This Iced Pumpkin Cream Shaken Espresso combines espresso, brown sugar syrup, and a pumpkin cold foam.
It takes 4 minutes to make and costs $1.12 per serving.
What this costs
These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.
| Ingredient | Amount used | Pack size | Pack price | Recipe cost |
|---|---|---|---|---|
| Heavy Cream | 3 tablespoons | 16 fl oz carton | $3.50 | $0.33 |
| Pumpkin Sauce | 2 tablespoons | 12 fl oz bottle | $4.00 | $0.33 |
| Espresso | 2 fl oz | 12 oz bag coffee beans | $8.00 | $0.27 |
| Brown Sugar | 1 1/2 tablespoons | 2 lb bag | $2.50 | $0.06 |
| Milk (2%) | 1/2 cup | 1 gallon carton | $3.50 | $0.11 |
| Ice | 1 cup | 5 lb bag | $2.00 | $0.02 |
| Total recipe cost | $1.12 | |||
| Cost per serving | 1 serving | $1.12 |
Costing note: The syrup cost is an estimate for homemade brown sugar syrup; purchased syrup changes the cost. Use the 3 tablespoons of syrup specified in the recipe. Coffee cost varies with the amount of grounds used.
Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.
Ingredient Notes and Cheaper Swaps
Heavy Cream
Heavy cream whips into a frothy cold foam that holds its shape. If you don’t use it often, look for a smaller carton to prevent waste. For a dairy-free option, full-fat canned coconut cream (the thick part from the top of a can of refrigerated coconut milk) can be a good substitute, though it might have a slight coconut flavor.
Pumpkin Sauce
Instead of store-bought pumpkin sauce, you can make a budget-friendly version: combine pumpkin puree with brown sugar, a touch of water, and pumpkin pie spice, then simmer until slightly thickened. This lets you adjust the sweetness and spice to your liking.
Espresso or Cold Brew
Espresso gives a concentrated, bold flavor that stands up to the sweetness and cream. Without an espresso machine, use very strong brewed coffee or 5 ounces of homemade cold brew, which needs only ground coffee and time.
Brown Sugar Syrup
You can buy brown sugar syrup, but it’s simple and much cheaper to make at home: combine equal parts brown sugar and water in a saucepan, heat until the sugar dissolves, and let it cool. Store a batch in the fridge for future drinks, like a glass of iced tea or to drizzle over Nutty Fruit Crumble Bars.
How to Make Iced Pumpkin Cream Shaken Espresso Step by Step
Start with the pumpkin cold foam. In a small glass or jar, combine the heavy cream and pumpkin sauce. Whip with a handheld milk frother until noticeably thicker with soft, airy peaks, stable enough to spoon but still pourable. Set aside.
Fill a mason jar that has a tight-fitting lid with ice. Pour in the freshly brewed espresso or cold brew and the brown sugar syrup, fasten the lid, and shake vigorously for about 15 to 20 seconds. Shaking chills and dilutes the coffee and creates a frothy layer on top.
Pour the entire contents of the jar, ice and all, into a tall serving glass. Add your milk of choice on top (dairy, almond, or oat milk) and stir gently if you like.
Spoon the pumpkin cold foam over the top. For full quantities and detailed steps, refer to the recipe card below.
Tips for the Best Results
- Use Cold Ingredients for Foam: Very cold heavy cream and pumpkin sauce whip up faster into a thicker, more stable foam.
- Don’t Over-Froth the Foam: Stop when it’s foamy and slightly thickened; over-frothing can turn it to butter.
Iced Pumpkin Cream Shaken Espresso
Ingredients
Equipment
Method
- Make the pumpkin cold foam: Combine the cold heavy cream and pumpkin sauce in a small glass or jar.
- Using a handheld milk frother, froth the mixture until it becomes thick and foamy. Set aside.
- Prepare the shaken espresso: Fill a mason jar generously with ice. Add the espresso (or cold brew) and brown sugar syrup to the jar.
- Seal the jar tightly with a lid and shake vigorously for 15-20 seconds, until the coffee is well chilled and frothy.
- Assemble the drink: Pour the shaken espresso (with ice) into a tall serving glass.
- Top with your milk of choice. Stir gently if desired.
- Spoon the prepared pumpkin cold foam over the top of the drink and enjoy immediately.
Notes
Frequently Asked Questions
Can I make this Iced Pumpkin Cream Shaken Espresso vegan?
Yes, you can easily adapt this recipe to be vegan. Simply substitute the heavy cream with full-fat canned coconut cream (the thick, solid part from a refrigerated can) and use your favorite plant-based milk like almond, oat, or soy milk.
What if I don’t have an espresso machine?
No espresso machine? No problem! You can use 5 ounces of strong cold brew coffee or very strong brewed coffee as a substitute for the espresso. Just ensure it’s well-chilled before shaking.
How can I adjust the sweetness of this drink?
You can easily adjust the sweetness by changing the amount of brown sugar syrup you add. Start with the recommended 3 tablespoons, then taste and add more if you prefer a sweeter drink, or reduce it for a less sweet option.
Can I make the pumpkin cold foam ahead of time?
You can prepare the pumpkin cold foam up to 24 hours in advance. Store it in an airtight container in the refrigerator. You may need to give it a quick whisk or froth again for a few seconds before serving to restore its airy texture.
What can I use if I don’t have a milk frother?
If you don’t have a milk frother, you can still make foamy cold cream. Whisk the heavy cream and pumpkin sauce vigorously by hand with a small whisk, or shake them together in a tightly sealed jar until foamy. It might take a little more effort but will still work.
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