Copycat Starbucks Iced Apple Crisp Oatmilk Shaken Espresso Recipe

There’s something about that first sip of Starbucks’ Iced Apple Crisp Oatmilk Shaken Espresso that takes you right into sweater weather, whether the leaves are falling or not. It’s crisp and cozy, cool and caffeinated, like biting into a warm apple tart… but iced. If you’ve ever craved that balance of spice, sweetness, and mellow espresso without the drive-thru line (or the seasonal limitations), this homemade Apple Crisp Shaken Espresso hits the spot.

I still remember the first time I tried the original. I’d just finished raking a mountain of leaves, half of which blew right back into the yard, and figured I’d “treat myself” with something fall-y. That drink stopped me in my tracks. The oatmilk was creamy, the apple was surprisingly bright, and the espresso gave it backbone without being bitter. I knew then I’d need to recreate it once it vanished off the menu.

This version? It’s even better chilled in your own glass, especially when you shake it yourself. That moment when the syrup and espresso meet the ice, it’s like fall got frosted.

How to Make Starbucks Apple Crisp Shaken Espresso at Home

Start with a spiced apple syrup, apple cider simmered with brown sugar, cinnamon, and a pinch of salt, until it smells like your kitchen’s wearing flannel. Stir in a splash of lemon to keep things bright. Then pull a few shots of blonde espresso, hot and mellow, and shake it hard with ice and that golden syrup.

Pour it into a tall glass, top it off with chilled oatmilk, and give it the gentlest swirl. You’ll get that creamy foam cap and apple-cinnamon swirl that tastes like autumn had a caffeine habit.

It’s cold, cozy, and just the right amount of sweet. One sip and you’re back in that Starbucks drive-thru, but this time, in slippers.

Nutrition Facts (Estimated per 16 oz drink)

• Calories: 170 to 200
• Fat: 3 to 5 g
• Carbs: 35 to 40 g
• Sugar: ~28 to 30 g
• Protein: 2 to 3 g

Will vary depending on how much syrup you use and which oatmilk brand.

Ingredients (1 grande-style drink, 16 oz)

Prep time: 5 minutes
Cook time: 10 minutes (for syrup)
Total time: 15 minutes
Servings: 1

For the Apple Brown Sugar Syrup:

• 1 cup apple juice or cider (unfiltered preferred)
• 1 cup light brown sugar
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• Pinch of salt
• 1 tsp lemon juice or ⅛ tsp malic acid (for tang)

For the drink:

• 3 shots blonde espresso (or 3 oz strong brewed coffee)
• 2 to 3 tbsp homemade apple brown sugar syrup (to taste)
• 1 heaping cup ice (for shaking)
• ½ to ¾ cup oatmilk (chilled)

Tools You’ll Need

• Cocktail shaker or mason jar with lid
• Saucepan for syrup
• Measuring cups and spoons
• Espresso machine or moka pot (or French press, in a pinch)
• Tall glass (16 oz)
• Spoon or straw for stirring

Instructions

Step 1: Make the syrup (can be made ahead)

1. In a small saucepan, combine apple juice, brown sugar, cinnamon, and a pinch of salt.
2. Bring to a simmer over medium heat and let it bubble gently for 10–12 minutes until slightly thickened.
3. Remove from heat. Stir in lemon juice or malic acid.
4. Cool completely before using. Store in a jar in the fridge for up to 2 weeks.

Step 2: Brew your espresso

Pull 3 shots of blonde espresso. If you’re using a moka pot or strong brewed coffee, aim for about 3 oz liquid total. Let it cool slightly before shaking.

Step 3: Shake it up

Add espresso, 2 to 3 tbsp of your syrup, and ice to your shaker. Shake vigorously for 10–15 seconds until frothy and chilled.

Step 4: Pour and finish

Strain into a glass filled with fresh ice. Top with oatmilk. Give it a gentle swirl or stir.

Optional: sprinkle a pinch of cinnamon on top or drizzle with spiced apple syrup for extra autumn magic.

