Okay, this one’s a cozy fall dream in a glass. If you’ve ever sipped the Starbucks shaken espresso and thought, “Wish I could make this at home, but better,” then you’re going to love this. We’re shaking up bold espresso with creamy pumpkin purée, warm spices, a touch of brown sugar, and oat milk for a smooth, lightly sweet, ice-cold drink that tastes like crisp air and crunchy leaves. It takes just a few minutes and feels super fancy — but it’s so easy, anyone can do it.
What You’ll Need
- 2 shots espresso (or ½ cup strong brewed coffee)
- 2 tbsp pumpkin purée
- 1 tbsp brown sugar
- ¼ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¾ cup oat milk (barista blend is best)
- Ice cubes (about 1 cup)
Pro Tips
- Use a barista-style oat milk for the creamiest texture — it froths beautifully.
- Don’t skip the shaking! It chills the drink fast and makes it frothy like a coffeehouse version.
- You can use canned pumpkin or homemade — just make sure it’s plain, not pumpkin pie filling.
- Want it sweeter? Add a little maple syrup or more brown sugar.
- No espresso machine? Brew extra-strong coffee or use instant espresso powder.
Tools Required
- Mason jar with lid (or cocktail shaker)
- Espresso machine or coffee maker
- Measuring spoons
- Small whisk or spoon
- Glass for serving
Substitutions and Variations
- Use maple syrup instead of brown sugar for a richer, fall vibe
- Almond or regular milk can be subbed for oat milk
- Try cold brew instead of espresso for a smoother taste
- Add a pinch of cinnamon on top before serving
Make Ahead Tips
- Mix the pumpkin, spice, sugar, and vanilla into a paste and store in the fridge for up to 3 days — just add espresso and milk when ready
Step-by-Step Instructions
Step 1: Brew the Espresso
Brew 2 shots of espresso (or ½ cup of very strong coffee) and let it cool slightly.
Step 2: Mix Pumpkin Base
In a mason jar, add 2 tbsp pumpkin purée, 1 tbsp brown sugar, ¼ tsp pumpkin pie spice, and 1 tsp vanilla extract. Whisk until smooth.
Step 3: Add Espresso
Pour the cooled 2 shots of espresso into the jar with the pumpkin mixture. Stir well to combine.
Step 4: Add Ice and Shake
Add about 1 cup of ice cubes into the mason jar, seal tightly with the lid, and shake hard for 20 seconds until very cold and frothy.
Step 5: Add Oat Milk
Remove the lid and pour in ¾ cup oat milk. Stir or shake again gently to combine.
Step 6: Serve
Pour into a serving glass with fresh ice if desired. Enjoy cold!
Leftovers and Storage
This drink is best served fresh, but you can store the mixed espresso and pumpkin base (without the milk and ice) in the fridge for up to 2 days. Just shake with milk and ice when ready.
Why I Love This Recipe
I made this one day when I didn’t want to drive to get my usual fall drink — and wow, it hit the spot. It’s rich but not too sweet, cold and creamy, with those cozy autumn vibes. I’ve made it at least 10 times since.
- Cheaper and faster than the coffee shop
- Customizable sweetness and spice level
- Uses real pumpkin for flavor and texture
- It’s seriously refreshing, even on warmer fall days
- Looks beautiful and feels like a treat
Makes
1 serving
Prep time: 5 minutes
No cook time
Macros (approximate)
- Calories: 120
- Protein: 2g
- Carbs: 18g
- Sugar: 10g
- Fat: 3g
Based on unsweetened oat milk and no additional syrup
Why This Recipe Works (Quick Science)
Shaking hot espresso with ice rapidly cools it down and aerates it, giving it a smoother mouthfeel and a little foam on top. The pumpkin purée adds real body, while the brown sugar blends more easily than granulated sugar in cold drinks. Oat milk, especially barista blends, is formulated to stay creamy and not separate when mixed with acid or heat — perfect for shaken espresso.
Common Mistakes
- Using too hot espresso — let it cool for a minute or two so it doesn’t melt all the ice instantly
- Not whisking the pumpkin base enough — lumps will ruin the texture
- Skipping the shake — it makes a huge difference in taste and feel
- Using pumpkin pie filling instead of purée — that’ll make it overly sweet and weirdly spiced
What to Serve With
- A slice of pumpkin bread or banana nut loaf
- Cinnamon sugar toast
- Morning oatmeal bowl
- Apple slices and peanut butter
- Maple granola and yogurt
FAQ
Can I make it hot instead of iced?
Yes! Just heat the milk and mix it all together, no shaking needed.
Can I use a different milk?
Totally. Almond, soy, or regular milk work fine — just go for unsweetened.
Can I make a big batch?
Yup! Just multiply all ingredients by however many servings you want. Store the pumpkin mix and espresso together and shake with milk when ready.
Is there caffeine in this?
Yes — from the espresso. Use decaf if you’re sensitive.
