Recipe:
Coffee & Donut Stout Float
Three ingredients, one exceedingly delicious recipe. You'll never find an easier, or sweeter, recipe than making a float with your favorite stout.
We're not the only ones to have the same idea. Chris Cuzme, brewmaster at 508 Gastrobrewery, and Clay Gordon, chocolate critic and founder of The Chocolate Life, will be making a stout float for their "ChocoBrewvana" dinner during NYC Beer Week, a feast of chocolate and beer (because what better pairing is there besides chocolate and beer?). Using the Coffee & Donut Stout, made in collaboration with Erica and Stephen's EST Brewing Company and on tap at 508 Gastrobrewery, this float will be one potent chocolate and beer pairing.
And whatever you do, in this very simple step-by-step, don't add the beer second. You'll be sopping up a foamy, beer-y mess -- and you'll want to be enjoying every last sip of that spilled beer. We can imagine whipping this up in the summer, alongside a Chocolate Maple Porter Fudge Pop; but most likely, we'll be mixing these up come St. Patrick's Day.
What You Need
- 1/2 cup of stout beer (we used Coffee & Donut Stout, or try the Oatmeal Stout)
- 1 cup of your favorite vanilla ice cream
- Chocolate syrup, optional
What You Do
- If you choose to add chocolate syrup, drizzle as much as you'd like into a chilled pint glass (the wider the opening of the glass, the easier for scooping out ice cream goodness).
- Pour your beer into the glass; Leave about 1/2 inch of room at the top.
- Carefully scoop ice cream into the glass, and watch for too much foam. Drizzle more chocolate syrup on top if preferred, and serve. Makes one stout float.
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