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Asha's Pumpkin Spice Espresso Martini

Recipe by: Asha Loupy

Makes: 1 cocktail

Asha's Pumpkin Spice Espresso Martini
Photo by:  

Melati Citrawireja

Two cult classics — the PSL and the espresso — come together in this ultra dreamy, seasonal sipper. The key to getting the creaminess of the latte is not actually dairy, it’s a splash of DIY Kaveri Vanilla extract, which adds a luscious, sweet lingering finish.

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For the cocktail
  • 1¼ ounces vodka
  • 1 ounce espresso or cold brew concentrate
  • 1 ounce Pumpkin Spice Syrup (recipe follows)
  • 0.5 ounces Kahlua
  • Dash of Kaveri Vanilla Extract or good-quality vanilla extract
  • Ice
  • 3 espresso beans
For the syrup
  • 1½ cups winter squash (such as kabocha, red kuri, or sugar pumpkin), peeled and cut into small cubes
  • 1½ cups water
  • ½ cup Madhur Jaggery or light brown sugar, lightly packed
  • ¼ cup maple syrup
  • 2 tablespoons Pumpkin Spice Masala
  • ¼ teaspoon Surya Salt


For the cocktail
  1. Combine all the ingredients except the espresso beans in a cocktail shaker with a couple handfuls of ice, and shake vigorously until the outside of the jar feels icy, 30 to 45 seconds. Strain into a martini glass and garnish with three espresso beans for good luck!
For the syrup
  1. Combine the squash, water, brown sugar, maple syrup, 2 tablespoons pumpkin spice blend, and salt in a medium saucepan, and mix well to start to dissolve the spices in the water.
  2. Bring the mixture to a gentle boil over medium high heat, cover, reduce the heat to medium low and simmer until the squash is fully cooked through and can easily be mashed with the side of a fork, about 20 to 25 minutes, depending on the size of the cubes of squash. Turn off the heat and let it cool for 15 to 20 minutes.
  3. Transfer the cooked squash and all the liquid to a blender and purée until smooth. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

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