Drink up, witches!
If you're looking to combine the scariest day of the year with your favorite drinks, Cosmopolitan.com has the perfect Halloween cocktails to take your party to the next level. Basic mimosas are fine, but adding dry ice gives them the perfectly spooky fog effect. Mimosas not your thing? Try margaritas with a splash of red wine for a perfect ~bloody~ effect.
Watch the video above to learn how to make the spookiest drinks around.
Senior Video Producer – Jason Ikeler
Shot and Edited By – Josh Archer
Recipes By – Tyna Hoang
All we want for Christmas is spiked ice cream.
Dark Ginger Rye Cake With Yogurt And Honey
Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.
MAKES ONE 10"-DIAMETER CAKE SERVINGS
Nonstick vegetable oil spray
1 cup robust-flavored (dark) molasses (not blackstrap)
1 cup stout
½ teaspoon baking soda
1½ cups rye flour
½ cup all-purpose flour
2 tablespoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon freshly ground black pepper
1½ teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon finely grated peeled ginger
1 teaspoon vanilla extract
½ cup virgin coconut oil, melted, slightly cooled
¼ cup vegetable oil
¼ cup honey
2 cups plain whole-milk yogurt
A 10-inch-diameter springform pan
Given how popular avocados are around the world, it would make sense if you thought the fruit could never be improved. But you'd be wrong, because researchers have just created a new kind of avocado. Introducing: The Avocado Light.
Malted Walnut Pie
Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.
Graham Cracker Crust
14 graham crackers (about 8 oz.)
2 tablespoons raw sugar or granulated sugar
1 tablespoon all-purpose flour
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted, slightly cooled
Filling And Assembly
2 cups walnuts
4 oz. white chocolate, melted
3 large eggs
¾ cup light corn syrup
⅔ cup (packed) light brown sugar
¼ cup plus 2 Tbsp. barley malt syrup
¼ cup malted milk powder
1 tablespoon malt vinegar
¾ teaspoon kosher salt
½ teaspoon vanilla extract
¼ cup (½ stick) unsalted butter
Unsweetened whipped cream (for serving; optional)
Saffron, Orange, And Honey Madeleines
Traditionally, madeleines are best eaten as close to coming out of the oven as possible. Here, untraditionally, we forgo all the beating and just place the ingredients in a food processor. Mixing them this way means that the resulting madeleines won’t be quite as light as those made by hand-whisking, but they’re every bit as delicate and buttery as you’d hope. We do it this way to build in a little bit of robustness, which allows them to still be eaten hours (rather than minutes) after they come out of the oven. This recipe is from Sweet, a cookbook by Yotam Ottolenghi and Helen Goh. Read their tips for making intimidating-seeming desserts at home, right this way.