Apple Crisp Chai Starbucks has become my cozy weather obsession, and I’m guessing you’re here because you love that warm spiced apple vibe too. Maybe you’ve tried the store version and want a homemade twist that’s kinder on the wallet. Or maybe you want a nondairy option that still tastes indulgent and creamy. Either way, I’ve got you covered with a simple, friendly guide to making your own iced version at home. I’ll walk you through the syrup, the cold foam, and some easy swaps so you can tweak it to your taste. Grab a comfy sweater and let’s get into it. 
What is the Iced Apple Crisp Nondairy Cream Chai?
This drink is a chilly, layered treat built on spiced chai tea, sweet apple brown sugar syrup, and a silky nondairy cold foam. It tastes like a crisp orchard afternoon in a cup. You get those cozy fall spices, a mellow apple pie sweetness, and a creamy finish that feels like dessert without tipping into heavy territory.
At the coffee shop, it’s designed to be nut free and dairy free with a creamy top that still feels rich. At home, we’ll use simple pantry ingredients to get the same effect. The base is chai, which brings cinnamon, clove, cardamom, and black tea. The apple syrup adds a gentle tart-sweet note and a touch of caramel from brown sugar. Then the nondairy cold foam tops everything with a soft, cloud-like finish.
I love that this drink gives you the energy of black tea without feeling jittery. It also plays beautifully with snacks. If you want to match that fall bakery vibe, try it with flaky, buttery apple turnovers. The combo is a weekend dream.
And yes, I’ll mention it plainly: if you’re craving the exact vibe you get from the Apple Crisp Chai Starbucks menu, this recipe scratches that itch while letting you control sweetness and dairy choices.
How to make apple brown sugar syrup
This is the secret sauce. It’s quick, and your kitchen will smell like a cozy candle.
Ingredients
- 1 cup apple cider or unsweetened apple juice
- 1/2 cup water
- 2/3 cup brown sugar, packed
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground clove or allspice
- 1 teaspoon vanilla extract
- Pinch of salt to round the sweetness
Directions
- Add apple cider, water, brown sugar, cinnamon, ginger, clove, and salt to a small saucepan.
- Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Remove from heat, stir in vanilla, and let it sit 10 minutes to deepen the flavor.
- Strain if you used a cinnamon stick. Pour into a jar and refrigerate for up to 2 weeks.
Tips you’ll actually use: If you like a stronger apple note, reduce the syrup another 2 to 3 minutes. If it’s too thick after chilling, stir in a teaspoon of hot water to loosen. For a brighter apple taste, add a small splash of lemon juice after it cools.
One more idea for apple lovers: bake a quick treat to go with your iced chai. This 3 ingredient apple cake is simple, fast, and perfect for sharing.
How to make nondairy apple crisp cold foam
Cold foam is the silky topping that makes the drink feel fancy. The trick with nondairy milk is picking one that froths. Barista-style oat milk is the most dependable, but almond milk works if you use a hand frother and keep it very cold.
What you’ll do: Mix 1/4 cup very cold oat milk with 1 tablespoon of the apple brown sugar syrup and a tiny pinch of salt. Use a hand frother, blender, or a jar with a tight lid. Froth for 15 to 25 seconds until thick and pillowy. It should look like soft whipped cream that pours slowly.
For extra fluff, add 1 tablespoon of coconut cream or dairy free half-and-half. Chill your cup and utensil, and keep the milk as cold as possible to help it hold its texture.
“I tried the nondairy cold foam with oat milk and a splash of coconut cream, and it tasted like the coffee shop version. My husband asked where I bought it.”
How to make Iced Apple Crisp Chai
Here’s the fun part. Layering this drink makes it feel special, even on a busy morning.
What you will need
- Strong chai tea, chilled
- Apple brown sugar syrup
- Ice
- Nondairy milk for cold foam, plus a little for the drink if you like
- Optional toppings: cinnamon sugar, apple pie spice, or a thin apple slice
Make your chai: Steep 2 chai tea bags in 1 cup boiling water for 5 to 7 minutes, then chill. If you’re using a concentrate, dilute per the bottle instructions so the apple syrup doesn’t make it too sweet.
Build your cup: Add ice to a tall glass. Pour in 3/4 to 1 cup cold chai. Stir in 1 to 2 tablespoons apple syrup, tasting as you go. If you like it creamier, splash in 2 to 3 tablespoons nondairy milk before topping.
Add the foam: Gently spoon or pour the cold foam over the top. Finish with a light dusting of cinnamon sugar. That’s it. Sip and feel your shoulders drop a little.
Pro tips for best flavor
Use apple cider rather than apple juice if you can, since it has richer flavor. Keep your milk cold and your foam tools cold too. Taste the syrup before adding more, especially if your chai concentrate is already sweet. If you want that unmistakable Apple Crisp Chai Starbucks vibe, do not skip the cinnamon or the brown sugar in the syrup.
