Iced Pumpkin Cream Shaken Espresso {Starbucks Copycat}
The Starbucks Iced Pumpkin Cream Shaken Espresso is blonde espresso shaken with brown sugar syrup, cinnamon, and ice and then topped with oat milk and pumpkin cream cold foam. This copycat version is easy to make at home with my homemade pumpkin spice sauce!
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Makes: 1 drink
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Ingredients
- 3 oz brewed blonde roast espresso (or strongly brewed coffee), slightly cooled
- 2 oz brown sugar syrup (recipe below or store-bought)
- ⅛ teaspoon ground cinnamon
- Ice
- 4 oz (½ cup) oat milk (or dairy or non-dairy alternative of your choice)
- ⅓ cup pumpkin cream cold foam (recipe below)
- Pumpkin pie spice for topping
Brown Sugar Syrup
- 1 cup water
- 1 cup brown sugar (your choice of dark or light)
Pumpkin Cream Cold Foam
- ½ cup heavy cream
- ⅓ cup 2% milk
- 2 ½ tablespoon pumpkin spice sauce (homemade with recipe below or store-bought)
- 2 teaspoon vanilla syrup (store-bought or recipe linked- can substitute with 1 teaspoon vanilla extract)
Pumpkin Spice Sauce
- 1 14 oz. can fat-free sweetened condensed milk (use regular if you can't find fat-free)
- 1 cup pumpkin puree
- ⅓ cup packed light brown sugar
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Pour cooled espresso, brown sugar syrup, and ground cinnamon into a mason jar or cocktail shaker filled with ice. Shake vigorously for about 20 seconds until espresso is nice and frothy.
- Pour entire contents of shaker (ice included) into a glass. Pour in oat milk. Top with pumpkin cream cold foam and sprinkle pumpkin pie spice on top.
Brown Sugar Syrup
- Add water and brown sugar to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, lower heat and let mixture simmer for about 10 minutes, until sugar is completely dissolved and syrup has thickened a bit (it will continue to thicken as it cools).
- Remove saucepan from heat and pour syrup into a heat-proof bowl or mason jar. Place bowl or jar in fridge to cool completely before using.
Pumpkin Cream Cold Foam
- Mix milk, cream, pumpkin spice sauce, and vanilla syrup in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge (you can use this pumpkin sweet cream in coffee as is if you want).
- Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it's frothy.
Pumpkin Spice Sauce
- Put condensed milk in a medium saucepan over medium-low heat, along with pumpkin puree, brown sugar, pumpkin pie spice, and salt.
- Stir together and heat for about 5 minutes, until it's just starting to bubble.
- Remove it from the heat and stir in vanilla extract.
- Pour the pumpkin spice sauce into a heat-proof jar or bowl and place in the fridge to cool.
Notes
- Brown sugar syrup should stay fresh for about a month when stored properly in the fridge. See my full post on brown sugar syrup here.
- If you want to make your own vanilla syrup, you can use this recipe.
- If you don't have vanilla syrup, you can substitute with 1 teaspoon of vanilla extract.
- Note: If you want a pumpkin spice sauce that's more like a syrup, use the recipe I've shared here.
- Pumpkin cream cold foam recipe makes enough for about 3 drinks.
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