Halloween

by Schaerer Marketing Team
creative coffee world

Halloween Coffee Recipes

We cannot imagine Halloween without a Pumpkin Spice Latte.

Therefore, we have prepared three coffee recipes for you for Halloween. We have used Pumpkin Spice syrup from MONIN, so you can prepare them quickly and easily. Of course, you can prepare the Pumpkin Spice syrup in your kitchen using pumpkin, sugar, vanilla sugar, cinnamon, nutmeg, cloves, and ginger. There are no limits to individuality and creativity.

Recipe 1: The Pumpkin Spice Latte

You will need: 30ml MONIN Pumpkin Spice syrup, 150ml hot frothed milk and 1 espresso.

Here’s how to prepare the Pumpkin Spice Latte: Pour the syrup into a heat-resistant glass of approx. 250ml capacity, stir, then first add the hot, frothed milk, then the espresso. Decorate as you like. All done!

Recipe 2: The Halloween Virgin Calimero

You will need: 60ml MONIN Syrup Pumpkin Spice, 1 espresso, lots of spray cream.

Here’s how to prepare the Halloween Bombardino: Pour the syrup into a heatproof glass of approx. 200ml capacity, then add the espresso by pouring it over the back of a spoon. Finish with lots of cream and decorations.

Recipe 3: The Halloween Calimero

You will need: 30ml MONIN Pumpkin Spice syrup, 30ml rum, 1 espresso, lots of spray cream.

Here’s how to prepare the Halloween Bombardino: Pour the syrup and rum into a heatproof glass of approx. 200ml capacity, stir well, then add the espresso by pouring it over the back of a spoon. Finish with lots of cream and decorations.

Extra: The Pumpkin Cake

A pumpkin tartlet from a Rolf Mürner recipe goes nicely with this. Pairs perfectly with the Pumpkin Spice Latte: Intense pumpkin, amaretto, and nougat flavours. The recipe can be found in “einfach Mürner, Süsse Kreationen zum Nachmachen” Foto Plus Schweiz GmbH, p. 44-45.

 

The Pumpkin Spice Latte, by the way, is as much a part of autumn as turkeys are part of Thanksgiving, and not just in the United States. The golden colour of the syrup reminds us of the autumnal colours of the trees' changing foliage, and the intense scents of the spices used help us through the first cold autumn evenings.

The Calimero goes back to the Bombardino, which is popular in northern Italy and in parts of Austria. Bombardino combines egg liqueur, whiskey, or rum with lots of cream. If an espresso is added, it becomes a Calimero.

Soucre: MONIN