Sip into fall with this spiked Pumpkin Spice Americano with Graham Cracker Cold Foam!


1 oz butterscotch Schnapps

4 oz hot water

2 oz freshly brewed espresso

½ oz Monin Pumpkin Spice syrup Graham cracker cold foam*


Graham cracker

Combine hot water, espresso, and syrup into an Irish coffee glass and stir until combined.

Top with graham cracker cold foam and garnish with a graham cracker.

*Graham Cracker Cold Foam:

2 cups heavy whipping cream

1 cup whole milk

3.5 oz toasted graham crackers (toasting them intensifies the flavor)

1 oz dark brown sugar ¼ tsp kosher salt

Preheat oven to 300F. Break graham crackers into rough pieces and set on a baking sheet lined with parchment paper.

Toast in the oven for around 10-15 minutes until graham crackers are fragrant.

Remove from the oven and pour into a pitcher, add the heavy cream and whole milk, and stir vigorously.

Allow to steep for 20 minutes at room temperature. Pour mixture over a fine mesh sieve into another pitcher, and allow milk to drain completely.

Do not press graham crackers, as this will make your mixture gritty.

Once strained, add brown sugar and kosher salt, and stir until dissolved. Refrigerate for up to 1 week.

See it made below!