Iced Pumpkin Cream Shaken Espresso
This Iced Pumpkin Cream Shaken Espresso combines brown sugar shaken espresso with creamy milk and homemade pumpkin cream cold foam for an easy Starbucks-inspired fall coffee.
Equipment
- 1 milk frother
- 1 mason jar
Ingredients
Pumpkin Cream Shaken Espresso
- 2 shots espresso
- 2 tbsp brown sugar syrup
- ⅓ cup milk of choice
- ice
Pumpkin Cream Cold Foam
- 3 tbsp heavy cream
- 2 tbsp milk
- 1 tbsp pumpkin puree
- 1 tbsp vanilla syrup
- ¼ tsp pumpkin pie spice
- pumpkin pie spice for topping optional
Instructions
- Make the pumpkin cold foam. Add the heavy cream, pumpkin puree, pumpkin pie spice, vanilla syrup, and milk to a small glass or jar and froth with a milk frother until foamy. Set aside.
- Brew two shots of espresso.
- Add the hot espresso to a cocktail shaker or mason jar.
- Add the brown sugar syrup and ice.
- Shake vigorously for 20 to 30 seconds until chilled and frothy.
- Fill a serving glass with fresh ice.
- Strain the shaken espresso over the fresh ice.
- Slowly pour the milk over the espresso.
- Top with pumpkin cream cold foam.
- Garnish with a pinch of pumpkin pie spice if desired and serve immediately.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Oat milk creates a particularly creamy texture.
- For a stronger coffee flavor, use three shots of espresso.
- Shake immediately after brewing the espresso for the best foam.
- Serve right away for the freshest flavor and texture.