Pumpkin Cold Foam Espresso Martini

Two espresso martinis in ornate skeleton-hand glasses on a table, surrounded by glasses containing orange puree, brown liquid, and cinnamon powder, against a reddish-brown wall.

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Pumpkin Cold Foam Espresso Martini

A lot of pumpkin cocktails lean sweet and syrupy but this Pumpkin Cold Foam Espresso Martini hits different. It's sharp from the espresso, smooth from the tequila, and topped with a cold foam that tastes like your favorite fall dessert snuck into happy hour. The pumpkin, spice, and vanilla aren't just a seasonal gimmick, they actually work here. It's a little unexpected, a little cozy, and weirdly elegant for something that takes five minutes and zero bartending skills.

Course Drinks

Cuisine American

Diet Gluten Free, Vegetarian

Keyword gluten-free, Nut Free

Prep Time 5

Total Time 5

Servings Martini

Calories 444kcal

Author Nicole Modic

Equipment

Cocktail Shaker
Frother

Ingredients

For the Cold Foam

3 Tablespoons Heavy Cream OR dairy-free heavy whip OR coconut cream (top layer in a can of coconut milk)
2 Tablespoons Vanilla Coffee Creamer
¼ Teaspoon Pumpkin Pie Spice
2 Tablespoons Pumpkin Puree
½ Teaspoon Vanilla Extract

For the Martini

1.5 Ounces Tequila
1.5 Ounces Kahlua
3 Shots Espresso or ¼ cup cold brew
Handful Ice

Instructions

To make this drink, start by preparing the cold foam. In a small bowl, combine the heavy cream, creamer, pumpkin pie spice, pumpkin puree, and vanilla extract.
Whisk until it becomes light and frothy (about 2 minutes). Set aside.
Next, make your martini. In a cocktail shaker, add the tequila (or vodka), Kahlúa, espresso and a handful of ice cubes. Shake vigorously for about 30 seconds, until the mixture is well chilled and slightly foamy.
Pour your martini into a chilled glass.
Top with the pumpkin cold foam and enjoy immediately!

Video

Nutrition