Food | Recipes

Drink or Treat: 11 Halloween Recipes

October 31, 2017

Happy Halloween! The weather is rainy and chilly but you can still have a good time. Honest Dallas has come up with a list of spooktacular drinks and treats.


Devil’s Sangria
1 750 ml bottle of Merlot
4 cups cranberry juice
1/4 cup Cointreau or any orange liqueur
2 to 4 cups fresh cranberries
2 cups sparkling water
2 cups ice if desired


  • Pour the Merlot in a pitcher, add the cranberry juice, Cointreau, and the cranberries, stir well.
  • Put the mixture in the fridge for at least 4 hours, but preferably overnight.
  • Remove the mixture from the fridge and add the sparkling water. Stir well. Add ice if desired.


1 ounce vodka
1/2 ounce melon liqueur (Midori)
1/2 ounce raspberry liqueur (Chambord)
1/2 ounce blue curaçao
2 ounces sweet & sour
1 1/2 ounces cranberry juice


  • Fill a double old-fashioned glass with ice.
  • To the glass add the vodka, melon liqueur, raspberry liqueur, blue curaçao, and sweet & sour. The drink should be a really pretty green color.
  • Pour the cranberry juice on top of the drink. You can let the juice float or stir it in for a creepy color change.


The Black Heart (Main Picture)
1/2 ounce Black Vodka (like Blavod)
1/2 ounce Fig Vodka (like Figenza)
1 1/2 ounces Creme de Cassis
Dash of Dry Vermouth


  • Combine with ice in a martini shaker.
  • Shake to mix and strain into a cold martini glass.
  • Garnish with a split black fig. 


Blood Sangria
1 750 ml bottle of red wine, preferably Merlot
2 cups pomegranate juice
1/4 cup Cointreau or any orange liqueur (you can also substitute orange juice)
2 cups sparkling water
2 cups ice if desired, you can always freeze wine cubes ahead of time
1 to 2 cups pomegranate arils
1 to 2 oranges sliced


  • Pour the Merlot in a pitcher, add the pomegranate juice and the Cointreau, stir well.
  • Put the mixture in the fridge for at least 4 hours, but preferably overnight.
  • Remove the mixture from the fridge and add the sparkling water. Stir well.
  • Add ice if desired.


Devil’s Margarita
1 1/2 oz tequila blanco
3/4 oz lime juice freshly squeezed
3/4 oz simple syrup
Red wine such as Cabernet or Carménère


  • In a shaker filled with ice, pour in tequila, lime juice, and simple syrup.
  • Shake until chilled and pour into your glass of choice.
  • Set a spoon at a 45-degree angle barely placed inside of the margarita. The back of the spoon should be facing the ceiling.
  • Pinch the top of the wine bottle with your finger and slowly pour red wine onto the back of the spoon and let it drizzle on the surface of the margarita.
  • Pour until you have about 1/4 inch of red wine in the glass.


Kimchi Bloody Mary
2 packed cups kimchi (16 ounces)
46 ounces tomato juice
1/4 cup Sriracha chile sauce
2 tablespoons Worcestershire sauce
2 tablespoons sherry vinegar
Freshly ground pepper
2 cups vodka (16 ounces)


  • Working in batches, puree the kimchi with the tomato juice, Sriracha, Worcestershire, and vinegar.
  • Set a fine-mesh strainer over a bowl and strain the kimchi puree, pressing gently on the solids to extract as much juice as possible; you should have 6 cups of kimchi-Mary mix.
  • Discard the solids or reserve them for another use.
  • Chill thoroughly, then season with salt and pepper and stir in the vodka.
  • Serve over ice, garnished with mint sprigs or shiso leaves.



No Bake Pumpkin Cheesecake Truffle Mummies
Serves: 14
1½ cups gingersnap cookie crumbs
¼ cup canned pumpkin purée
⅓ cup graham cracker crumbs
3 tablespoons powdered sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
3 ounces cream cheese, softened
½ cup white chocolate chips
White chocolate chips or white dipping chocolate (like CandiQuik)
Red food coloring


  • In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth.
  • Melt ½ cup white chocolate chips and mix into truffle mixture.
  • Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer.
  • When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
  • Melt remaining white chocolate chips or white dipping chocolate in a small bowl.
  • Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate.
  • Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil.
  • Chill for 3-5 minutes until chocolate hardens.
  • Drizzle more white chocolate over the truffles.
  • Soak the end of a Q-tip in red food coloring. Dap 2 dots of food coloring to make the mummy eyes.
  • Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.

