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In a small saucepan, whisk together the brown sugar, apple juice or concentrate, cinnamon sticks, and pinch of salt.
Bring the mixture to a simmer. Once simmering, cook on low heat for 5-10 minutes, stirring occasionally. Don't let the syrup boil. The syrup should begin to thicken.
Remove from the heat and add the vanilla extract. Let cool completely at room temperature. The syrup will continue to thicken as it cools.
Store in an airtight container in the fridge for up to a week.
Drizzle 1-2 tbsp of the apple crisp syrup on the sides and bottom of a glass or mug.
For a Hot Macchiato: heat the oat milk in the microwave or with a milk steamer.
Pour the amount of oat milk you prefer into the glass or mug (about 6-8 oz, or ⅔ of the way full).
For an Iced Macchiato: add a handful of ice cubes (or use oat milk ice cubes to prevent the macchiato from watering down).
Whisk together 1 double shot of freshly brewed blonde espresso and 1-2 tablespoons of the spiced apple crisp syrup. Pour on top of the oat milk.
TIP: to get a layered effect for the iced macchiato, pour the espresso slowly onto one of the ice cubes vs. directly into the oat milk.
Top with another drizzle of apple crisp syrup.