Pumpkin Cream Shaken Espresso

5 from 1 vote

Brown sugar espresso shaken over ice and crowned with fluffy pumpkin cold foam — my copycat of Starbucks' new fall favorite, the pumpkin cream shaken espresso!

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: Pumpkin Cream Shaken Espresso

Servings: drink

Calories: 425kcal

Author: Megan Byrd

Equipment

1 milk frother
1 mason jar

Ingredients

Pumpkin Cold Foam:

3 tablespoon heavy cream
2 tablespoon pumpkin sauce

Pumpkin Cream Shaken Espresso:

2 oz espresso (or 5 oz espresso cold brew)
3 tablespoon brown sugar syrup
½ cup milk of choice (I used 2%)
ice

Instructions

Make the pumpkin cold foam. Add the heavy cream and pumpkin sauce to a small glass or jar and froth with a milk frother until foamy. Set aside.
Add ice to a mason jar, then add the espresso and brown sugar syrup to the jar. Seal the jar with the lid and shake a few times.
Pour the iced coffee (ice and all) into a tall glass. Top with milk of choice and stir if desired. Top with pumpkin cold foam and drink up!

Video

Nutrition