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.