Ingredients

• 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

Caramel Drizzle

• 1 cup granulated sugar
• 6 Tbsp unsalted butter
• ½ cup heavy cream, room temperature
• 1 tsp salt

Latte

• 2 shots of espresso
• ¾ cup steamed milk of choice
• 1 Tbsp apple syrup (adjust to taste)
• 1 Tbsp caramel drizzle (adjust to taste)

Directions

1. 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.
2. 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!

Caramel Drizzle

1. 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.
2. Stir in butter until combined. If the butter separates or sugar starts to clump, remove from heat and whisk until smooth.
3. 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.
4. 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.

Assembly

1. Brew 2 shots of your favorite espresso.
2. 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).
3. Pour espresso into glass, then add steamed milk. Top with milk foam or whipped cream if desired (plus an extra drizzle of caramel!).