Nothing says fall and Halloween like classic candy corn. If you are a fan of these fun striped candies, this is the perfect cocktail for you. It pays homage to these delightful little treats with a colorful layered combination of juice, booze, and cream that transforms into a tropical punch when poured.
The Key to Candy Corn Layers
You might be wondering if you have to be a skilled mixologist to create the layers in this colorful punch. Fear not â the secret ingredient is actually gelatin! With a combination of vodka, mango nectar, and gelatin, you’ll be able to make a thickened yellow base layer that will stay in place. Once the gelatin layer thickens, you can float other liquids on top.
Instead of topping our punch with heavy whipped cream, we made a dairy-free version from coconut milk. Simply chill a can of coconut milk and scoop out the solidified coconut fat on top. You can whip it up just like heavy cream. The results should be airy and have a coconut flavor that pairs perfectly with the tropical mango in our punch.
After your gelatin thickens, simply float bubbly orange soda and vodka on top right before serving. Top the punch with your luscious whipped coconut cream and sprinkle with candy corns as a garnish. This cocktail is guaranteed to receive oohs and aahs from your guests at your next Halloween bash. Give your cocktail a quick stir before serving it to your guests to let all the yummy flavors swirl together.
Layered Candy Corn Punch
1 (3-ounce) package lemon-flavored gelatin dessert
1/4 cup boiling water
1 cup vodka, divided
1 1/4 cups mango nectar
2 3/4 cups orange soda, chilled
1 (15-ounce) can full-fat coconut milk, chilled overnight
1 tablespoon granulated sugar
Candy corn, for garnish
Combine the gelatin and water in a large bowl, stirring until gelatin is dissolved. Stir in 1/2 cup of the vodka and the mango nectar. Pour the mixture into a tall, clear 2-quart pitcher. Cover and chill until thickened but not set, about 2 hours.
Stir the remaining 1/2 cup vodka and orange soda together in a medium bowl or measuring cup. Press a large spoon against the side of the pitcher and gently pour over the back of spoon on top of gelatin layer.
Open the can of coconut milk, scoop out the firm layer of cream that has solidified at the top, and place in a bowl. (Save the rest of the can for another use.) Add the sugar and beat with an electric mixer until soft peaks form, 3 to 5 minutes. Spoon over the mixture in the pitcher. Garnish with the candy corn and serve.