Halloween Coffee

Espresso Halloween Coffee

Instructions for Halloween Coffee Recipe:

• Halloween Espresso Pie
  
  For a 26 cm round cake tin
• Prepare the pumpkin*
  Roll the pastry out to size on a floured surface or between two sheets of transparent film and line the greased tin.
• 
  Mix all ingredients and fill into the lined tin.
  Preheat the oven to 200 °C and bake the pie on the middle shelf for approx. 45 minutes.
• 
  Leave to cool.
  
  *Preparing the pumpkin
  
  Cut the pumpkin into chunks and steam
  Purée the steamed chunks
  Leave the puréed pumpkin to drain in a conical sieve or a muslin cloth.
  
  Ingredients:
  
  1 portion shortcrust pastry
  400 g puréed pumpkin
  200 g crème fraîche
  3 tbsp cane sugar
  2 free-range eggs
  ½ tsp of grated nutmeg, ½ tsp of ginger and ½ tsp of powdered cinnamon
  100 ml/1dl espresso
  100g sultanas

Serving suggestion

• Serve the Espresso pie with whipped cream..

• Preparation Instructions for the Red cool
  
  Fill the longdrink glass with ice cubes (4-5 ice cubes).
• 
  Fill the glass two thirds full with San Bitter.
  Slowly pour the freshly prepared espresso into the glass over the San Bitter.
• 
  Decorate with the strips of orange zest.
• 
  Ingredients:
  
  1 longdrink glass
  Ice cubes
  San Bitter (alcohol-free aperitif made of citrus fruits and Alpine herbs)
  1 espresso (45 ml)
  Thin strips of orange zest
  1 straw
  

• Serve the drink with a straw and only stir shortly before serving.