In a sauce pan combine the diced apple, sugar, and water. Bring mixture to a boil and allow to simmer for 10-15 minutes.

Strain the apples from the syrup and add in citric acid, this gives a little tang to the green apple syrup. Store in the refrigerator in an air tight container for 2-3 weeks.

Add the sugar to a medium saucepan over medium heat, stir continuously until the mixture turns a light brown color (about minutes). Break up any lumps as you see and stay patient, it will melt!

Once it has melted into a light brown sauce add in HOT water, if it is not hot your caramel will seize but that is totally fixable!

If your caramel seizes up and hardens, keep whisking over low heat, it may take another 5 minutes but be patient it will come back together.

Store in the refrigerator in an air tight container for 2-3 weeks.

In a cup with ice add syrups, milk, and then espresso. Mix to combine and enjoy!