For Saint Patrick’s Day, I wanted to pay tribute to my husband’s Irish heritage by posting a blog about stout floats. It wasn’t just any old stout float. A new microbrewery called Broken Bow in Tuckahoe NY, produced a stout that we have a small world connection to. It just so happens this brewery is in the hometown of my mother-in-law. Yet, not just in her hometown, but right around the corner of her childhood home. Brewed in the chocolate coffee stout are 5 types of chili peppers. By coincidence, 4 of 5 chili peppers are grown on farms in Yorktown, where we live. Hell Hath No Fury is the name of the stout. Unfortunately, it is a seasonal beer for the fall.
Yet, even if I could not make a direct home front connection, I was determined to write a post about beer floats. I can still honor my mother in law and her family and use Guinness Extra Stout. After all, Guinness is brewed in the Grogan and Begg families motherland. So, Guinness Float it is. The funny thing is, I don’t believe I have seen Agnes drink beer let alone stout. Nor, for that matter, have I seen her mother drink beer. It is the thought that counts, right?
I never enjoyed a Guinness Float before I went on this adventure. Also, it is only fair to admit that I am not a big stout drinker. However, my son is educating me about all kinds of beer in hopes that I will expand my repertoire. At first, I wasn’t sure if mixing the very bitter and malty stout with creamy vanilla sweetness would work. However, upon my first sip, I was pleasantly surprised. The two are really a great combo. I used to believe that there was nothing better than a root beer float, especially on a hot summer afternoon. Guinness float is giving my old favorite some competition.
The milky creaminess of vanilla ice cream works wonderfully with the malty bitterness of Guinness Stout. Please don’t feel like you need to be a stickler to just one type of ice cream. We also tried coffee ice cream, and a combination of the two. I am sure chocolate ice cream would taste great as well. You could also change-up the flavor by using different stouts. I have a chocolate hazelnut stout I am curious to try. The possibilities are endless.
My life changing discovery is the stout simple syrup I found on The Food Network website. The Hearty Boys on the Food Network came up with this idea. Oh man, it is like a malt caramel syrup. I added some chili powder that has a bright heat flavor. I used a chili powder we received as a gift. All we know about it is, it is from Pakistan, but it is incredible. Adding the ground chili to the stout syrup had an amazing effect. I recommend adding your favorite chili powder if you don’t mind a little heat. I am not embarrassed to say, that I kept sneaking over and tasting it by the spoonful. Stout syrup is also delicious drizzled over a bowl of ice cream. Add it to chocolate syrup and you will get an amazing chocolate experience.
A couple of weeks ago I began my journey learning about Irish cuisine. It may have originated through the backdoor of a pub, but I have vicariously traveled out to the green pastures and coast of Ireland during my exploration. One day I hope to visit Ireland in person and enjoy the landscape, people and culture. Until that time, I will continue to be inspired by its cuisine. Cheers!
Hungry for more tastes of Ireland? Try my recipes for Crispy Potato Skins, an Irish Cheese Platter, Salmon with Spinach Butter Sauce, and Chocolate Stout Cake.
Want to eat green without food coloring? Enjoy Spinach and Broccoli Soup, and Pasta with Spicy Brussels Sprouts and Sausage.
How to make Guinness Float, 2 ways
Guinness floats are just like root beer floats, but it is an adult beverage. Adding the ingredients together can either go smoothly or cause an eruption. No matter which method you choose, add half the bottle first then let everything settle down. Once you know everything is calm slowly add more beer, or ice cream.
Each way produces a slightly different float. Both are equally delicious.
- Add the ice cream in the glass, then slowly pour in the beer. This sequence will produce a more blended stout float. You can also get more ice cream this way. It is important to pour the stout slowly pausing periodically to let settle and not cause it to overflow.
- Pour the Guinness just over half way up in your glass. Then carefully add one scoop of ice cream on top of the stout. Let it rest to see how the ice cream will displace the stout. If wanted, carefully add another scoop of ice cream. This sequence will create a float with more of a delineation between stout and ice cream. You will also have more stout than ice cream. You can slowly add more ice cream and/or stout until you reach your desired amount. Careful it will overflow if you work too fast or pour in too much beer.
Full disclaimer, this is not a sponsored post.
