The cool winds of October settle into Northern Utah, it’s time to bring the pumpkin spice to the forefront, but we are not basic white chicks around here, instead we combine the sweetness of our rich buttery pumpkin syrup with our custom-made special blend Cold Brew. Stop into the Layton Outpost and try our Drink of the Week, The Headless Horseman.
Some of you may know that our drink shares a name with one of our roasts from last year, which has since been retitled “Pumpkin Spice.” Same name, two different things: one is a drink we build on bar, the other is a bag of coffee. Let me show you how the drink comes together.
The drink is not the bag
The Headless Horseman is a café drink: cold brew, syrups, cold foam, cinnamon. It is not made with Pumpkin Spice Roast, and the recipe below doesn’t use it. If you want a pumpkin-spice coffee at home without a syrup lineup, the roast is a separate option, and it’s linked at the bottom of this post.
Now while our Headless Horseman drink does not use the Pumpkin Spice grind, we do try to follow the flavor notes with our specialty syrups and our cold brew. Here’s how we build it on bar, written the way we actually make it: in pumps, for a café large.
How we build the Headless Horseman
Drink build
The Headless Horseman
Pumpkin cold brew with salted caramel, pumpkin spice cold foam, and cinnamon. This is the café’s pump-based build, not a measured home recipe.
Ingredients
- Salted caramel sauce
- Pumpkin spice syrup
- Sugar-free caramel syrup
- Cold brew, or iced coffee
- Skim milk, for the cold foam
- Cinnamon
Equipment
- A 24 oz cup
- Syrup pumps, or something to measure with
- A froth blender, or a handheld frother and a jar
Build the drink
- Three pumps of salted caramel sauce.
- Two pumps of pumpkin spice syrup.
- One to two pumps of sugar-free caramel syrup, to taste.
- 11 to 12 oz of cold brew (iced coffee works too). Stir it up until the sauce lets go of the bottom.
- Fill with ice until you have about half an inch of space at the top.
- Top with pumpkin spice cold foam until the cup is full.
- Sprinkle cinnamon on top and you’re all done!
Pumpkin spice cold foam
For those who have never made cold foam, I’ve gotchu. It’s one batch, made like this:
- 4 oz of skim milk in a froth blender.
- Two pumps of pumpkin spice syrup. (Any syrup works if you’re making foam for something else.)
- Froth!
How much foam goes on the drink: enough to fill that last half inch and cap the cup. How far one batch stretches depends on your cup and how much your milk froths, so if there’s foam left over, you’ve got a head start on the next one.
About those pumps: a pump is a café measurement, and pump volume varies by bottle, so there’s no exact teaspoon conversion here. At home, use a syrup pump if you have one, or start with less than you think and adjust. And this build is our large. For a smaller cup, scale everything down together.
Nutrition changes with your milk, syrup, and pour, so there are no numbers on it.
When you’re all done, your hard work should come out looking like this:
Two ways to get your pumpkin fix
Come get the drink at the Layton Outpost
If you don’t have the equipment to make it at home, feel free to come get it at the Layton Outpost! Our team would love to make it for you!
Black Rifle Coffee Company, Layton Outpost
512 W Antelope Dr, Layton, UT
Hours change with the season, so check the current hours on the map listing or on Black Rifle’s site before you drive out.
Or brew the seasonal roast at home
Want pumpkin spice in your cup without buying three syrups and a frother? Pumpkin Spice Roast is the bag that used to share this drink’s name. It’s a seasonal coffee you brew however you normally brew. It is not what’s in the drink above, and it won’t taste like it, but it’s the easy at-home version of the idea.
Disclosure
I work for Black Rifle Coffee Company, and the Layton Outpost is where I’m on bar. The product link above carries a tracking tag so Black Rifle can see the click came from this site. Nobody pays me for it and I earn no commission. See the disclosure page.
Updated October 1, 2026: this post was first published on September 28 under the title “Drink of the Week (20 August).” It’s been retitled, the recipe has been reorganized into ingredients, the drink build, and the cold foam, and the Outpost hours were removed until they can be confirmed. The drink itself hasn’t changed.
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