Variations on recipe
Hot version: Warm the chai and stir in your apple syrup, then top with warmed nondairy foam. It turns into a cozy mug situation in seconds.
Extra apple-forward: Add a thin slice of apple as a garnish or muddle a few diced apple pieces in the bottom of your glass before adding ice. It’s subtle but adds a nice fresh note.
Stronger tea: Brew your chai double strength if you like a bolder base. That helps when you add more ice.
Spice twist: Swap cinnamon for apple pie spice or add a pinch of nutmeg. Just go light so the clove and cardamom still shine.
Sweetness swap: Use maple syrup instead of some of the brown sugar in the apple syrup for a smoky finish. Honey works too, but add it after the syrup cools to keep the flavor clean.
Milk options: Oat milk is the creamiest for foam. Almond milk froths with a bit more effort. Coconut cream gives great body with a light tropical hint. If you need to keep it nut free, stick to oat or soy.
Batching the syrup: Double or triple the syrup and store it. It keeps well for about two weeks in the fridge, and it makes quick morning drinks almost too easy.
Party trick: Set up a little chai bar with ice, chai, syrup, a jar of foam, and toppings like cinnamon sugar. Guests can build their own. It’s laid back, impressive, and fun to sip alongside something flaky or crunchy. If you’re baking for the group, those apple turnovers will disappear first. And if time is tight, that 3 ingredient apple cake is a lifesaver.
Common Questions
Can I use store-bought chai concentrate? Absolutely. Choose an unsweetened or lightly sweet version so you can control the sweetness with your apple syrup.
What if my cold foam won’t thicken? Make sure your milk is very cold and use a barista blend if possible. Add a spoon of coconut cream for extra body and froth a little longer.
How long does the syrup last? Up to 2 weeks in the fridge in a sealed jar. If it thickens too much, loosen with a splash of hot water and stir.
Can I make it caffeine free? Yes. Use decaf chai bags or a decaf black tea with a pinch of cinnamon and cardamom added to the syrup.
How do I get that classic Apple Crisp Chai Starbucks taste? Keep the spices balanced, use brown sugar in the syrup, and finish with a cinnamon sugar dusting. The nondairy foam brings the whole thing together.
A cozy sip you’ll want on repeat
With a jar of apple brown sugar syrup in your fridge and a carton of oat milk, you can make your own Apple Crisp Chai Starbucks style drink any time. It’s simple, it’s comforting, and it’s easy to tweak for your taste and dietary needs. If you like keeping up with seasonal sips, you might enjoy reading how the Pumpkin Spice Latte returned alongside the Iced Apple Crisp Nondairy Chai. And for another take you can try at home, this helpful Starbucks copycat guide is a great reference. Now it’s your turn to pour a glass, top it with that fluffy foam, and enjoy your cozy moment.
Iced Apple Crisp Nondairy Cream Chai
Ingredients
For the Apple Brown Sugar Syrup
- 1 cup apple cider or unsweetened apple juice Use apple cider for a richer flavor.
- 1/2 cup water
- 2/3 cup brown sugar, packed
- 1 stick cinnamon stick or 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground clove or allspice
- 1 teaspoon vanilla extract
- 1 pinch salt To round the sweetness.
For the Nondairy Cold Foam
- 1/4 cup very cold oat milk Barista-style oat milk recommended.
- 1 tablespoon apple brown sugar syrup
- 1 pinch salt Adds flavor.
- 1 tablespoon coconut cream or dairy-free half-and-half Optional for extra fluff.
For the Iced Apple Crisp Chai
- 2 bags chai tea Steep in boiling water.
- 1 cup boiling water For steeping the chai.
- 3/4 to 1 cup cold chai Based on preference.
- 1 to 2 tablespoons apple syrup Adjust to taste.
- 2 to 3 tablespoons nondairy milk Optional for creaminess.
- as needed ice To chill the drink.
- as desired optional toppings: cinnamon sugar, apple pie spice, or a thin apple slice
Instructions
Make the Apple Brown Sugar Syrup
- Add apple cider, water, brown sugar, cinnamon, ginger, clove, and salt to a small saucepan.
- Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Remove from heat, stir in vanilla, and let it sit for 10 minutes to deepen the flavor.
- Strain if you used a cinnamon stick. Pour into a jar and refrigerate for up to 2 weeks.
Make the Nondairy Cold Foam
- Mix very cold oat milk with 1 tablespoon of the apple brown sugar syrup and a tiny pinch of salt.
- Froth until thick and pillowy, about 15 to 25 seconds.
Prepare the Iced Apple Crisp Chai
- Steep chai tea bags in 1 cup boiling water for 5 to 7 minutes, then chill.
- Add ice to a tall glass and pour in 3/4 to 1 cup cold chai.
- Stir in 1 to 2 tablespoons apple syrup, tasting as you go.
- Splash in 2 to 3 tablespoons nondairy milk if you prefer a creamier drink.
- Spoon or pour the cold foam over the top and finish with a light dusting of cinnamon sugar.