Prepare the Espresso Mixture: In a small bowl, whisk together brown sugar and ground cinnamon with your freshly brewed espresso until fully combined. Allow the mixture to sit at room temperature for about 5 minutes to cool slightly.

Make Apple Cider Ice Cubes: Combine apple cider in an ice cube tray and freeze for at least 4 hours or until solid. Use regular ice cubes for a quicker option if short on time.

Blend the Frappuccino: In a blender, add the frozen apple cider ice cubes, cooled espresso mixture, and oat milk. Blend on high for about 30 to 40 seconds until you achieve a smooth and creamy consistency.

Serve and Garnish: Pour the blended frappuccino into a tall glass, leaving space for your whipped cream. Spoon on the whipped cream, sprinkle with maple sugar, and drizzle with maple syrup.