Bartender Zell’s creation tested with founder’s breakfast stout! Santa would prefer a more interesting cocoa this year!
Hop Chocolate
Yield: 4 servings
2 cans Favorite Chocolate Stout
1 cup Sugar in the Raw
Bring to a simmer over medium heat, whisking regularly. Careful not to boil over. Reduce by half, about 30 minutes.
Combine sugar in the raw with reduced chocolate stout. Whisk.
For Hop Chocolate
Yield: 4 servings
2 cups Half/Half
2 Stout Syrup
½ cup Whole Milk
pinch of salt
Combine in a small pot. Warm through and serve with whip cream!
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