In a medium saucepan, combine brown sugar, apple juice, cinnamon sticks, and a pinch of salt. Heat over low to medium heat, whisking until the mixture is combined. Allow it to simmer for 5–10 minutes, or until thickened and syrupy, stirring occasionally.

Once thickened, remove the saucepan from heat and stir in the vanilla extract. Let the apple brown sugar syrup cool completely—this will take about 15-20 minutes.

In a mixing container, pour in your choice of full fat coconut milk or barista-style oat milk. Add the cooled apple brown sugar syrup and use a frother or whisk vigorously until the mixture is creamy and frothy.

Fill a tall glass with ice to keep your Iced Apple Crisp Nondairy Cream Chai refreshingly cold. Pour in the chai tea concentrate, filling about half of the glass. Then, add oat milk to your desired taste, stirring gently to combine.

Using a spoon or a pour-over technique, carefully spoon or pour the frothy apple sweet cream over the chai mixture. Let it cascade down the ice.

Sprinkle a dash of cinnamon on top of the frothy apple cream as a lovely garnish.