Wash and roughly core the apple. Then thinly slice the apple.

In a small to medium pot, combine apples, apple cider, and brown sugar.

Bring to a boil then turn to simmer. Cover and simmer for 10 minutes. 

Using a masher or wooden spoon, press the apples a few times to get more juice out.

Let it simmer for another 30 – 40 minutes.

Turn off the heat and take the pot from the stove. Let it cool for 8 – 10 minutes before pouring the syrup into a jar through a strainer or nut milk bag **

Let the syrup cool in the fridge for at least half an hour (it will thicken more once cooled)

If making an iced drink, start with adding 1 - 1 1/2 cup of ice cubes to a tall glass.

Add 1/4 – 1/3 cup brown sugar apple syrup to the cup or glass. Depending on how sweet you prefer the apple crisp coffee to be, add more or less syrup. 

Add 2 shots of espresso or equal amounts of strong black coffee.

For a hot macchiato, heat the milk, either on the stove or in the microwave.*** and froth it well.

Pour the milk, hot or cold, over the espresso.

Drizzle the apple crisp macchiato with more apple syrup if desired.