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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