Guinness Floats are fun and refreshing. They are great after an afternoon of hiking, or any activity. They also can be served for dessert. For dessert you can reduce the amount in half and serve in a smaller glass with one scoop of ice cream and half a bottle of Guinness. Vanilla ice cream and Guinness are great combination but chocolate and coffee ice cream are nice combinations.
You can play around with the flavor of your stout float by using any type of stout. Coffee chocolate stouts would be delicious. The possibilities are endless.
Don't forget to have some root beer for minors, or for family or friends who do not drink alcoholic beverages.
2 scoops Vanilla ice cream
1- 12 oz bottle Guinness Extra Stout, or your favorite stout
Guinness Simple Syrup
1 cup granulated sugar
1-12 oz bottle Guinness Extra Stout
pinch of red chili powder (optional)
In a large tumbler glass add one scoop of ice cream. Drizzle a tablespoon of the stout syrup over the ice cream. Add another scoop of ice cream and stout syrup. Hold the ice cream filled glass at a 45-degree angle and carefully pour the stout into the glass. Make sure the stout eases into the glass by pouring the stout so it glides down the inner side of the glass. Pour until the stout fills the glass about halfway up and let the stout settle for a bit. Carefully pour more stout in the glass, pausing every now and then to make sure it does not overflow. You will not use the whole bottle of stout for your float. Add stout until it reaches close to the top of the glass. Enjoy.
Open a bottle of Guinness and let it rest on the counter for 15 minutes to lose some of the carbonation. Add the sugar and the Guinness to a medium saucepan. Turn the heat to medium high and bring the liquid mixture to a boil. Turn the heat down to a simmer and stir the mixture to help the sugar dissolve. (Optional) Add a small pinch of your favorite hot red pepper chili powder to the syrup. Cook the syrup down until it gets syrupy and has reduced, about 15-25 minutes. Once it has thickened and reduced, turn off the heat and set aside to cool. Keep in a glass container with a tight sealed lid.
Copyright All Rights Reserved Ginger Smith @lemonthymeandginger.com 2016 -2017
© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I am having computer glitches. Basically, I am asking too much of my computer with the constant photo editing and web page building, my computer is starting to protest. In order to keep things going until I can fix everything, I am going to have to keep my posts and photographs real simple.
There is a lot of information on the world-wide web and it is so easy to spend hours just searching for something, get easily distracted dreaming of new and interesting ideas, or spending way too much time on Pinterest building your dream kitchen. I wanted to share a few links to ideas and topics that are important to me, as well as some good summer dessert recipes. I hope you will learn something new and interesting to share as well.
What are your topics of interest or favorite places?
Food Related Links:
I enjoyed this article in the Times about CSA’s and food supply companies that are using the CSA name when in fact it is not. CSA
Interesting interview at Modern Farmer Magazine about the lack of interest politicians have about food policy. It is especially concerning because food policy is related to many other policy challenges for our times, like immigration, climate change, child obesity, and health to name just a few. Modern Farmer
And just because Michelle Obama rocked the DNC and she is a super star check her out on Carpool Karaoke. I love Carpool Karaoke. Let Girls Learn Makers.com
Looking for information about places to go and special events in the Hudson Valley, visit Valley Table
Food Truck at Cold Spring Farmers Market
If you love plums and are in the mood to bake, try David Lebovitz’s Plum Cake with Toffee Glaze. This cake is on my to-do list.
It is hot here so I have cool, refreshing and no cooking recipes on my mind. I discovered this Raspberry and Red Peppercorn Sorbet recipe on Pinterest and it reminded me of an ice cream I had in NYC a year ago. I discovered a great Ice Cream Parlor in the East Village, Odd Fellows. Odd Fellows, is a Brooklyn based artisan ice cream store and has a lot of different flavors of great ice cream. I had raspberry and red peppercorn sorbet on a super hot day and it hit the spot. I was so excited to see a recipe for it, it just might get me to buy an ice cream maker. This recipe is not from Odd Fellows but I believe it is similar. Raspberry and Red Peppercorn Sorbet.
If you are like me and do not have an ice cream maker, try no-churn ice cream from Food Network. Another group of recipes on my to-do list. Here is a link to 12 recipes, No Churn Ice Cream.
Boscobel Farm Tools at the Boscobel Gallery
© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.