Stout & Coffee Ice Cream Float
During my first year of blogging over at Tokyo Terrace I did a post for a Guinness and Matcha Ice Cream Float for St. Patrick's Day. My husband thought I was nuts. Why would I ruin a perfectly good beer by putting ice cream in it? All I have to say is this: who's laughing now?
OK, I can't be so I-told-you-so to my sweetheart so close to Valentine's Day. I've been very lucky to have a husband who has supported this crazy blogging life since day 1. In fact, he's been my biggest supporter, loudest cheerleader, and most comforting shoulder to cry on. He's also the one who always makes sure I stick with it because he knows how much I love...LOVE...what I do.
So, in honor of what seems to have become a trend since way back in the day, I give you a Valentine's Day cocktail that is without chocolate or strawberries or any of the usual suspects.
I started by putting 3/4 oz of Frangelico (hazelnut liqueur) in the bottom of my glass. This next step is important. IMPORTANT. Because we're talking ice cream. Add two small scoops of GOOD QUALITY coffee ice cream to the glass. Then, top with a dark stout beer. I used Left Hand Milk Stout which is brewed right here in Colorado, but you could use New Belguim's 1554 or a trusty Guinness.
I look at this as an equal-opportunity cocktail: it's for the beer lovers and the fans of spirits. It's for coffee fanatics like myself, but you could substitute the coffee ice cream with chocolate, vanilla, or a combination of all three! Settle down. Don't get too crazy over there.
And with that I say Happy Valentine's Day to you all! Cheers!
Stout & Coffee Ice Cream Float
Serves 2
Ingredients
1 bottle stout beer (I recommend Left Hand Milk Stout)
1 1/2 oz Frangelico (optional but really tasty)
1 cup coffee ice cream
Instructions
Divide the Frangelico evenly between two glasses (3/4 of an ounce in each glass).
Scoop the ice cream and divide between the two glasses.
Pour half the bottle of beer into each glass.
Serve with a straw and spoon.
Stir gently before consuming.
