To make apple English breakfast syrup: combine sliced apple, coconut sugar, star anise, ginger and water in a saucepan over medium heat. Bring to a boil and reduce heat to low. Simmer for 20-25 minutes, until apple slices are very soft. Strain mixture into a measuring cup or mug and stir in tea crystals. Set aside.

To make coconut caramel: combine coconut cream and coconut sugar over medium heat in a saucepan and bring to a boil. Reduce heat to low and simmer until sauce turns a deep golden brown and sticks to the back of a spoon about 20 minutes, stirring regularly. Transfer to a small jar and cool for 20 minutes to thicken further.

Assemble macchiato: combine ¼ cup of apple syrup in the bottom of a large mug. Top with steamed almond milk. Finish with frothed milk and a drizzle of coconut caramel.