Iced Pumpkin Caramel Espresso Cream

I can feel fall approaching in my soul! The trees are turning red, there’s already leaves on the ground, and I’m here for it. It’s been hot and sunny, very summerish, but I’m out here thinking about pumpkin-flavored everything all day long. This Iced Pumpkin Caramel Espresso Cream was the perfect fall-flavored, mid-afternoon pick me up! It’s incredibly easy to make – just get some hot water, espresso powder, caramel, and pumpkin pie spice, then pour in the dairy. You can make it hot or iced! It’s spicy, creamy, and full of pumpkin-caramel goodness.

This recipe is part of a pumpkin series I’m rolling out this fall. I love the flavor so much, I just can’t stop making things with it!

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What makes pumpkin and caramel such a great pair?

Pumpkin and caramel go together perfectly because pumpkin is a bit earthy and mellow tasting, meanwhile caramel is deep and sweet. It’s like a match made in heaven! The flavor combo really popped off back in 1950, when mid-century church potlucks and cookbooks started to feature them together in desserts.

Did you know?

Pumpkin spice became a cultural phenomenon primarily because of the nostalgic smell behind it! The scent tends to bring feelings of joy and memories of holidays, childhood, and family – and for this, everybody loves it! Even if you don’t like pumpkin, you’re probably getting a warm and fuzzy feeling from that smell.

That’s because aromatics like cinnamon, nutmeg, and cloves can literally trigger “cozy brain chemistry.” Pumpkin spice is basically aroma therapy – surging your dopamine, serotonin, and memory centers. How fascinating, right?

Last year during “Pumpkin Week:”

Starbucks sold: 16.2 million pumpkin spice lattes
Dunkin’ sold: 9.8 million pumpkin drinks

That’s 26 million pumpkin beverages sold across the U.S. from just two chains in just one week. I mean, we’re clearly obsessed right?

What ingredients do I need to make this?

For the iced pumpkin caramel espresso:

Hot Water
Espresso Powder
Caramel Sauce
Pumpkin Pie Spice
Ice
Half and Half

For serving:

Whipped Cream
Caramel Sauce
Pumpkin Pie Spice

What equipment do I need?

• Measuring Cups and Spoons
• Large Glass or Specialty Glass
• Small Dish

How do I make it?

To prep the spiced espresso:

In a small dish, add some hot water and the espresso powder, then stir until dissolved.

Next, stir in the caramel sauce and pumpkin pie spice while the mixture is still hot.

Pro Tip: If you need to, add a splash of very hot water to ensure that all those little granules dissolve.

To make the iced pumpkin caramel espresso cream:

Fill up a cup with ice, then pour the spiced espresso mixture in.

Top with half and half, then stir. That’s it, so easy!

Pro Tip: You could totally keep these ingredients at work and whip these up in your breakroom! Afternoon wall? I think not.

To serve:

Top with whipped cream, caramel sauce, and pumpkin pie spice. Enjoy!

Tips:

• This recipe will make one large, iced pumpkin caramel espresso cream. To make some for your friends too, consider tripling the recipe!
• To make this drink a little bit leaner, use whole milk instead of half and half.
• One of these contains approximately 150 mg of caffeine, which is basically like a double shot of espresso!
• To make this hot – just heat the half and half up in a glass, then stir in the espresso mixture.

Obsessed with festive drinks too? Check these out!

• Apple Cider Whiskey Sour
• Cranberry Clementine Smoothie

Wish you could just become a pumpkin right now? I feel that.

• Pumpkin Brownies
• Lemon Pepper Pumpkin Seeds