Anyone else obsessed with the Starbucks Iced Brown Sugar Oatmilk Shaken Espresso!? *insert hands up emoji* It was definitely my go-to coffee drink this summer for its frothy and airy texture and slightly sweet flavor. I simply could not get enough of this refreshing drink. My sister, who is somewhat of a coffee connoisseur when it comes to at-home barista-ing created her own version at home this summer and it was absolutely delicious. Recently, she had the brilliant idea to swap out the brown sugar syrup for a more fall-appropriate version…pumpkin pie and graciously allowed me to share the recipe with you! It’s been so long since I’ve shot a recipe post and it felt so good to get back in the kitchen with my camera…though I don’t feel like these photos do the drink justice because it is just.so.yummy! If you’re looking for the perfect not quite pumpkin spice latte season but no longer frappucino weather drink then this one is absolutely it!
Pumpkin Pie Syrup:
1 Cup Water
1 Cup Brown Sugar
1 Cup E.D Smith Pumpkin Pie Filling
pumpkin pie spice to taste
1 Cup Evaporated milk
-Bring 1 cup water and 1 cup sugar to a boil.
-Boil for a few minutes until it begins to thicken slightly.
-Add 1 cup E.D Smith pumpkin pie filling + pumpkin pie spice to taste
-Whisk and let boil until it thickens a bit.
-Add 1 cup evaporated milk and whish consistently until boiling and thickening.
-Bring heat to low heat and simmer until desired consistency (you don’t want it too thick)
-Let cool completely and refrigerate.
To make the Iced Pumpkin Brown Sugar Oatmilk Shaken Espresso:
-In a cocktail shaker, add ice, 2 shots of espresso (I used Starbucks Espresso Roast), and 3-4 tbsp of the pumpkin pie syrup.
-Shake the mixture vigorously for about 10 seconds.
-Fill a highball glass with ice and pour the pumpkin pie espresso mixture over the ice.
-Top with frothy Barista Blend Oatmilk and a sprinkle of pumpkin pie spice