Pumpkin Cream Cold Brew Martini

This is my drink of choice for fall. Pumpkin, coffee, & warm spices rule the world this time of year, and I’ve incorporated them all in this show-stopping martini.

As a former barista & lover of craft cocktails, I’ve always enjoyed espresso martinis. Without a home espresso machine, I’ve often made them with cold brew concentrate instead. They’re good, but they're missing that classic foam top you get from the crema of fresh espresso. Well, not anymore. This pumpkin cream with maple & fall spices elevates the classic cocktail to a different level.

WHAT YOU’LL NEED

INGREDIENTS

Spiced Pumpkin Foam (enough for 4 drinks)

  • 6 oz heavy cream

  • 3 tbsp pumpkin puree

  • 2 tbsp maple syrup

  • ¼ tsp ground cinnamon

  • ⅛ tsp ground nutmeg

  • Pinch ground clove

  • Pinch salt

NOTE: If you have pumpkin pie spice, you can add ½ tsp of that instead of the spices listed above.

Cold Brew Martini (Serves 1)

  • 2 oz vodka

  • 1 ½ oz cold brew concentrate (like Chameleon)

  • 1 oz coffee liqueur (like Kahlúa)

  • Splash vanilla extract (around ¼ tsp)

DIRECTIONS

Make the Pumpkin Cream

  1. Whisk together all ingredients and put in the freezer for about 5 minutes until very cold. Place in blender and blend on low speed until lightly thickened and foamy, but still pourable (around 30-45 seconds).

Shake & Serve Cocktail

  1. Fill a cocktail shaker with ice, then add vodka, cold brew concentrate, coffee liqueur, and vanilla. Shake vigorously and strain into a martini glass.

  2. To float the foam, you can: 1. Slowly pour it over the back of a spoon, holding the spoon close to the surface of the drink. 2. Use a spiraled bar spoon by placing it in the drink and slowly pouring the foam down the length of the spiraled handle.

  3. Garnish with a sprinkle of cinnamon.

RECIPE NOTES & TIPS

  • The goal is to achieve a cream consistency that’s slightly thicked but still pourable in an even stream. If you over-whip the cream, whisk in milk or additional cream, one tablespoon at a time, until the consistency is right. Conversely, if the mixture is too thin, blend again until it thickens slightly.

  • To make a larger batch for a group, mix the cocktail ingredients in a large pitcher and store in an airtight container in the fridge for up to 1 week. Once ready to serve, working in batches, pour the mixture into your cocktail shaker, shake over ice, and strain. The cream can also be prepared in advance and stored in the fridge for up to 3 days. If it thins out over time, simply give it a quick blend before serving.

  • For a dairy-free option, substitute the heavy cream with vegan heavy cream or coconut cream.

  • The cold brew martini itself is lightly sweetened, with most of the sweetness coming from the pumpkin foam and Kahlúa. If you prefer a sweeter drink, you can add ¼ oz of simple syrup to taste.