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A tall glass of Iced Pumpkin Cream Shaken Espresso topped with frothy orange pumpkin cold foam and ice.
Emily Carter

Iced Pumpkin Cream Shaken Espresso

A budget-friendly, refreshing coffee drink featuring homemade pumpkin cream and a rich shaken espresso base, perfect for a cozy treat without the coffee shop price.
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Prep Time 4 minutes
Total Time 4 minutes
Servings: 1 servings
Course: Drinks
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cold Foam
  • 3 tablespoons heavy cream cold
  • 2 tablespoons pumpkin sauce
For the Shaken Espresso
  • 2 fl oz espresso or 5 fl oz cold brew
  • 3 tablespoons brown sugar syrup
  • 1 cup ice for shaking and serving
For Assembly
  • ½ cup milk of choice such as 2% milk

Equipment

  • 1 milk frother handheld or electric
  • 1 mason jar with a tight-fitting lid
  • 1 tall glass for serving

Method
 

  1. Make the pumpkin cold foam: Combine the cold heavy cream and pumpkin sauce in a small glass or jar.
  2. Using a handheld milk frother, froth the mixture until it becomes thick and foamy. Set aside.
  3. Prepare the shaken espresso: Fill a mason jar generously with ice. Add the espresso (or cold brew) and brown sugar syrup to the jar.
  4. Seal the jar tightly with a lid and shake vigorously for 15-20 seconds, until the coffee is well chilled and frothy.
  5. Assemble the drink: Pour the shaken espresso (with ice) into a tall serving glass.
  6. Top with your milk of choice. Stir gently if desired.
  7. Spoon the prepared pumpkin cold foam over the top of the drink and enjoy immediately.

Notes

For a vegan version, use full-fat canned coconut cream (the thick, solid part) for the cold foam and your preferred plant-based milk.
Adjust the amount of brown sugar syrup to your personal sweetness preference.
Add a tiny pinch of pumpkin pie spice to the cold foam mixture before frothing for an extra aromatic kick.