The Ultimate Halloween Coffee Recipe

Looking for some a little different to offer customers this 31st October? We’ve put together a recipe for the ultimate Hallowe’en coffee, perfect for adding to your specials menus. Here’s what to do.

You’ll need (per serving)

  • 2 tablespoons toasted mini marshmallows (see recipe below)
  • 250ml strong, fresh hot coffee
  • 1/4 teaspoon powdered cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 ground cloves
  • a good dash of chocolate syrup
  • whipped cream

What to do:

Preheat the oven to 200 degrees centigrade. Arrange the marshmallows on a non-stick baking tray, if possible so they don’t touch each other. Put them in the oven for around a minute (keeping a close eye on them, as they catch and burn easily) until toasted. These are best toasted fresh but will keep for a day or two if required.

Then, combine the coffee, spices and sauce in a jug and stir until fully combined. Tip: make up a large quantity of spice, mixed thoroughly. Keep it in an airtight container and add a level teaspoonful to each mug.

Spoon whipped cream onto the top of the mug, and add a few toasted marshmallows before serving.

Suggested accompaniments include pumpkin pie or spiced apple cake. You could also make your own simple ‘ghost’ cupcakes as follows. Colour a basic sponge cake mixture with a few drops of red or green food colouring, spoon the batter into cases and bake at 180 degrees centigrade until cooked. Allow to cool. Turn the cakes out, turn them upside down, and brush with melted, sieved apricot jam. Cover them with white fondant icing, cut sufficiently large that it overhangs the bottom of the cake. Add chocolate drops at the front for eyes and mouth.

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