Starbucks Iced Pumpkin Cream Shaken Espresso
Make the Starbucks Iced Pumpkin Cream Shaken Espresso at home! Brown sugar shaken espresso, oat milk and homemade pumpkin cream cold foam make the perfect easy fall coffee.
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Ingredients
Shaken Espresso
- 1-2 tablespoons brown sugar syrup store-bought or homemade (see note below)
- 3 shots of espresso see 5 Ways to Make Espresso at Home
- sprinkle of ground cinnamon
- ice cubes
- 4-6 ounces oat milk
Pumpkin Cream Cold Foam
- 1 tablespoon pumpkin sauce or syrup store-bought or homemade (see note below)
- 2 tablespoons 2% milk
- 3 tablespoons heavy cream
- sprinkle of pumpkin pie spice for topping
Instructions
- Add the brown sugar syrup, espresso, cinnamon, and a generous amount of ice to a cocktail shaker or mason jar with a tight-fitting lid.
- Shake vigorously until chilled and frothy.
- Pour the shaken espresso mixture, including the ice, into a large glass.
- Add 4–6 ounces oat milk and set aside.
- In a small glass, combine the pumpkin sauce/syrup, 2% milk, and heavy cream.
- Froth with a handheld milk frother until thick and creamy.
- Pour the pumpkin cream cold foam over the shaken espresso.
- Finish with pumpkin pie spice and enjoy!
Notes
Store-bought syrup/sauce options:
Homemade syrup/sauce options: