In a saucepan, combine filtered water, organic brown sugar, sliced Granny Smith apple, vanilla extract, and ground spices. Heat over medium-high until boiling, then reduce heat and simmer for 2 minutes. Remove from heat, cool, and strain.

Combine water, instant espresso, and remaining brown sugar in a clean saucepan. Stir over low heat until sugar dissolves, then cool to room temperature.

Add cooled brewed espresso, prepared apple syrup, almond milk, non-dairy condensed milk, Kahlua substitute, and vanilla extract to a cocktail shaker with crushed ice. Shake vigorously for 15-20 seconds.

Fill martini glasses with crushed ice. Pour apple and espresso mixture until glasses are 3/4 full. Garnish with apple slices, rosemary sprigs, and a drizzle of caramel sauce.