1. Make the apple brown sugar syrup: in a small pot on medium-high heat, add the brown sugar, water, cinnamon and applesauce and bring to a boil. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and set aside. Store in a jar or airtight container in the fridge for 1 week.
2. Make the spiced apple caramel drizzle: In a medium pot on medium-high heat, add sugar and water, stirring to dissolve the sugar. Bring to a low boil/simmer for about 8 minutes until it becomes a deep amber colour. You can swirl the pot occasionally but don’t stir vigourously. Once amber, remove pot from heat. Wait about a minute, then add the vegan cream and butter (stand back! It might sputter at first!). Reduce heat setting to low, add the applesauce and spices and stir until smooth (mixture will likely still bubble). Remove from heat and let cool 10 minutes.

For the iced version:

1. Brew the espresso shot. Add 2 tbsp of apple brown sugar syrup and stir to combine.
2. Fill your glass with ice cubes. Add the milk, then pour the espresso overtop. Drizzle on a few tbsp of the spiced apple caramel drizzle in a criss cross pattern. Enjoy!

For the hot version:

1. Brew a shot of espresso into your mug. Add 2 tbsp apple brown sugar syrup and stir to combine.
2. Heat or froth your milk with a steam wand, frother, or in a pot on the stove. Add to your mug. Top with a few spoonfuls of spiced apple caramel drizzle in a crisscross pattern. Enjoy!