Prepare Apple Brown Sugar Syrup by combining brown sugar, apple juice, cinnamon sticks, and salt in saucepan over low heat until thickened, then stir in vanilla and cool.

Create the Apple Crisp Cream by mixing coconut milk and cooled syrup until creamy; adjust thickness with oat milk if necessary.

Assemble the Latte by filling a tall glass with ice, then pouring chai concentrate and oat milk over the ice.

Top with the apple crisp cream, drizzling it over the chai mixture and adding a pinch of cinnamon on top.

Serve Immediately while cold and the cream is frothy.