1. In a small saucepan, combine the brown sugar, apple juice, cinnamon sticks (or ground cinnamon), and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has dissolved. Remove the pan from the heat and stir in the vanilla extract. Allow the syrup to cool completely before using.

2. In a small bowl or jar, whisk together the coconut milk (or your choice of nondairy cream), 1 tablespoon of the Apple Brown Sugar Syrup, and 1-2 tablespoon of soy or oat milk. Whisk until the mixture is smooth and well-combined. Set aside.

3. In a glass, combine the chai tea concentrate with the oat milk (or milk of your choice). Add a handful of ice cubes to chill the latte.

4. Pour the nondairy apple crisp cream over the iced chai latte. Gently stir the layers together, if desired, to create a swirled effect.

5. Serve the Iced Apple Crisp Nondairy Cream Chai Latte immediately, optionally topped with a sprinkle of cinnamon or a drizzle of the remaining Apple Brown Sugar Syrup.