Tips

• Want more apple zing? Add a splash of boiled-down cider concentrate to the syrup.
• For maximum froth, use a metal cocktail shaker. Mason jars work too, just shake a little longer.
• A dusting of nutmeg or apple pie spice adds a nice finishing touch if you’re feeling festive.
• Use barista-style oatmilk if possible, it foams better and won’t separate in cold drinks.

What to Serve With

Sweet bites to double down on cozy

• Mini apple cider donuts: The cinnamon-sugar crunch with a cold apple espresso? That’s a fall carnival in your mouth.
• Oatmeal raisin cookies: Echoes the oatmilk and brown sugar vibe perfectly. Especially warm from the oven.
• Spiced banana bread: The kind with a toasty crust and gooey middle. Pairs so well with apple syrup’s tang.

Savory contrasts that hit just right

• Bacon egg bites or veggie frittata: The saltiness balances the sweet apple notes. Great for breakfast or brunch.
• Grilled cheese with sharp cheddar: Don’t knock it till you sip the espresso after a bite, sweet and savory collide in the best way.
• Butter croissant with honey: Simple but elegant. The flake melts with the milk and syrup beautifully.

Light & fresh for daytime sipping

• Gala apple slices with peanut butter: A light, wholesome side that mirrors the drink’s fruitiness and adds protein.
• Carrot sticks & hummus: Sounds odd, but the earthiness of hummus offsets the sweetness just enough to refresh the palate.

Variations

Warm Apple Crisp Espresso

No ice, no shake, just cozy. Stir syrup into hot espresso, then top with steamed oatmilk and a cinnamon sprinkle.

Protein-Boosted Version

Blend oatmilk with 1 scoop unflavored or vanilla protein powder until frothy. Pour over your shaken espresso and syrup mix. Tastes like apple pie milkshake with a fitness twist.

Apple Pie Macchiato Style

Layer it like Starbucks’ Apple Crisp Macchiato: pour oatmilk first, then float the espresso and syrup on top. Drizzle with spiced apple syrup for a pretty stripey glass.

Spiced Cold Foam Topper

Blend ¼ cup oatmilk, a tiny splash of syrup, and 1 tbsp of protein powder or whipping cream until foamy. Spoon over the finished drink for a cloud of spiced goodness.

Decaf Version

Use decaf espresso or Swiss water process beans. Still gorgeous, still cozy, just with no buzz.

Boozy Brunch Special

Add ½ oz bourbon or spiced rum to the shaker before ice. Shake like you mean it. Top with oatmilk and a pinch of cinnamon. Hello, fall weekend.

Ingredient Substitutes

• Apple juice or cider → Try pear juice, white grape juice, or peach juice for a similar fruit-forward sweetness.
• Brown sugar → Swap with coconut sugar, maple syrup, or raw sugar depending on what you have on hand.
• Cinnamon stick → Use ¼ teaspoon ground cinnamon or a pinch of apple pie spice.
• Malic acid or lemon juice → Substitute with ½ teaspoon apple cider vinegar per syrup batch to keep that subtle tang.
• Blonde espresso → A light roast espresso works well, or brew strong coffee with a moka pot or Aeropress.
• Oatmilk → Almond, cashew, or whole milk are great alternatives. Each brings a slightly different texture and taste.
• Ice → Coffee ice cubes are a fun option for extra depth and flavor as they melt.

onest Review

After a handful of test runs (and more than a few sticky syrup spills), this homemade Apple Crisp Shaken Espresso really does capture that Starbucks magic. The apple-brown sugar syrup brings that warm, baked-fruit vibe, and when it’s shaken with espresso and ice? You get that same frothy, lightly spiced top note that made the original so addictive.

Is it an exact match? Not quite. Starbucks has their syrups dialed in with industrial precision, and their Blonde Espresso roast has a softness that’s tough to mirror unless you’re using the same beans. But flavor-wise? It lands in the same cozy corner, autumn in a cup, chilled just right.

The texture from shaking is spot on, too. You get that little foam layer that makes each sip feel like more than just iced coffee. It’s drinkable comfort, especially on those days when you want fall flavors but still need caffeine and clarity.

If you’re someone who craves that seasonal release but hates waiting for Starbucks to bring it back, or you just want a cheaper way to get your fix, this is 100% worth adding to your at-home lineup. I’ve already made it twice this week… and it’s still only October.