Cozy up to fall with a Brown Sugar Shaken Espresso topped with velvety Pumpkin Cream Cold Foam. This dreamy seasonal drink is a homemade version of the popular Starbucks favorite, and it's made with clean ingredients and is easy to recreate at home!
If you love fall drinks, also try Pumpkin Spice Coffee Syrup, Pumpkin Cream Cold Foam Cold Brew, and Apple Crisp Macchiato.
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What Is a Brown Sugar Shaken Espresso and Why It’s So Popular
Brown sugar shaken espresso is an iced coffee drink made by shaking espresso shots together with brown sugar and ice. Espresso is cooled with ice, creating frothy foam on top, while brown sugar adds caramel-like sweetness.
Starbucks iced shaken espresso made it so popular, but making it at home is so easy. That's why this attracts so much attention on social media. It's so satisfying to see espresso froth up in a shaker!
Ingredients & Equipment You’ll Need
For the Brown Sugar Shaken Espresso
- Espresso shots
- Brown sugar
- Cinnamon powder or pumpkin pie spice
- Oat (or any) milk
For the Pumpkin Cream Cold Foam
- Heavy cream
- Oat milk or any milk of your choice
- Pumpkin puree
- Maple syrup
- Pumpkin pie spice
- Vanilla bean paste
Tools
- Cocktail shaker or mason jar with lid
- Handheld whisk
Instructions
Make the Brown Sugar Shaken Espresso
- In a jar or shaker, combine espresso, brown sugar, and cinnamon (or pumpkin pie spice). Mix well to dissolve the sugar into the espresso.
- Add a handful of ice cubes and secure a lid. Shake vigorously until foamy and chilled. Pour into a glass.
Make the Pumpkin Cream Cold Foam
- In a glass or jar, combine heavy cream, milk, pumpkin puree, maple syrup, spice, and vanilla paste. Use a handheld frother to froth until fluffy and double in volume.
- Alternatively, you can shake vigorously in a sealed jar or blend in a small blender to make the fluffy cold foam.
- Pour the pumpkin cold foam over the brown sugar shaken espresso. Mix and enjoy immediately!
More Recipes
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Brown Sugar Shaken Espresso with Pumpkin Cream Cold Foam
Ingredients
For the brown sugar shaken espresso
- 2 shots of espresso
- 1 Tablespoon brown sugar
- A dash cinnamon powder or pumpkin pie spice
- ½ cup oat milk
- Ice cubes
For the pumpkin cream cold foam
- 3 Tablespoons heavy cream
- 2 Tablespoons oat milk or any milk of your choice
- 2 Tablespoon pumpkin puree
- ½ Tablespoon maple syrup
- A dash pumpkin pie spice
- ½ vanilla bean paste
Instructions
Make the brown sugar shaken espresso
- In a jar or shaker, combine espresso, brown sugar, and cinnamon. Mix well to dissolve the sugar into the espresso.
- Add a handful of ice cubes and secure a lid. Shake vigorously until foamy and chilled. Pour into a glass.
Make the pumpkin cream cold foam
- In a glass or jar, combine heavy cream, milk, pumpkin puree, maple syrup, spice, and vanilla paste. Use a handheld frother to froth until fluffy and double in volume.
- Alternatively, you can shake vigorously in a sealed jar or blend in a small blender to make the fluffy cold foam.
- Pour the pumpkin cold foam over the brown sugar shaken espresso. Mix and enjoy immediately!
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