A warm morning coffee perfect for fall, featuring layers of bright orange candy corn syrup, freshly brewed espresso, and steamed milk.
Course Breakfast, Brunch, Drinks
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
2oz.Freshly Brewed Espresso
In a small saucepan, heat the candy corn and water, stirring gently but constantly until the candy corn has melted, and you are left with an orange-colored syrup. Continue to cook, stirring frequently for 1-2 minutes until slightly thickened.
Add 1-2 Tbsp of the syrup into the bottom of a glass coffee mug. Slowly pour the milk on top, using a spoon to hold back the foam, and then add the foam on top. Quickly pour the espresso shots into the middle of the foam.
Serve immediately, garnish with a drizzle of the candy corn syrup or whipped cream and a couple pieces of candy corn.
If you don't have an espresso maker, use 2oz of strong, dark roast coffee. To froth the milk without steaming it, either:
Warm the milk the microwave or on top of the stove until about 110F, then use a handheld milk frother until foamy, or
Add cold milk to a jar and seal tightly, shake until it's frothy, and then microwave uncovered for 30 seconds.
Make ahead tip: You can store the candy corn syrup in the fridge in a sealed container for 4-5 days, and add it to your coffee all week!
Ingredients & Substitutions:
I used Brach's original candy corn. If you use a different brand or variety, you may have slightly different results. For a fun twist, try a mix of regular and chocolate candy corn.
You can use any milk or alternative you choose in this recipe, but some brands and varieties froth better than others. Skim milk works the best, but I usually use 2%.
Candy corn contains honey, so if you want a fully plant-based version, you'll need to use vegan candy corn.
You can use any type of freshly brewed espresso. I made mine with decaf.
Candy Corn Latte Macchiato Recipe from Slumber & Scones https://www.slumberandscones.com/candy-corn-latte-macchiato/