A new ‘hood for trick-or-treating! We can’t wait to explore the streets around our new home on Halloween night, and we’re already planning to pre-party with our backyard neighbors before the main event. I’ve invited the family over to our house first, and let’s face it – if you’ve kept up with any of my previous posts like the Spooky Splatter spread or even my Glam Halloween spread, I’ve got the kids and teens party table down pat. So, let’s talk about the big kids. You know, the grown-ups! After getting the kiddos in their costumes, then walking the streets as they beg for treats, all that work is definitely worthy of an adult cocktail reward, am I right? So, I snagged a sweet and spirited Halloween drink idea from Bit by a Fox for an evening of ghostly fun. We whipped up this libation with cacao and almond butter and stuck little mummy and ghost cookies on the rims.

BLEND YOUR CHOCOLATE, COFFEE AND NUT BUTTER

Dump ‘n pour – can’t get any easier. In a blender, add the Hiram Walker Creme de Cacao, Patron Tequila, Hershey’s Chocolate Syrup, and Chameleon Cold Brew Mocha Coffee. Lastly, add Solstice Canyon Aztec Chocolate Almond Butter. Add a pinch of salt and a scoop of ice then blend until smooth.

PAINT YOUR CHOCOLATE STRIPES

Using a plain paintbrush(tip: make sure it’s clean and unused!), paint the chocolate syrup onto the inside of your glasses. It’s easiest to start at the center and work your way to the rim.

Fill the glasses halfway so that you can still see the chocolate stripes on the glass.

Add the ghost or mummy cookie for an added spooky effect. You can also make a virgin version for the little ones with chocolate milk, stripes of chocolate on the glass, and add their own ghost or mummy cookie to the rim.

Enjoy nibblin’ and sippin’ to ease the road ahead of tricks, treats, and of course, sugar highs.

OUR FAVES 

• Chameleon Cold Brew, Mocha Coffee
• Solstice Canyon, Aztec Chocolate Almond Butter
• Patron, Tequilla
• Hiram Walker, Creme de Cacao

Photos by: Maria Hedrick Photography

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Halloween Drink

By TheSweetNerd  Drinks

October 15, 2019

• Yields: 6 Drinks

Ingredients

12 ounces tequila

12 ounces chameleon cold brew mocha coffee

3 ounces Crème de Cacao (white, if possible)

3 ounces chocolate syrup

3 tablespoons high quality stone ground almond butter

Pinch of salt

Ice

Directions

1Blend all together until smooth.

2Pour into chilled glass.

3Use a food grade brush to paint chocolate syrup stripes on glass.

4Pour and serve.

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