To quickly and effortlessly make this tasty fall-inspired beverage, you’ll need a trusty blender. That’s why we’ve turned the traditional caramel apple macchiato recipe upside down and reduced it to three simple steps.
Caramel apple macchiato recipe free#
Feel free to half the recipe if you don’t think you’ll use it up within that time frame.At Lifeboost Coffee, we love to make coffee easy. We recommend keeping this syrup sealed in the fridge and using it within two weeks. Adding additional ingredients, however, usually shortens the shelf life. Plain homemade simple syrups can last anywhere from one to six months, depending on the ratio of sugar to water. Substitute the brown sugar for Swerve brown sugar replacement and replace the apple juice with an additional ¼ cup of water. You’ll still get some natural sugar from the apples, but you can avoid all refined sugars. For more on the differences between your favorite menu items, check out our post on The 7 Most Popular Espresso Drinks.Ĭan I make a sugar-free apple crisp macchiato? Sometimes, the baristas may make the milk extra foamy to have a thicker froth layer on top. When coffee shops advertise flavored “macchiatos,” the resulting drink is actually much closer to a latte in terms of the milk: espresso ratio. We’ll be the first to say that this recipe is far from a traditional macchiato, consisting of a straight espresso shot topped with a few dollops of milk foam. What’s the difference between a macchiato and a latte? An excellent middle-of-the-road choice is pink lady apples, which fall somewhere between the two in terms of both tartness and sweetness. If you’re really set on having the sweetest syrup possible, Honeycrisp apples are the way to go. Their tartness helps the apple flavor shine through in baked goods, and it’ll do the same in this drink. Granny Smith apples are the type traditionally used in baking, so they may lend a more authentic taste to your apple crisp macchiato. What type of apple works best in this recipe? Sprinkle a pinch of cinnamon on top of the foam or whipped cream.
Add 1-3 Tbsp of apple crisp syrup directly in coffee.Brew espresso or coffee and pour into your Ember Mug², set at 133☏.Syrup will keep in the fridge for 1-2 weeks.Let syrup cool completely in the fridge before use.Press down on apples with a spoon to release all juices. Once boiling, reduce heat and simmer on medium-low heat for 15 to 20 minutes, stirring occasionally. Place washed, sliced apples in a medium saucepan and top with other ingredients.2 oz espresso or 4 oz strongly brewed coffeeĭirections Prepare the Apple Crisp syrup:.Check out the Apple Crisp Macchiato – the sweet and spiced drink that’ll remind you of picking apples in crisp fall weather, and all the apple desserts that follow. There’s a new fall drink in town, and it surprisingly has nothing to do with pumpkin.
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