Coffee Drink
Apple Crisp Oatmilk Shaken Espresso Recipe
Apple crisp oatmilk shaken espresso combines espresso, apple flavor, brown sugar, ice and oat milk, often with cinnamon. This home version uses apple syrup for a smooth drink with a cold, lightly foamy coffee base.
Drink Snapshot
- Caffeine
- About 75 mg reference36 g prepared espresso; generic USDA compositionCalculated, not measured; actual coffee and café portions vary.
- Calories
- About 100 kcalMonin US Apple Syrup and Oatly US Barista EditionDefined home serving; optional cinnamon excluded. Calculation below.
Serving, sugar and sources
- Serving
- 1 drink: 36 g espresso, 10 ml apple syrup, 3 g brown sugar, 90 ml oat milk and 150 g ice
- Made with
- Espresso, apple syrup, brown sugar, ice and oat milk
- Sugar
- About 13 g total. About 7.3 g from syrup, 2.9 g from brown sugar and 2.6 g from oat milk. The named US oat-milk label classifies its sugars as added.
- Preparation
- About 5 minutes with espresso equipment ready
Manufacturer labels and USDA references checked 26 September 2026. Estimates describe this home recipe and these products; other syrups, milks and café portions differ. See the full calculation or label comparison.
Key Takeaways
- 1Dissolve 10 ml apple syrup and 3 g brown sugar in 36 g espresso. Cool over ice before sealing the shaker; add 90 ml oat milk after shaking.
- 2The named-ingredient recipe is about 100 kcal and 13 g total sugar. About 75 mg caffeine is a generic espresso reference, not a measured café serving.
- 3Apple syrup, juice and applesauce are different ingredients. This recipe needs neither fresh fruit nor a cream topping.
On This Page8 Sections
What Gives It the Apple Crisp Flavor?
Apple syrup brings the fruit note, brown sugar supplies sweetness and a mild molasses character, and optional cinnamon adds spice. Oat milk softens the shaken coffee. There is no baked apple dessert in the glass.
Starbucks describes its seasonal drink as espresso with apple, cinnamon and brown-sugar flavors, shaken and finished with oatmilk. Monin publishes a separate spiced-apple shaken espresso using apple and spiced-brown-sugar syrups. These establish the flavor family, not one universal formula. The recipe below is our own measured adaptation, using dry brown sugar and a modest oat-milk finish. It is not a tested copy of a café recipe or a claim about current seasonal availability.
For the simpler version without apple flavor, see brown sugar oatmilk shaken espresso. For the basic technique, see iced shaken espresso.
Apple Crisp Oatmilk Shaken Espresso Recipe
Makes one drink · About 5 minutes · Use a 350 ml glass with headroom. Have the espresso machine heated and the oat milk chilled. Shake the carton as directed before measuring. Glass capacity is not the finished liquid yield: the drink also contains ice and foam.
Ingredients
- 18 g coffee beans, ground for espresso; brew to 36 g espresso
- 10 ml apple syrup; nutrition example uses Monin US Apple Syrup
- 3 g light brown sugar
- 150 g ice cubes
- 90 ml cold oat milk; nutrition example uses Oatly US Barista Edition
- Small pinch ground cinnamon, optional
Method
- Dissolve. Brew 18 g ground coffee to 36 g espresso in a heatproof cup. Stir in 10 ml apple syrup and 3 g light brown sugar until the sugar dissolves.
- Cool. Put 150 g ice in a metal cocktail shaker, add the sweetened espresso and stir with the lid off until cold.
- Shake. Close the shaker securely. Hold both parts firmly away from your face and shake for about 15 seconds.
- Finish. Pour the coffee and its ice into a 350 ml glass. Add 90 ml cold oat milk and an optional small pinch of cinnamon. Stir gently if desired and serve promptly.
Use the espresso brewing guide for the coffee preparation. The 18 g is dry coffee going into the machine; 36 g is brewed espresso coming out. Neither number is the water-tank amount, and espresso crema makes a volume measurement less reliable than weighing the collected coffee.
Without an espresso machine, the same collected weight of strong moka-pot coffee is a starting alternative. Its strength and caffeine will differ. Keep the cooling step: do not seal hot coffee inside a shaker.
Apple Syrup, Juice or Applesauce?
