Creamy, spiced, and unmistakably fall — the Pumpkin Pie Espresso Martini is your new seasonal favorite.
Ingredients:
- 2 oz Crater Lake Hazelnut Espresso Vodka
- 2 oz freshly brewed coffee (or cold brew)
- ¾ oz cinnamon syrup
- ½ oz heavy cream
- Pumpkin Pie Cold Foam (recipe below)
Combine the vodka, coffee, cinnamon syrup, and heavy cream in a cocktail shaker with ice. Shake vigorously until well chilled and slightly frothy, then strain into a graham cracker rimmed coupe or martini glass. Top with a generous layer of Pumpkin Pie Cold Foam and finish with a light dusting of pumpkin pie spice or grated nutmeg for garnish.
Pumpkin Pie Cold Foam (makes about 3 servings)
- 4 oz pumpkin purée
- 6 oz heavy cream
- 3 dashes pumpkin pie spice
In a small blender or milk frother, combine the pumpkin purée, heavy cream, and pumpkin pie spice. Blend until smooth and airy, resembling cold foam. Use immediately or refrigerate for up to 24 hours.