Apple Brown Sugar Syrup

This Starbucks-inspired apple brown sugar syrup is a delicious way to add some rich autumnal spice to your morning lattes, pancakes, waffles, mocktails, and more! It is so easy to make and comes together in less than 30 minutes.

You won’t believe how easy it is to make this apple brown sugar syrup from scratch at home. It’s so flavorful and is a wonderful way to enjoy fall flavors whenever you’re craving them. Adapted from my go-to brown sugar syrup, this version is laced with cozy cinnamon and sweet apple flavors.

 

Why You’ll Love This Recipe

• It’s very easy to make with only a handful of ingredients. You probably have the ingredients at home already!
• It’s not just for drinks! You can drizzle it over pancakes, waffles, ice cream, and more!
• This syrup is inspired by SB, so you can use it to make a copycat version of their iced apple crisp oat milk shaken espresso or iced apple crisp oatmilk macchiato for a fraction of the price!

Ingredients You’ll Need

• brown sugar — I use dark brown sugar for a deeper caramel flavor thanks to the higher amount of molasses. If you want a lighter caramel flavor, you can use light brown sugar.
• apple — I use a honey crisp apple to add apple flavor to the syrup. You can also add a splash of 100% apple juice to help amplify the flavor. I will usually add a tablespoon if I have it on hand.
• cinnamon sticks — the more fresh your cinnamon sticks, the less you need! I usually add 2 to 3 sticks to simmer in the syrup. If you’re not a huge fan of cinnamon, I’d reduce it to 1 to 2 sticks.
• water

How to Make Apple Brown Sugar Syrup

• Add the brown sugar, apple (and apple juice), cinnamon sticks, and water to a saucepan.
• Simmer the mixture over medium-low heat for 20 to 25 minutes or until the apples are softened, stirring every couple of minutes.

• Using a potato masher or whisk, press down on the softened apples to break them down and get them to release their apple flavoring.
• Strain the syrup through a fine mesh strainer, making sure to press the apples to really squeeze out as much liquid as possible.
• Use immediately or let it cool and store it in the fridge in an airtight container.

Recipe Tips and Notes

• If it gets too thick for your liking, you can stir a teaspoon of water at a time into the syrup until it’s at your desired consistency. If it’s not as thick as you’d like, you can add more brown sugar.
• You can also continue to simmer the syrup after straining the syrup until the syrup is a saucy thickness if you’d like to use it as a drizzle.
• Try not to boil the syrup on high heat, a gentle simmer is all you need to dissolve the brown sugar.
• I cut the apple into 4 pieces because it’s easier to crush it than if the apples were diced into small pieces.
• Make sure to wash the apple thoroughly or peel the apple beforehand.

Make Ahead Tips

• Meal prep: once cooled, store the brown sugar syrup in a mason jar or syrup bottle for up to 2 weeks in the fridge.
• Freezer: you can totally freeze this syrup if you can’t use it all up in time. Here’s an easy hack: once cooled, transfer the syrup into an ice cube tray. When you’re making your espresso, add the syrup cubes to your cup and the espresso will melt the syrup!

Want More Syrups?

Try these other homemade syrups for your coffees:

• Brown Sugar Syrup
• Honey Lavender Syrup
• Blueberry Simple Syrup
• Lavender Simple Syrup

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