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Pumpkin Brown Sugar Shaken Espresso

Pumpkin Brown Sugar Shaken Espresso is a cozy iced coffee made by shaking strong espresso with pumpkin puree, brown sugar pumpkin syrup, and pumpkin pie spice for a caramel-golden finish. A slow pour of oat milk creates a light foam layer, finished with a dusting of pumpkin pie spice.
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Prep Time 5 minutes
cooling 10 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Drinks
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Espresso or strong cold brew
  • 3 shots espresso or strong cold brew Use strong and chilled if using cold brew.
Brown sugar pumpkin syrup
  • 0.5 cup brown sugar Cook with water and pumpkin pie spice, then cool.
  • 0.5 cup water Simmer with brown sugar and pumpkin pie spice to make syrup.
  • 0.5 tsp pumpkin pie spice Simmer briefly in the syrup for spiced aroma.
Pumpkin flavor
  • 1 tbsp pumpkin puree Stir into the shaken espresso mixture.
  • 0.5 tsp pumpkin pie spice Added directly to the shaker; also use extra for garnish.
Iced drink
  • 1 ice Fill the shaker and the serving glass for a cold, foamy top.
  • 0.5 cup oat milk Slowly pour over the top to form a foam layer.
  • 1 extra pumpkin pie spice for garnish Dust on top right before serving.

Equipment

  • 1 cocktail shaker

Method
 

Make brown sugar pumpkin syrup
  1. Combine brown sugar, water, and pumpkin pie spice in a small pot and simmer until the sugar dissolves, about 3-5 minutes. The mixture should look glossy and lightly golden.
  2. Transfer syrup to a heatproof container and cool to room temperature, about 10 minutes. It should thicken slightly and pour smoothly.
Shake and build the drink
  1. In a cocktail shaker, add espresso or strong cold brew, brown sugar pumpkin syrup, pumpkin puree, and pumpkin pie spice. Add ice to the shaker until well filled.
  2. Shake vigorously for 15-20 seconds until very cold and slightly frothy. You should see condensation inside the shaker and the mixture turn hazy golden.
  3. Fill a tall glass with ice. Keep the glass tall and clear so you can see the espresso pour over the ice.
  4. Pour the shaken espresso mixture over the ice in the tall glass. Let it settle so it forms a layered base.
  5. Slowly pour oat milk over the top so it forms a foam layer. Pour gently to maintain separation between the espresso and foam.
  6. Dust with extra pumpkin pie spice and serve immediately. The top should show a visible spice sprinkle over the foam layer.

Notes

Pro tip: cool the syrup fully (or at least to room temperature) so the shake stays cold and doesn’t thin the pumpkin flavor. Store any leftover syrup in the refrigerator for up to 1 week; the finished drink is best right away and isn’t freezer-friendly. For a dairy-free option, oat milk is already included—use barista-style oat milk for the most stable foam.