Apple Crisp Macchiato

For the Spiced Apple Syrup

1. Add brown sugar, cinnamon, and freshly grated nutmeg to a saucepan.
2. Add sliced apples and top with water. Bring mixture to a simmer.
3. Swirl the pan sporadically, encouraging the sugar to move throughout the pan and dissolve.
4. Once the sugar has dissolved, remove from heat and set aside. As the mixture cools, the apple, cinnamon, and nutmeg will infuse the syrup with excellent flavor.
5. Once completely cool, sample the syrup. If the flavors haven’t developed to your liking, let it steep a little longer!
6. When flavors have developed, strain the mixture removing the apple and cinnamon. Pour mixture in a glass jar and refrigerate until ready to use.

To Assemble an Apple Crisp Macchiato

1. Add spiced apple syrup to a large mug.
2. Bring milk of choice to a simmer in a saucepan. Using a handheld frother, froth the milk until foamy. If you don’t have a handheld frother, just whisk vigorously until the milk is foamy.
3. Pour milk into the mug, reserving some of the foam to top the macchiato.
4. Pour the espresso shot over the milk and syrup.
5. Spoon foamed milk on top of mug.
6. Drizzle lightly with caramel sauce and sprinkle with nutmeg. Enjoy!

Notes

1. The syrup will keep for 1 week in the refrigerator.