Stout Floats Food
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.
CHOCOLATE STOUT ICE CREAM FLOATS
Top a coffee liqueur with seltzer and stout before adding scoops of chocolate ice cream.
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Divide the coffee liqueur between 4 tall glasses. Top evenly with the seltzer and then the beer. Stir gently to combine. Carefully add 2 scoops of ice cream to each glass. Serve with a long spoon and straw.
STOUT FLOATS
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also the genius behind these floats; the brandy's luscious fruitiness bridges the gap between the sweet ice cream and bitter beer.
Categories Beer Dairy Dessert Super Bowl Quick & Easy Frozen Dessert Brandy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (dessert) servings
Number Of Ingredients 3
Steps:
- Divide ice cream among 6 (16-ounce) glasses, then add 1 tablespoon brandy to each. Slowly pour 8 ounces stout into each glass.
STOUT FLOATS
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. This recipe is excerpted from Sinfully Easy Delicious Desserts. Read our review.
Provided by Alice Medrich
Categories Drinks
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- Pour a tablespoon of cocoa syrup and a tablespoon of coffee liqueur into each of six tall 10- to 12-oz glasses. 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 straws and long-handled spoons.
Nutrition Facts : ServingSize 6
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 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.
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- 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 11/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD Can be made 3 weeks ahead. Cover; chill.
- 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.
AMAZING BOOZY ICE CREAM FLOATS - ICE CREAM RECIPES
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- Bourbon County Stout Floats. This is a simple as it gets: caramel ice cream with a bourbon-aged stout. It's really not fair that you can get a dessert this good with so little work.
- Peach Sorbet Prosecco Floats. The bright flavors of peach and sparkling wine make this a light and breezy dessert perfect for cooling down on a steamy summer night.
- Beer for Dessert. If you've ever had a chocolate stout, you know that the right beer can be a wonderful pairing with sweet flavors. Now it's time to take it one step beyond by making beer floats.
- Aperol Floats. The bitter orange and rhubarb flavor of Aperol cuts the sweetness of orange soda and ice cream for a decidedly sophisticated version of the classic creamsicle.
- Vodka Root Beer Floats With Coconut Milk Ice Cream. With its earthy sweetness, root beer is a natural complement to whiskey and rum, but you should try it with vodka too.
- Moscato Floats. Sweet Moscato is a dessert wine that makes the leap from accompanying dessert to being splendidly part of dessert. You can use a French Muscat as well: They're the same grape, but the Italian version is typically a little effervescent, making for a nose-tickling float you'd be a fool to pass up.
- Dark Chocolate Cherry Bourbon Floats. If the combination of bourbon, chocolate ice cream, and cherry soda only tasted half as good as it sounds, this would still be a show-stopping dessert.
- Piña Colada Floats. The piña colada has a bit of bum reputation owing to its being a mainstay of crappy tourist trap bars and its front-and-center role in "Escape (The Piña Colada Song)," a song that's hard to forgive even 35 years later.
- Dirty Girl Scout. The Dirty Girl Scout may sound like a fantasy your boyfriend springs on you that gets you running for the door. But it is, in fact, a delightful concoction of chocolate, mint, and stout.
- Raspberry Champagne Float. Get into the lighter, fizzier side of floats with these pretty pink raspberry champagne floats! Get the recipe from Weary Chef.
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- Founders Breakfast Stout. Brewed with a perfect dose of both coffee and chocolate, the Breakfast Stout can stand up to a more adventurous flavor. Ice cream recommendation: Salt and Straw Stumptown Coffee and Burnside Bourbon.
- Evil Twin Ashtray Heart. One of our favorite NYC brands, Steve’s Ice Cream has an official St. Paddy's Day float recommendation: Evil Twin’s intensely smoked stout with their bourbon vanilla ice cream.
- North Coast Old Rasputin Imperial Stout. Old Rasputin is dark, heavy, and at 9 percent ABV, plenty boozy. It’s a wonderfully chewy beer as well and is one of few beers we’ve tried that can handle an ice cream that actually some solid bits in it.
- Left Hand Milk Stout. One of the creamiest stouts anywhere in the country—Left Hand’s Milk Stout shouldn’t be overpowered by anything crazy in the ice cream department.
- Lancaster Double Chocolate Milk Stout. Lancaster’s chocolate milk stout has a lot of malt and a lot of chocolate to it. That makes sweet enough to get an ice cream with some spice, a Mexican chocolate ice cream will work perfectly.
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