Iced Apple Crisp Chai (Starbucks Copycat) Recipe
A refreshing Starbucks copycat iced apple crisp chai latte featuring a creamy nondairy apple crisp cold foam made with oat and soy milk, served over chai tea concentrate with ice, and sweetened with homemade apple brown sugar syrup infused with cinnamon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 serving
- Category: Beverage
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Drink
- 3 oz chai tea concentrate
- Ice
- 4 oz oat milk (barista style or extra creamy recommended)
- 3 oz nondairy apple crisp cold foam (see below)
Nondairy Apple Crisp Cold Foam
- 3/4 cup soy milk (barista style or extra creamy recommended)
- 1/4 cup oat milk (barista style or extra creamy recommended)
- 3 Tbsp apple brown sugar syrup (see below)
- 1/4 tsp soy lecithin powder (optional)
- 1/4 tsp soy protein isolate (optional)
Apple Brown Sugar Syrup
- 1 cup water
- 1 cup packed brown sugar (dark recommended for caramel flavor)
- 2 cups sliced apples (from 1-2 apples)
- 1/2 tsp ground cinnamon
Instructions
- Prepare the Drink: Add 3 oz of chai tea concentrate to an ice-filled glass. Pour 4 oz of oat milk into the glass to combine.
- Add the Foam: Top the drink with 3 oz of the nondairy apple crisp cold foam prepared below.
- Mix Cold Foam Ingredients: In a mason jar or bowl, combine 3/4 cup soy milk, 1/4 cup oat milk, 3 Tbsp apple brown sugar syrup, 1/4 tsp soy lecithin powder (optional), and 1/4 tsp soy protein isolate (optional). Shake or stir until well mixed. Store in an airtight container in the fridge if not using immediately.
- Froth the Cold Foam: Just before serving, froth the mixture using an electric frother, hand mixer, blender, or by shaking vigorously in a mason jar until the mixture becomes foamy.
- Make Apple Brown Sugar Syrup: In a medium saucepan, combine 1 cup water, 1 cup packed brown sugar, 2 cups sliced apples, and 1/2 tsp ground cinnamon. Bring to a boil over medium heat.
- Simmer Syrup: Once boiling, reduce heat and let the mixture simmer for 15-20 minutes until it thickens and the apples soften.
- Strain Syrup: Pour the syrup mixture through a strainer into a bowl, pressing the apples with a wooden spoon or spatula to extract maximum juice and flavor.
- Store Syrup: Transfer the syrup to a mason jar or airtight container and refrigerate until completely cooled. The syrup will continue to thicken as it cools and can be stored for up to one month.
Notes
- Use barista-style or extra creamy oat and soy milk for best foam texture and flavor.
- Soy lecithin and soy protein isolates are optional but improve foam stability and creaminess.
- The apple brown sugar syrup can be made ahead and stored in the refrigerator for up to one month.
- The cold foam is best used fresh but can be stored briefly in the fridge and re-frothed before use.
- Dark brown sugar provides a richer caramel flavor for the syrup, but light brown sugar works as well.
