What We Brew in the Shadows

The shadow of Halloween is upon us. Here are the spine-tingling delights being brewed at cafés across the cornfields.

BY J. MARIE CARLAN
BARISTA MAGAZINE ONLINE

Featured photo by Ksenia Yakovleva

Greetings, ghouls, goblins, and goodies! The days grow short, the nights grow long, and the trees are changing colors. While some shiver at the prospect of coming winter, we here welcome this spooky season, the in-between times when the veil between this world and the next is thinly veiled.

Even if you dread the dreary months ahead, there is still time to indulge in the bounty of the harvest. We’re talking pumpkins, of course. … But much more is in store!

FrankenMatcha & Bone Apple Tea – Walkie Talkie Coffee

Once again Walkie Talkie mesmerizes with their spooky season menu. First up is the FrankenMatcha, an ube-flavored, ceremonial-grade matcha paired with sweetened condensed milk, house-made vanilla syrup, and milk. There is also a matching house-made sugar cookie, swirled with matcha and ube flavors.

“We love introducing our customers to flavors they may have never experienced before,“ says owner Lindsey King. “Ube is a perfect fall treat that pairs amazingly with matcha, and customers love the surprise of a purple drink.“

And for those who want a bone-chilling treat without the buzz, there’s the Bone Apple Tea, a caffeine-free crisp apple hibiscus tea with house-made brown sugar molasses syrup and edible glitter, sure to satisfy any fabulous ghost.

3 Lil Worms – Conduit Coffee

What’s more creepy than a worm in your drink? Three worms! This bubbling beverage features Conduit Coffee’s house sour candy syrup in an espresso tonic.

Conduit Coffee is a women-owned café in The (Haunted) Woodlands of Houston.

Butter Boo Latte – Makea Coffee

Any wizards populating Panama City, Panama, will certainly be pleased with this brew inspired by the Butterbeer of Hogsmeade fame.

“So I’m a fan of Harry Potter,“ says Makea Coffee owner Laury Valdivieso, “and we do a themed brunch and decorate all our space for Halloween!“ One of their potions is the Butter Boo Latte, with vanilla ice cream, salted caramel, root beer, and a shot of their house espresso. For decoration, there’s a Hogwarts seal in fondant—and of course, marshmallow ghost.

Ghost Latte – Zen Coffee Company

A salted maple and cinnamon latte with a lining of marshmallow ghosts is set to thrill, no bones about it.

“It was so much fun to see everyone’s ghosts,“ says Abby McLeay, owner and creator of Zen, “and people had so much fun with these!“

Zen Coffee Company is a family-owned specialty coffee shop focused on sustainability, located in Omaha, Neb.

Nutty Pumpkin Flat White – EcoCafe

This spin on the classic pumpkin latte concoction from Canada’s EcoCafe features pumpkin, hazelnut, their house espresso blend (roasted by EcoCoffee) and 2% milk by local farm Eby Manor.

“Flat whites are popular and allow us to offer a lightly sweetened beverage, so we created the Nutty Pumpkin Flat White,“ says café manager Jessica Rutter, who brewed up this potion along with barista Senara. “We decided it was fitting, as baristas who work during fall pumpkin season are a little nutty.“

No Pumpkin Spice Latte – Kohi Time

Eugene, Ore., may not be prepared for this spice. From a blood-splattered van (scratch that, it’s painted red), this mobile craft coffee joint is sharing its nefarious brew for Halloween Day only!

Kohi Time’s No Pumpkin Spice Latte is organic cold brew, mixed with chocolate and caramel, and topped with a splash of orange freeze-distilled milk. Be prepared to freeze in terror yourself when you get that first delicious sip.

Black Cat Mocha – Retrograde Coffee Roasters

Is it bad luck for a black cat to cross your path? Not this one! You’ll be charmed by decadent chocolate and vanilla—the best of light and dark.

“We use TCHO dark chocolate as the base, add black cocoa powder to it, and some of our house-made vanilla syrup,“ says Retrograde co-owner Danielle Connor. “The flavor is reminiscent of an Oreo cookie (especially if you add whipped cream), and the texture is nice and velvety. I actually had one of our team members who is not a chocolate lover become one with this drink!“

Until next time, fiends!

ABOUT THE AUTHOR

J. Marie Carlan (she/they) is the online editor for Barista Magazine. She’s been a barista for 16 years and writing since she was old enough to hold a pencil. When she’s not behind the espresso bar or toiling over content, you can find her perusing record stores, writing poetry, and trying to keep the plants alive in her Denver apartment.

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