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Kitchn has published a pumpkin spice espresso martini recipe that pairs espresso, vodka and coffee liqueur with homemade syrup containing pumpkin purée and warm spices. The recipe serves one and makes a cup of syrup—enough for about eight cocktails—which the report says can be refrigerated for up to one month.
Kitchn has published a pumpkin spice espresso martini recipe that combines espresso, vodka and coffee liqueur with homemade syrup made from pumpkin purée, sugar and pumpkin pie spice. The single-serving cocktail is presented as a seasonal variation on an espresso martini, with half-and-half added for a creamy finish.
The recipe, developed by Erin Merhar, calls for one ounce of brewed espresso or undiluted cold brew concentrate, two ounces of vodka, one ounce of coffee liqueur, one ounce of pumpkin spice syrup and one ounce of half-and-half. The ingredients are shaken with ice until the shaker is frosty, then strained into a chilled martini glass. Kitchn suggests garnishing with three coffee beans and a sprinkle of pumpkin pie spice.
The syrup is prepared separately by cooking water, light brown sugar, granulated sugar, pumpkin purée, pumpkin pie spice and vanilla extract in a saucepan for two to three minutes. The recipe makes about one cup—enough for roughly eight cocktails—and calls for the syrup to cool completely before use. Kitchn says it can be refrigerated for up to one month and also used to sweeten coffee.
Kitchn lists the recipe as serving one, with 10 minutes of preparation and five minutes of cooking. It says the half-and-half can be omitted for a less creamy, more classic espresso martini texture, or replaced with unflavored non-dairy coffee creamer. Decaffeinated espresso is another suggested option. The recipe contains dairy if made as written; the source does not provide nutritional or alcohol-content figures.
A Seasonal Take on the Espresso Martini
The recipe adapts a familiar espresso martini with a pumpkin syrup that includes actual pumpkin purée, rather than relying only on pumpkin-pie spice flavoring. For readers planning autumn gatherings, the make-ahead syrup offers a way to prepare the drink’s distinctive ingredient in advance and use it across multiple servings.
The method also leaves room to adjust the drink. Omitting the half-and-half changes its texture, while decaffeinated espresso offers a caffeine-free coffee option. Those substitutions do not remove the alcohol: the listed serving still includes two ounces of vodka and coffee liqueur, so it is an adult drink to consume responsibly.
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How the Recipe Builds Its Flavor
Kitchn describes the cocktail as built on its existing espresso martini formula, with pumpkin-spiced syrup replacing ordinary simple syrup. The syrup combines brown and granulated sugars with pumpkin purée, pumpkin pie spice and vanilla. Espresso or concentrated cold brew supplies the coffee base, while coffee liqueur adds further coffee flavor and sweetness.
The report credits Merhar as the recipe developer and identifies Topher Leo as an assistant culinary producer and recipe tester. Leo’s accompanying note, dated September 2026, describes the drink as a fall variation and says the syrup was convenient to prepare ahead. That is a tester’s personal assessment, not a standardized measurement of the cocktail’s strength or taste.
“Half espresso martini, half pumpkin spice latte”
— Kitchn recipe description
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Details the Recipe Does Not Provide
The source provides no nutrition facts, calorie count or measured alcohol content for a serving. Actual strength will depend on the brands and quantities used, as well as the coffee liqueur. Kitchn’s description of the drink as smooth or not too strong is subjective and should not be treated as a measure of alcohol content.
The supplied report also does not state a precise publication date beyond saying it appeared “yesterday,” and that relative timing cannot be independently pinned to a calendar date from the material provided. It does not report sales, audience response or broader restaurant and beverage-industry adoption; the development is a recipe publication, not evidence of a market trend.
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Making and Serving the Cocktail
Readers following the recipe can make the syrup first, let it cool completely, and then shake one ounce with the espresso or cold brew, vodka, coffee liqueur and half-and-half. The finished drink is served immediately in a chilled glass. The source advises refrigerating leftover syrup for up to one month; it does not give storage guidance for a prepared cocktail.
Anyone serving the drink should account for its alcohol and dairy ingredients. Use non-dairy creamer if avoiding dairy, and serve alcohol only to adults who choose to drink. The next practical step is to prepare the syrup ahead of serving; no further product launch or event is announced in the supplied report.
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Key Questions
What is in Kitchn’s pumpkin spice espresso martini?
One serving uses espresso or cold brew concentrate, vodka, coffee liqueur, pumpkin spice syrup and half-and-half. The recipe suggests coffee beans and pumpkin pie spice as a garnish.
How much syrup does the recipe make?
The recipe makes about one cup of pumpkin spice syrup, which Kitchn says is enough for approximately eight martinis when each uses one ounce.
Can the cocktail be made without dairy?
Yes. Kitchn says the half-and-half can be left out or replaced with unflavored non-dairy coffee creamer. Leaving it out produces a less creamy drink.
How long can the pumpkin spice syrup be refrigerated?
Kitchn says the syrup can be stored in the refrigerator for up to one month. The supplied report does not give a separate storage period for the mixed cocktail.
Does the recipe contain alcohol and caffeine?
As written, it contains vodka and coffee liqueur, so it is an alcoholic drink for adults. It also uses espresso or cold brew; Kitchn suggests decaffeinated espresso as an option, but that does not change the alcohol content.
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