As the leaves fall and the weather turns chilly, fun fall flavors begin sneaking their way into food and beverages. But this season, instead of ordering your classic pumpkin spice latte, take a chance and make your own homemade flavored creamer! In celebration of National Candy Corn Day, the recipe below is for a deliciously spooky candy corn latte, but it can easily be used in a variety of ways; swapping the candy for peppermints creates a Christmas latte, or use Peeps for an Easter-themed drink. Feel free to get creative with it; nothing is off limits!
Ingredients:
- Candy corn
- I used half and half, but you can use your milk of choice
- Ziploc bag or any container that can be sealed airtight
- Nescafé Vanilla Instant Coffee or your preference
Steps:
- Use a 1:1 ratio of candy corn to half-and-half; I did a ½ cup of each for a larger batch.
- Place your mixture in the fridge and allow the candy corn to dissolve. The longer it steeps, the stronger the flavor becomes. For best results, steep it overnight or for no more than 24 hours.
- After steeping, use a strainer to separate the candy corn from the half-and-half. Store it in an airtight container in the fridge. The half-and-half is good for no more than two weeks.
- This drink can be enjoyed hot or iced, but I prefer a warm drink this time of year. In a kettle, boil six ounces of water. Pour the water into a mug, add 1 teaspoon of Nescafe Vanilla Instant Coffee and mix. Then, add as much of your new creamer as you like and enjoy!
I brought my creation to work and had some of my coworkers try it. We all agreed that the candy corn gave the coffee a nice sweet kick with a hint of that classic candy corn flavor. This recipe also doubles as a cold foam; simply froth the half-and-half and add it on top of your latte
Isabella Castillo can be contacted via email at icastillo4@twu.edu
Artwork by Aliyah Valdovinos
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