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Pumpkin Brown Sugar Shaken Espresso

Pumpkin brown sugar shaken espresso is an iced coffee drink made by shaking espresso with pumpkin syrup and pumpkin puree, then topping with oat milk foam. The result is a golden-brown, spiced layer effect with pumpkin spice dust on top.
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Prep Time 5 minutes
cooling 15 minutes
Total Time 20 minutes
Servings: 1 servings
Course: Drinks
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Espresso
  • 3 espresso or 3 oz strong cold brew Use hot espresso cooled slightly or strong cold brew for best shaking.
Brown sugar pumpkin syrup
  • 2 tbsp brown sugar syrup Made from brown sugar, water, and pumpkin pie spice; simmer then cool.
  • 0.5 brown sugar For the syrup: simmered and cooled.
  • 0.5 cup water For the syrup: simmered and cooled.
  • 0.5 tsp pumpkin pie spice For the syrup: simmered and cooled.
Pumpkin flavor
  • 1 tbsp pumpkin puree
  • 0.5 tsp pumpkin pie spice For the drink and to dust on top.
Iced drink
  • 1 ice Use enough to fill the shaker and the serving glass.
  • 0.5 cup oat milk (for topping) Pour slowly to form a foam layer.
  • 1 extra pumpkin pie spice for garnish For dusting right before serving.

Equipment

  • 1 cocktail shaker

Method
 

Make the brown sugar pumpkin syrup
  1. Simmer the brown sugar, water, and 1/2 tsp pumpkin pie spice together until fully dissolved and fragrant, about 2-3 minutes, then remove from heat. Cool to room temperature for 15 minutes or until fully chilled.
Shake and serve
  1. In a cocktail shaker, combine the espresso or strong cold brew, brown sugar pumpkin syrup, pumpkin puree, and 1/2 tsp pumpkin pie spice. Add ice to the shaker to fill it.
  2. Shake vigorously for 15-20 seconds, watching the mixture turn slightly lighter and frothy. Keep the shaker moving so the drink chills evenly.
  3. Fill a tall glass with ice and pour the shaken espresso over. Aim for an even pour so the drink starts layering right away.
  4. Slowly pour the oat milk over the top so it settles and forms a foam layer. Pour gently to maintain the foam on the surface.
  5. Dust with extra pumpkin pie spice and serve immediately. The topping should look dry and speckled when it hits the foam.

Notes

Pro tip: for the cleanest foam, use cold espresso/cold brew and pour the oat milk slowly over the back of a spoon. Store leftover brown sugar pumpkin syrup covered in the refrigerator for up to 7 days; freeze yes, up to 2 months. For a lower-sugar option, reduce the brown sugar syrup to taste or use a sugar-free syrup with pumpkin pie spice.