Melted Witch Bark
Serves: 8 witches
Wilton Candy Melts (vibrant green)
½ cup mini chocolate chips (divided)
Pretzels Sticks
Mini Reese’s Peanut Butter Cups
Halloween Oreos
Hershey’s Hugs


  • Begin by laying out parchment paper on a cookie sheet.
  • Get pretzels sticks, Reese’s, Oreos, Hugs, mini chips out and ready so they are easy to grab.
  • Place 1 cup candy melts in a small pot and melt on low heat stirring constantly.
  • Once all melted spoon out onto parchment paper and spread into a circle. We made ours about 4 inches in diameter.
  • Quickly add remaining mini chips to a small pot and melt on low heat stirring constantly.
  • Spoon a tiny amount onto your green circles and use a toothpick to swirl around.
  • Add Oreos as a hat in the corner. Add Hugs by dipping into excess melted chocolate and adding to the top of the Oreo. Add mini chips for eyes.
  • Stick pretzels in your mini Reese’s and place on the opposite side of the Oreo.
  • Let set until ready to eat or package.


Graveyard Chocolate Cheesecake Dip
Serves 6
1 package cream (8 ounces) cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
5 tablespoons cocoa powder
2 tablespoons light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons milk
2 cups, plus 2 tablespoons sifted powdered sugar

To Decorate and Serve
Crushed chocolate cream sandwich cookies, enough to cover the dip (about 10)
Vanilla sandwich cookies, such as Milanos
Black decorating icing
Candy corn and pumpkins
Graham crackers, apple slices, and/or pretzels, for serving


  • In a medium bowl, beat together cream cheese and butter until smooth.
  • Sift in cocoa powder, then add brown sugar, vanilla extract, salt, and milk.
  • Beat on low speed until the cocoa powder is incorporated, then increase speed to high, until very well combined.
  • Sift in powdered sugar, 1/2 cup at a time, beating slowly after each addition to incorporate.
  • Increase speed to high and beat until smooth and light, about 3 minutes.
  • Transfer dip to a serving dish and smooth top with a spatula.
  • Spread crushed chocolate cookies over the top of dip to form “dirt.” With decorating icing, write “RIP” on vanilla wafer cookies, then stand upright in the dip to form “tombstones.” Scatter candy corn and candy pumpkins over top to decorate.
  • Serve with graham crackers, sliced apples and/or pretzels as desired.


Frightful Fruit Kebabs
Ingredients and supplies:
Jumbo marshmallows
Black candy melts
Small wooden skewers
Melon baller
Decorator icing eyes — optional 
Piping bag and #1 piping tip (or the smallest round piping tip available)


  • Using a melon baller tool, make round balls of cantaloupe.
  • Cut the kiwis into squares of similar size.
  • Assemble the fruit kebabs onto the small wooden skewers — cantaloupe, marshmallow, and kiwi. Put them in the refrigerator for an hour to chill.
  • Melt the black candy melts in the microwave until smooth.
  • Pour into the piping bag with small, round piping tip.
  • Arrange the kebabs on a tray or plate, and chill them for an hour before serving. These are best if served within 24 hours of preparation.
  • With a paper towel, dab off any moisture on the fronts of the fruit kebabs.
  • Pipe black candy melt faces on the fronts of the cantaloupe pumpkins, marshmallow ghosts, and Frankenstein kiwis. If using icing eyes on the Frankenstein kiwis, apply a tiny dot of candy melt to the kiwi before adding the eyes.


Strawberry Ghosts
Serves 24
1 (16 oz) package Vanilla CANDIQUIK Coating
24 Fresh strawberries
Mini chocolate chips


  • Melt Candiquik in tray according to directions on package.
  • Place a large piece of wax or parchment paper on a flat surface.
  • Dip strawberries in melted Candiquik Coating, remove and allow the excess coating to pour off onto the wax paper to form the “tail” of the ghost; slide the strawberry back and set on wax paper to dry.
  • Before coating has set, place two mini chocolate chips on as the eyes.
  • For the mouth, cut off the tip of a mini chocolate chip and place on the strawberry with the bottom side facing up.


NOTE: These are not our recipes. We just curated a list for you.

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