Stout Floats

By stancec44

An ice cream float made with beer may not be a new idea to craft beer fans and brew pub regulars, but it’s too good not to go mainstream. And it’s truly a no-brainer to prepare. This is a version with chocolate ice cream and Kahlua that I enjoyed (loved) at the Creekside Brewing Company in San Luis Obispo a couple of years ago. I make smaller floats in 5- to 6-ounce glasses when I serve them for dessert after a meal.

Ingredients

• For the cocoa syrup
• 1/2 cup (1.625 oz.) unsweetened cocoa powder, preferably natural
• 2/3 cup (4.625 oz.) sugar
• Pinch of salt
• 2/3 cup water
• For the floats
• 6 Tbs. Kahlúa or other coffee liqueur
• 6 generous scoops chocolate ice cream
• Three 12-oz. bottles (or about 2 pints) stout, chilled
• Unsweetened whipped cream, optional

Preparation

Step 1

Make the syrup
Put the cocoa powder in a small bowl. Combine the sugar, salt, and water in a small saucepan, bring to a low bowl, and boil for 2 minutes. Whisk enough of the hot syrup into the cocoa to form a smooth paste, then whisk in the remaining syrup. Stir in the vanilla. Let cool.

Make the floats
Pour a tablespoon of cocoa syrup and a tablespoon of coffee liqueur into each glass. Add the scoops of ice cream. Add the stout, pouring it gently down the side of each tilted glass to prevent too much head from forming. Top each float with a dollop of whipped cream, and drizzle with a little more cocoa syrup, if desired. Serve immediately, with the straws and spoons.