned absolutely nothing.

Okay, okay, itā€™s still August. The kids areĀ justĀ going back to school, summer is technically still happening, and Iā€™m already mentally living in fall.

Last year around this time, I was making my own pumpkin spice syrup because I had officially said ā€œpeace outā€ to Starbucks and decided I could make my favorite seasonal drinks at home instead. And honestly? A year later, Iā€™m still doing exactly that.

Except this time, weā€™re switching it up.

Iā€™m making theĀ new Starbucks banana bread syrupĀ at home, because apparently I saw something new and immediately thought, ā€œI could probably figure that out.ā€

And THEN I found out you can apparently no longer get anĀ Apple Crisp MacchiatoĀ at Starbucks.

Excuse me???

So naturally, instead of accepting defeat like a normal person, Iā€™ve decided Iā€™m going to teach myself how to make the apple syrup too. Because if Starbucks wonā€™t make my fall drinks anymore, I guess I have no choice but to become the Starbucks seasonal menu department myself.

Last year I showed you how I make pumpkin spice syrup AND how I actually use it in a drink, because I refuse to be one of those recipes that says ā€œhereā€™s the syrup!ā€ and then just leaves you standing there with a jar wondering what the hell youā€™re supposed to do with it.

So this year, weā€™re doing the same thing:Ā making the syrup, testing it, and actually making the drink.

Apparently this is just who I am now. Fall comes around and I start reverse-engineering Starbucks drinks.

Homemade Banana Bread Syrup

Ingredients:

  • 2 very ripe bananas
  • Ā½ cup white sugar
  • Ā½ cup brown sugar
  • 1 cup water
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tbsp vanilla extract or vanilla paste

Instructions:

In a saucepan over medium heat, mashĀ 2 very ripe bananas.

Slowly add theĀ white sugar, brown sugar, and water, stirring everything together. Bring the mixture to a boil, then reduce the heat and let it simmer for aboutĀ 10 minutes.

Add the cinnamon, nutmeg, and vanilla. Stir well and let everything hang out for another minute or two so all those banana-bread flavors can come together.

Now for the important part:Ā strain the syrup.Ā šŸ˜‚ We are making syrup, not banana soup, so we donā€™t want chunks of banana floating around in our drink.

Pour the strained syrup into a clean bottle or jar and let it cool before refrigerating.

Store it in the refrigerator and use it in your favorite coffee drinks, iced coffees, lattes, or whatever else you decide needs a little banana-bread magic.

My homemade syrup usually lasts about 2ā€“3 weeks in the fridge.