This table scrolls horizontally on smaller screens.
| Apple ingredient | What it contributes | What to do |
|---|---|---|
| Apple coffee syrup | Concentrated sweetness and apple flavor | Use 10 ml for this recipe; check your product label |
| Spiced apple syrup | Apple plus a spice blend | Start with the same small portion and omit extra cinnamon initially |
| Apple juice or cider | More water and a different balance of fruit, sweetness and acidity | Treat it as a different formulation; 10 ml will not reproduce syrup flavor |
| Applesauce or apple purée | Fruit solids and a thicker texture | Avoid it if you want this smooth shaken-coffee texture |
| Apple-flavored creamer | Flavor, sweetness and a milk-like component together | Rework both the syrup and oat-milk amounts; do not add it as a neutral milk swap |
You do not need homemade apple syrup to make the drink. If you use one, record its ingredients and final yield before estimating its calories; boiling reduces water, so the starting fruit and sugar amounts alone do not establish a serving value. Pump volumes also vary—measure milliliters for repeatable results.
If it tastes too sweet, first omit the 3 g brown sugar while keeping the apple syrup. That preserves the named apple-flavor portion and removes about 11 kcal and 2.9 g sugar. If apple flavor itself is too strong, reduce the syrup instead. Change one ingredient at a time so you know which adjustment helped.
How It Compares with Other Apple and Oatmilk Coffees
This table scrolls horizontally on smaller screens.
| Drink | Main distinction | Choose it when |
|---|---|---|
| Apple crisp oatmilk shaken espresso | Apple-flavored coffee shaken over ice, then finished with oat milk | You want apple flavor and a cold, lightly foamy coffee base |
| Brown sugar oatmilk shaken espresso | Brown-sugar sweetness without the apple syrup | You prefer a simpler coffee-and-molasses profile |
| Apple crisp oatmilk macchiato | A layered café-style espresso and oatmilk drink, often with apple drizzle | You want that specific layered presentation; check the café recipe |
| Iced oat-milk latte | Espresso combined with a larger milk portion in many recipes | You want milk to be more prominent than the shaken-coffee texture |
Names do not set a universal size, shot count or caffeine amount. Compare the actual ingredients and serving in front of you. Cold foam, cream and extra drizzle are additions, not requirements for this home recipe.
Calories, Sugar and Caffeine
This serving is about 100 kcal and 13 g total sugar. Its caffeine estimate is about 75 mg, calculated from a generic espresso reference. These figures cover the recipe above with Monin US Apple Syrup and Oatly US Barista Edition, including the brown sugar and excluding optional cinnamon.
The table below is original arithmetic from the published labels, not a tasting trial. Only the apple-syrup portion changes; coffee, brown sugar and oat milk stay fixed.
This table scrolls horizontally on smaller screens.
| Apple syrup | Estimated calories | Estimated total sugar | Practical effect |
|---|---|---|---|
| 5 ml | About 80 kcal | About 9 g | Less syrup and less apple flavor |
| 10 ml: this recipe | About 100 kcal | About 13 g | The defined starting portion |
| 15 ml | About 110 kcal | About 16.5 g | More syrup and sweetness |
Serving calculation and source assumptions
Monin lists 90 kcal and 22 g sugar per 30 ml; 10 ml contributes 30 kcal and about 7.33 g sugar. Oatly US Barista lists 140 kcal and 7 g sugar per 240 ml; 90 ml contributes 52.5 kcal and 2.625 g sugar. USDA brown sugar, NDB 19334, supplies 380 kcal and 97.02 g sugar per 100 g; 3 g contributes 11.4 kcal and 2.9106 g sugar. USDA prepared espresso, NDB 14210, supplies 9 kcal and 212 mg caffeine per 100 g; 36 g contributes 3.24 kcal and 76.32 mg caffeine. The sum is 97.14 kcal and about 12.87 g sugar before rounding. Product formulations vary by market and can change; your carton and bottle labels take precedence.
Adding oat milk or melting ice dilutes caffeine concentration; it does not remove caffeine already in the coffee. Decaf espresso lowers caffeine but is not necessarily caffeine-free. A café drink with more shots or different espresso cannot be assigned this recipe's estimate.
Apple Crisp Shaken Espresso Questions
Is apple crisp oatmilk shaken espresso dairy-free?
Do I need fresh apple or apple juice?
Can I make it without brown sugar?
Why did the foam disappear?
Is this the same as Starbucks?
Can I prepare it ahead?
Editor's Take
Sources and Further Reading
6 references
External links open in a new tab
Drink context
Nutrition sources
- MoninApple Syrup, US label90 kcal and 22 g sugar per 30 ml; named syrup basis(opens in a new tab)
- OatlyBarista Edition Oatmilk, US label140 kcal and 7 g sugar per 240 ml; named oat-milk basis(opens in a new tab)
- USDA SR28Brown sugar, NDB 19334Record beginning on PDF page 733; energy and total sugar per 100 g(opens in a new tab)
- USDA SR28Prepared espresso, NDB 14210Record beginning on PDF page 540; generic energy and caffeine per 100 g(opens in a new tab)