This Pumpkin Brown Sugar Shaken Espresso combines the two best Starbucks drinks: a pumpkin spice latte & a brown sugar oat milk shaken espresso! Super creamy and full of pumpkin pie flavor, this shaken espresso tastes like fall in a glass. This is a caramelly-rich take on a homemade iced pumpkin spice latte.
pumpkin spice latte + shaken espresso recipe
This recipe is a combination of an iced pumpkin spice latte and the delicious brown sugar oat milk shaken espresso. While Starbucks doesn’t make this drink (yet), this recipe has all the pumpkin spice flavor of a PSL and all the creamy, richness of the brown sugar shaken espresso.
You only need 6 pantry-friendly ingredients to make the pumpkin spice brown sugar syrup.
The iced oat milk shaken espresso has just the right amount of sweetness and the addition of the pumpkin makes this cold latte feel like fall!
It’s perfect for the transition period between summer and fall when you want to be cozy but it’s still warm outside.
the pumpkin brown sugar syrup ingredients
To make the brown sugar pumpkin spice syrup you only need a few ingredients which will make it flavorful, sweet, and spiced. Visit this post for more info about this homemade pumpkin syrup!
- Pumpkin Puree
- Pumpkin Pie Spice
- Brown Sugar
- Maple Extract, optional
the best dairy free milk
The Starbucks brown sugar oat milk recipe uses oat milk as the name suggests. While you don’t have to use oat milk in this recipe, it really does add the most creaminess and a subtle nutty flavor to the iced latte. Below are a few milk alternatives you could use if you don’t have oak milk on hand:
- Cashew Milk
- Almond Milk
- Soy Milk
- Flax Milk
- Coconut Milk
making the pumpkin spice brown sugar syrup
The syrup is super simple to make. Follow the instructions below to make it:
STEP 1: In a small saucepan, whisk together the brown sugar, pumpkin puree, pumpkin pie spice, and water.
STEP 2: Simmer on low for 2-3 minutes. The syrup should begin to thicken.
STEP 3: Remove from the heat and add the vanilla extract & maple extract (if using).
📌 TIP: If you’re not a fan of the texture of the pumpkin pie spice, you can strain the syrup through a very fine metal sieve. You can also substitute 2 whole cinnamon sticks for the ground pumpkin spice.
STEP 4: Store in an airtight container in the fridge for up to a week.
the brown sugar pumpkin spice syrup
Since there is pumpkin puree in this syrup, it is thicker than a syrup with only brown sugar.
If you prefer your syrup to be less thick, you can add 1-2 more tablespoons of water while heating it on low.
If you’d like to learn more about how to make brown sugar syrup, check out this post!
Be sure to store the syrup in an airtight container in the fridge. This recipe makes 2-3 drinks worth of syrup.
making the pumpkin brown sugar shaken espresso
This iced shaken espresso recipe is super simple to make. You’ll need a sealable jar (to shake the espresso in), lots of ice, and your preferred glass to drink it from.
STEP 1: In the sealable jar, add 2 shots of fresh brewed espresso and 1-2 tablespoons of the pumpkin brown sugar syrup.
STEP 2: Add 4-5 cubes of ice, place the lid on the jar. Then, shake vigorously for 20-30 seconds.
STEP 3: Pour the espresso and syrup mixture into your drinking glass. Be sure not to add the ice cubes.
STEP 4: Add fresh ice cubes to the espresso mixture. Then, pour the amount of oat milk you prefer into the glass.
STEP 6: Dust with more pumpkin pie spice.
shaken espresso tips & tricks
Below are some tips, tricks, and faqs to help you make the best shaken espresso!
The best way to keep your drink from becoming watered down is to use very cold milk and large ice cubes. The smaller the ice, the faster it will melt. When pouring the shaken espresso into your drinking glass, be sure to strain the ice cubes in the jar. These ice cubes will most likely be broken up into smaller pieces from shaking the jar and will melt too quickly if adding to the glass.
You can also add the oat milk before adding the ice. This will further chill the freshly brewed espresso, so all the liquid is cold before adding the ice.
I recommend using 2-3 tablespoons of syrup per 2 shots of espresso. But you can definitely add more or less to your liking!
You can certainly use bold coffee instead of espresso. However, the taste won’t be as strong. If choosing to use bold coffee, I recommend adding coffee ice cubes instead of ice cubes made with water. This will help the drink stay flavorful as the ice melts.
You can definitely use instant espresso for this recipe. In fact, instant espresso will yield a bolder taste than fresh brewed bold coffee. So if you’re deciding between the two, opt for the instant espresso. Just note, instant espresso will not have the same taste as freshly brewed espresso.
looking for more fall treats?
- Snickerdoodle Pumpkin Bread
- Vegan French Toast Casserole
- Vegan Pumpkin Biscuits
- Fluffy Maple Pumpkin Pancakes
- Pumpkin Pie Cream Cheese Danish
- Apple Crisp Oatmilk Macchiato
Did you make this Pumpkin Spice Shaken Espresso? I’d love to know! Leave a rating and comment below!
- ¼ cup packed brown sugar
- 1 ½ tsp pumpkin pie spice
- 2 tbsp pumpkin puree
- ½ cup warm water
- 1 tsp vanilla extract
- ½ tsp maple extract, optional
- 2 double shots of blonde espresso
- 1-2 cups ice cubes
- Cold oat milk , to taste
The ingredients above make two lattes.
To Make the Syrup:
- In a small saucepan, whisk together the brown sugar, pumpkin puree, pumpkin pie spice, and water.
- Simmer on low for 2-3 minutes. The syrup should begin to thicken.
- Remove from the heat and add the vanilla extract & maple extract (if using). TIP: If you're not a fan of the texture of the pumpkin pie spice, you can strain the syrup through a very fine metal sieve. You can also substitute 2 whole cinnamon sticks for the ground pumpkin spice.
- Store in an airtight container in the fridge for up to a week.
To Make the Shaken Espresso:
- In the sealable jar, add 1 double shot of freshly brewed espresso and 1-2 tablespoons of the pumpkin brown sugar syrup.
- Add 4-5 cubes of ice, place the lid on the jar, and shake vigorously for 20-30 seconds.
- Pour the espresso and syrup mixture into your drinking glass (being sure not to add the ice cubes).
- Add fresh ice cubes to the espresso mixture.
- Pour the amount of oat milk you prefer into the glass.
- Dust with more pumpkin pie spice.
- You can substitute another type of milk for oat milk. Soy, almond, coconut, and flax milk would all be delicious!
- While this recipe is best with freshly brewed espresso, you can use instant espresso or very bold coffee. If using bold coffee, I recommend making coffee ice cubes ahead of time. Coffee ice cubes will keep the drink from being watery.
Nutrition Information:Yield: 2 Serving Size: 1 cup
Amount Per Serving: Calories: 155Total Fat: 2gSugar: 13gProtein: 2g
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no cost to you. I will only recommend a product or service that I have used or believe has substantial value to my readers.