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Pumpkin Brown Sugar Shaken Espresso

Pumpkin brown sugar shaken espresso is a cold, frothy coffee drink made by shaking strong espresso with pumpkin puree and spiced syrup. A slow oat milk pour creates a foam layer, then it’s finished with a dusting of pumpkin pie spice for a warm fall flavor.
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Prep Time 5 minutes
Cook Time 5 minutes
cooling 15 minutes
Total Time 25 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Espresso or cold brew
  • 3 oz espresso or 3 shots espresso or 3 oz strong cold brew
Brown sugar pumpkin syrup
  • 2 tbsp brown sugar syrup Use the prepared brown sugar pumpkin syrup.
  • 0.5 cup brown sugar For the syrup: 1/2 cup brown sugar + 1/2 cup water + 1/2 tsp pumpkin pie spice.
  • 0.5 cup water For the syrup.
  • 0.5 tsp pumpkin pie spice For the syrup.
Pumpkin espresso flavor
  • 1 tbsp pumpkin puree
  • 0.5 tsp pumpkin pie spice Also used for the final dusting; plus a pinch in the shaker if desired.
Topping and serving
  • 1 Ice For filling the glass and chilling the shake.
  • 0.5 cup oat milk For topping to create a foam layer.
  • 0.25 tsp Extra pumpkin pie spice for garnish Dust on top before serving.

Method
 

Make the brown sugar pumpkin syrup
  1. In a small saucepan, simmer brown sugar, water, and pumpkin pie spice until the brown sugar dissolves. Keep it at a gentle simmer for 3-5 minutes, then remove from heat.
  2. Transfer the syrup to a heatproof container and cool to room temperature. Let it cool for 15 minutes so it blends smoothly with the espresso.
Shake and assemble
  1. In a cocktail shaker, combine strong espresso (or cold brew), brown sugar pumpkin syrup, pumpkin puree, and pumpkin pie spice with a full handful of ice. Aim for a cold mixture starting from the first shake.
  2. Shake vigorously for 15-20 seconds with the shaker held closed. Stop when the mixture looks frothy and slightly lighter in color.
  3. Fill a tall glass with fresh ice, then pour the shaken espresso over the ice. Pour slowly enough to avoid splashing while keeping the golden-brown hue.
  4. Slowly pour oat milk over the top of the drink so it floats and forms a foam layer. Tilt the glass slightly and pour in a steady stream.
  5. Dust with extra pumpkin pie spice on top and serve immediately. Add the garnish right before drinking so the aroma stays strong.

Notes

Pro tip: use strong espresso or extra-concentrated cold brew so the pumpkin and brown sugar syrup taste bold after being chilled. Store any leftover syrup in the fridge up to 7 days; refrigerate shaken espresso components (without ice) up to 24 hours, but assemble and garnish fresh for best foam. Freezing is not recommended for the finished drink, but the syrup freezes up to 2 months. For a dairy-free swap, keep oat milk as listed (or use another barista-style oat milk) to maintain the foam layer.