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Stout Floats

by Alice Medrich

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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. Serves 6

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chocolate syrup Kahlúa ice cream more more

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

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 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.