Salt and Straw Pints of the Month - Scoops and Skulls Series
The Great Candycopia
As darkness falls across the land, the witching hour is close at hand. Time to dump our bags of housemade trick-or-treat candy—inspired by Kit Kats, Snickers, Reeses and Heath bars—into diabolically delicious salted butterscotch ice cream. Come, feast on these vampire-size bites of crispy milk chocolate feuilletine, peanut butter trapped in walls of chocolate, and almonds smothered in BOOrbon vanilla toffee.
Jack o' Lantern Pumpkin Bread
Hidden away in the back of an old cupboard is Grandma’s secret book of family spells. Wait, we mean... recipes. A whispered incantation: One crooked smile of Jack, a pinch of warming spice, tender hunks of pumpkin bread, and whipped up oh-so-nice... generous swaths of cream cheese frosting. Bite after tasty bite, it lights you up and leaves you grinning.
Don Bugito's Creepy Crawly Critters
In the spirit of delicious temptation, we've collected a happy Halloween swarm of edible critters to tickle your tongue—and your fancy—in sweet green matcha ice cream. Mmmm. Don Bugito's munchy, crunchy chocolate crickets and toffee-brittle mealworms are a superfood delight. Have a good creepy night.
Made with Don Bugito's
Chocolate Champurrado w/ Sesame Toffee
We love collaborating with recipe writer Paola Briseño-González for this sweet Día de los Muertos inspiration. Honoring Mexico's rich cacao tradition, we brew a delicate, spiced champurrado (Cloudforest chocolate drink thickened with masa) and shower it with shards of sesame seed palanqueta (traditional Mexican-style sesame toffee). The crunchy toffee makes it a real textural celebration that blows up with skull-popping fireworks.
Blackberry Tamales (v)
An especially spirited scoop in honor of Día de los Muertos: One half masa coconut cream sherbet, one half juicy marionberry sherbet, this tasty treat is a tribute to Michoacán's tamal from the Purépecha region. It is all vegan and simply delicious.
Made in collaboration with chef Paola Briseño-González