Autumn has finally arrived, and we’re going all out on pumpkin spice — plus gingerbread, pecan, and honey-dipped apples — as October slowly rolls along.

In late September, Starbucks announced the launch of its Apple Crisp Oatmilk Shaken Espresso, with the seasonal syrup originally slated for release on October 14. However, Food & Wine learned on Wednesday that the syrup would drop early on October 9 — giving fans exactly what they’d begged for, a full five days ahead of schedule.

Determined to snag a first taste, I set my alarm for 4:30 a.m. Starbucks HQ couldn’t provide an early preview, so launch morning would be my only shot. Deeply uncaffeinated but ready for syrupy-sweet goodness, I made my way to the coffee shop.

The goal: Assess Starbucks’ latest move in flavor innovation and brand strategy, part of its ongoing “Back to Starbucks” initiative. In a press release, the development team emphasized creating thoughtful, layered flavors — a promising approach.

“The warm, gooey taste of apple crisp melds with the light roast flavors of Starbucks Blonde Espresso and creamy oatmilk to create a chilled yet cozy cup of coffee that evokes the comfort of autumn,” says Starbucks beverage developer Billy Altieri.

The first wave of autumn drinks on Starbucks’ fall menu set a high bar with the Pecan Oatmilk Cortado, a balanced mix of Blonde Espresso and a nostalgically sweet syrup. Described by the lead menu developer as featuring “saltiness and browned butter notes combined with toasted pecan flavor,” it became the crown jewel of the rollout and a key piece of Starbucks’ broader “Back to Starbucks” plan, aligning with CEO Brian Niccol’s restructuring strategy.

Returning to the drink at hand: If memory serves, the Apple Crisp syrup finishes with soft floral notes, a whisper of the sweet Honeycrisp flavor Starbucks promises. First introduced in 2021, right after the Pumpkin Cream Cold Brew, it evokes the cinnamon-like aura of a holiday candle.

This year’s Apple Crisp Oatmilk Shaken Espresso is light and pleasantly fruit-forward. The syrup blends smoothly with the oatmilk, creating a nostalgic, apple-cinnamon-oatmeal flavor that’s understated yet satisfying. I’d suggest adding a pump of caramel syrup, echoing the Apple Crisp Macchiato from previous years. While the Apple Crisp Cream Chai isn’t returning this season, fans can easily recreate it with a few modifications.

To complement the drink — and a busy day of writing — I ordered the newly launched Protein Cold Foam. Despite Starbucks’ claim that it’s flavorless, it adds a subtle sweet cream quality to the apple syrup. Think of this as pie à la mode. I even caught a faint vanilla ice cream note.

If braised apples and brown sugar aren’t your thing, there’s certainly no shortage of other fall flavors. Luckin Coffeea fast-growing Starbucks rival headquartered in China, recently introduced a Caramel Popcorn Latte. Caribou Coffee is experimenting with Honeycrisp Apple flavorsand Dutch Bros is featuring a Cookie Butter Latte.

This year, it’s clear: pumpkin spice finally has competition.