Stout Float With Orange Blossom Honey And Gingersnap Tuile Recipes
STOUT FLOAT
Steps:
- Drizzle syrup into a tall glass. Add a scoop each of vanilla and chocolate ice creams. Top with stout and serve immediately, to adults only!
- Bring sugar and stout to a boil in a saucepan. Reduce heat and simmer until thick, about 5 minutes. Let cool before using.
STOUT FLOAT
How many of my favorite flavors can be packed into a glass? Plenty. Stout, coffee, chocolate, and vanilla make for a grown-up, earthy (but still fun) take on a float. I prefer a deeply chocolatey stout for this, but it's just grand with any deep, dark porter you love-although I'd steer clear of oyster stouts for this. The vanilla seeds in the whipped cream may seem like a minor detail, but they're not: they help to bring all the flavors together, and the small, brown flecks complement the rich color of the stout.
Provided by Rosie Schaap
Number Of Ingredients 5
Steps:
- To a tall, soda-fountain-style glass (or an imperial pint glass), add the coffee liqueur and one scoop of the ice cream. Slowly add the stout and the second scoop of ice cream. Top with as much freshly whipped cream and grated dark chocolate as you like.
STOUT FLOATS WITH COCOA SYRUP
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.
Provided by Alice Medrich
Categories Beer Chocolate Dessert Super Bowl Valentine's Day Quick & Easy High Fiber Frozen Dessert Kahlúa Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For cocoa syrup:
- Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
- For floats:
- Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.
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