'BOTW' Stout Floats

I have a new love for something thick, rich and dark....Stout.  I admit, I've always been a Coors Light kinda girl...and still am, BUT I am loving my Guinness or any sort of chocolate tasting stout.  I can normally only consume one, cuz when you're used to light {very light} beer, stouts feel heavy and rich.....or at least it does for me.

So check this week's 'Best of the Web' by Bon Appetite!  

Stout Floats.

Oh yeah.

photo and recipe courtesy Bon Appetite

I may modify my own Stout Float to include vanilla ice cream and some chocolate stout and maybe a few chocolate sprinkles.

Stout Floats

Ingredients

cocoa syrup

2/3 cup sugar

1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

2/3 cup boiling water

1 teaspoon vanilla extract

floats

1 cup chilled heavy whipping cream

1 teaspoon vanilla extract

6 tablespoons Kahlúa or other coffee-flavored liqueur

Chocolate ice cream

3 12-ounce bottles or 2 pints (about) chilled stout

special equipment

6 iced-tea spoons

6 straws

Preparation

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 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.

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.