There’s something so special about a quiet morning spent in God’s Word with a delicious cup of coffee in hand. Lately, I’ve had this homemade pumpkin shaken espresso on repeat. It’s an easy fall coffee recipe with cozy pumpkin spice flavor and the perfect way to welcome cooler mornings and the changing season.

This drink consists of a flavorful espresso Base and a creamy pumpkin cold foam topper. 

Espresso Base

Ingredients

• Double shot of espresso (3 shots if you’re feeling spicy)
• 2 teaspoons of brown sugar
• Ice
• About 3 oz of Milk or a Milk alternative (I use extra creamy oat milk)

1. Brew a double shot of espresso. If you don’t have an espresso machine, you can also use 1/2 cup of coffee. 
2. While your espresso is still hot, add in 2 teaspoons of brown sugar. Stir until combined.
3. Fill a jar with ice and pour the espresso mixture over it.
4. Seal the jar with the lid and give it a good shake (time for an arm workout). 
   
5. Fill your jar with milk until it's about 3/4's full (approximately 3 oz). 
   

Cold Foam

Ingredients

• 2 tablespoons of Heavy Cream (Non-dairy heavy cream works too)
• 2 teaspoons of milk or a milk alternative
  
• 2 Teaspoons of sweetener (Maple syrup is what I prefer) 
• 2 Teaspoons of Pureed Pumpkin 
• 1/2 Teaspoon of Pumpkin Pie Spice (more or less to taste)

1. Start by adding all the ingredients in a milk frother pitcher.
2. Use an electric frother to mix it for about 30 seconds. (Recently I got a rechargeable double whisk frother and it has changed my life). 
   
3. Once the cold foam is to your desired consistency, pour it on top of your espresso base. 
   
4. Add a few fall sprinkles or more pumpkin pie spice for a little whimsy, and enjoy. 
   
   

Want a devotional to pair with your morning coffee? The Pine Post is monthly snail mail made to help you slow down and spend intentional time in God’s Word. Each month, you’ll receive an original devotional and a hand-drawn sticker, delivered right to your mailbox for just $5/month.