Latin Twist: Coffee-Stout Chocolate Drizzle

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Mis amigos, you’ve heard my cheers for the pairing of great flavors; here’s another one to add to your list: coffee-stout chocolate drizzle!

Brownie with Broken Bow Stout Drizzle

Now, stay with me here, because I’m working on a cooking-with-beer theme. Last week I  wrote about a savory beer-infused dish:beer-roasted corn salsa (great stuff, by the way!). But now, my friends, I’m leaning to the sweet side of beer elements. This drizzle can be served atop brownies (here’s one of my recipes!) and vanilla or your favorite flavored ice cream, and one of my favorites, whipped cream! Beers I’m using? Nothing but those from my neighbors: Broken Bow Brewery in Tuckahoe! (You’ve got to stop by and taste their amazing brews AND get a tour!)

And, as you always hear me say, the sky’s the limit! Would love to hear about your cooking with beer ideas! Until then, ¡Buen provecho! Enjoy!

Latin Twist: Coffee-Stout Chocolate Drizzle

The perfect complement to vanilla or coffee ice cream, this flavor-packed drizzle adds layers of taste!

Ingredients

  • 4 quarts Broken Bow Broken Heart Coffee Stout
  • 1 ½ cups brown sugar
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. In a large saucepan, combine the stout and the sugar.
  2. Remove from heat and add the chocolate chips.
  3. Stir to blend.
  4. Use immediately or cover and refrigerate for up to 5 days.
http://food.lohudblogs.com/2014/09/12/latin-twist-coffee-stout-chocolate-drizzle/

4 quarts Broken Bow Broken Heart Coffee Stout
1 ½ cups brown sugar
¾ cup semi-sweet chocolate chips

1. In a large saucepan, combine the stout and the sugar.
2. Cook, over medium-low heat, until reduced by half.
3. Remove from heat and add the chocolate chips.
4. Stir to blend.
5. Use immediately or cover and refrigerate for up to 5 days.

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries–but also introduced me to teaching English as a second language, which I’ve done—mostly in the US– for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I’m chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I’m teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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