Refreshing Guinness Float
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.
- 2 scoops Vanilla ice cream
- Guinness syrup
- 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.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Taste of Ireland: Chocolate Stout Cake
There is no occasion too ordinary that does not deserve recognition and celebration. For any reason, be it a birthday, anniversary, honor your national heritage, a promotion, or simply because the whole family is together, a celebratory acknowledgement is welcome and cake is the perfect finale.
If you are partial to chocolate cake, then chocolate stout cake is a terrific stand in. This is a very moist cake with deep dark chocolate flavor. Guinness Stout enriches the chocolate without any boozy aftertaste. Adding the Guinness to the cake makes a moist cake with deep malty and dark chocolate flavor. The extra bonuses are, it is simple to make, baked in one pan, and does not require fancy cake decorating skills. Chocolate Stout Cake is perfect in its simplicity as well as flavor.
I believe chocolate stout cake would taste delicious by itself without frosting, or just simply topped with whipped cream. Yet, it is nice to give cake more pizzazz and a creamy rich frosting will compliment the dark chocolate. Also, adding white frosting creates a cake that resembles a pint of stout. Many recipes frost chocolate stout cake with dark chocolate ganache, or cream cheese frosting. Fortunately, I discovered one made with white chocolate and cream cheese frosting and that sealed the deal for me. Normally, cream cheese frosting does not excite me, but add some white chocolate to it, I just knew it would be spectacular.
Baking with stout is not a novel idea. According to Anne Byrn in her book American Cake, people across the globe have baked with ale, porters and cider for ages. Centuries ago people used to make their own ale or cider. This common ingredient was often included in baked goods to keep cakes moist and add extra flavor. During that time, cakes were cooked inside a cast iron pot with a lid and placed directly on top the hot embers of the home fire. These were not like the delicate cakes that we now know and love, but hearty ones with preserved and fermented ingredients.
Traditional Irish Stout Cake is more like a spice cake with raisins and citrus. The origin of this type of cake could date back several hundred years. I am not sure when chocolate stout cake became popular in Ireland, or the US, yet I believe it was an inevitable pairing. Chocolate and stout are perfect mates.
My recipe for Chocolate Stout Cake is a combination of three recipes. From my research, I discovered Chocolate Stout Cake is not for the faint at heart. One recipe I found uses a pound of butter for one cake. That is more like a pound cake with all that butter. I was hoping for something not so heavy, and kept searching for a “lighter” version. Nigella Lawson’s recipe from the New York Times came through. Her recipe for Chocolate Guinness Cake uses only 10 tablespoons of butter, and another bonus includes 1 cup of Guinness. The other recipes I found used a half cup of stout. This was an easy decision to make, less butter… more stout. I believe that is a fair trade.
I was thrilled when I discovered Donal Skehan’s recipe for White Chocolate Cream Cheese Frosting. His Chocolate Guinness Cake recipe is like the other ones I researched, but his idea of adding white chocolate to the cream cheese frosting is brilliant. The past few times I made frosting with white chocolate has been nothing but extraordinary.
Additionally, I discovered a recipe for stout simple syrup from Steve McDonagh and Dan Smith. I added chili powder to the syrup then drizzled it over the frosting. I thought the stout syrup would resemble the amber stout making its way up through the white foam in a pint. Honestly, I could drizzle this stuff on anything. Right now, I am wondering how it would work in whipped cream, ice cream, or espresso martinis.
More food ideas for Saint Patrick’s Day: how about a cheese and beer tasting with Irish cheese or Crispy Potato Skins
I am sure there are many potential adaptations for my pieced together cake. Most recipes for Stout cake select Guinness as the stout of choice. Fortunately, there are so many stouts to choose from, why not have some fun with it? I may try a stout from a local microbrewery the next time I make Chocolate Stout Cake.
Chocolate Stout Cake is a perfect cake to celebrate Saint Patrick’s Day. Yet, it is too delicious to serve only once a year. I know I will want to make it for any time good cheer is on the menu.
Chocolate Stout Cake with White Chocolate Cream Cheese Frosting
- Chocolate Stout Cake
- 1 cup / 8oz / 250ml Guinness Stout or your favorite stout
- 10 Tbs / 5oz / 132g of unsalted butter plus more for greasing the pan
- 3/4 cup / 2 ½ oz / 70g unsweetened cocoa powder
- 2 cups / 1 lb / 450g sugar
- 2 cups / 10oz / 291g all-purpose flour
- 2 1/2 tsp baking soda
- 3/4 cup / 6oz / 200ml sour cream
- 2 large eggs
- 1 Tb vanilla extract
White Chocolate and Cream Cheese Frosting
- 7 oz / 200g good quality white chocolate 30% cocoa butter
- 4 oz / 125g unsalted butter at room temperature
- 1- 225 g package cream cheese
- 1½ cups / 225g confectioners sugar
Stout Syrup (optional)
- 1 cup / 225g granulated sugar
- 1-12 oz / 355 ml bottle Guinness Stout
Preheat the oven to 350˚ F. Butter the sides and bottom of a 9 inch / 23cm springform pan. Add a parchment paper liner to the bottom of the pan. Set aside.
In a medium sauce pan add the butter and stout. Turn the heat to medium low and stir occasionally until the butter has melted. Once the butter is melted, remove from the heat and add the sugar and cocoa powder. Whisk together until well combined. Let cool for 10 minutes.
In a large mixing bowl add the flour and baking soda and whisk together to get the baking soda evenly mixed through. Make a well in the flour and add the slightly cooled chocolate mixture, the sour cream, eggs, and vanilla. Mix together until thoroughly combined.
Pour the batter in the prepared cake pan and bake in the preheated oven for 45 min - 1 hr, or until a toothpick inserted in the center of the cake comes out clean. Place on a wire rack and cool the cake in the pan.
Stout Syrup (optional)
If using make the stout syrup while the cake is baking.
Pour the stout and sugar in a medium saucepan and turn the heat up to medium high. Bring the liquid to a boil. Reduce the heat then simmer the liquid until it becomes thick and syrupy, about 15 minutes or more. Let the syrup cool before using.
White chocolate and Cream Cheese Frosting
Melt the white chocolate in the microwave or in a double boiler. As soon as it is melted remove from the heat and let cool for 10 minutes.
In a bowl of a stand mixer with a paddle attachment, or large mixing bowl with a hand held mixer, cream together the cream cheese and butter until smooth and light. This will take awhile. Periodically stop beating and scrape down the sides of the bowl so it mixes evenly.
Add the cooled white chocolate to the cream cheese and butter, and mix together at medium speed.
Sift the confectioners sugar, then gradually add it into the white chocolate and cream cheese. Mix on low speed between each addition of confectioners sugar. Once all the confectioners sugar is added, beat the frosting until smooth.
Putting it all together
Run a knife around the edge of the cake pan to loosen the cake from the sides of the pan. Release the latch from the springform pan and lift the rim away from the cake. Loosen the bottom of the cake from the pan with an icing spatula or knife, then remove the bottom of the pan. Holding the cake upside down, carefully peel off the parchment paper. Place the cake on a serving plate.
Spread the frosting across the top of the cake. The cake will look like a pint of stout with the dark bottom and the white cloudy top.
(optional) Drizzle the stout syrup randomly across the top of the frosting on the cake. Swirl a knife through the stout syrup drizzle to create a random pattern.
Serve and enjoy. The cake tastes best at room temperature and eaten the day it is made.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.