Candy Corn Latte Recipe (Sweet Halloween Coffee at Home)
The Candy Corn Craze is real! 🎃☕ Whether you love it or love to hate it, this Candy Corn Latte delivers the Halloween magic: vanilla–caramel coffee, homemade candy corn syrup, marshmallow fluff foam, and a festive topping.
🍬 Why You’ll Love This Latte
- Halloween spirit: Festive, sweet, and candy-inspired.
- Flavor trifecta: Vanilla, caramel, and marshmallow = candy corn in a mug.
- Serve your way: Cozy hot or refreshing iced with cold foam.
Recipe overview
Ingredients
- 2 Tbsp + 1 tsp Candy Corn Syrup (below)
- 6–8 oz strong brewed French Vanilla or Victorian Caramel Coffee
- 3 oz milk of choice
- 1 Tbsp marshmallow fluff
- Whipped cream + Pumpkin Teeth for garnish
Candy Corn Syrup
- ⅓ cup candy corn
- 4 oz water
Method
Make the Candy Corn Syrup
- In a saucepan, combine candy corn and water over medium-low heat.
- Stir continuously until melted, reduce by ⅓, and cool. Store in a jar until needed.
Assemble the Latte
- In a mug, stir together 2 Tbsp Candy Corn Syrup and brewed coffee.
- In a jar, warm marshmallow fluff, milk, and 1 tsp Candy Corn Syrup. Froth until foamy.
- Pour the frothed milk mixture over the coffee base.
- Top with whipped cream and garnish with Pumpkin Teeth or candy corn. Optional: a tiny pinch of cinnamon.
🥥 Keto / Low-Sugar Option
- Sweetener swap: Make the syrup with allulose/monk fruit, or warm pre-made allulose syrup with a few candy corn pieces for flavor/color, then strain.
- Milk choice: Use unsweetened almond or macadamia milk; add 1–2 Tbsp heavy cream to boost fats.
- Fluff alternative: Sugar-free marshmallow syrup to mimic the fluff.
🎃 Variations
- Iced Candy Corn Latte: Use cold brew + chilled milk, build over ice, finish with cold foam.
- Dairy-free: Oat or almond milk; swap marshmallow fluff for a dairy-free creme.
- Party garnish: Orange/yellow sprinkles or Halloween marshmallows.
