2/3 cup sugar
1/2 cup cocoa powder (unsweetened)
2/3 cup boiling water
1 tsp vanilla extract
salt
BEER FLOAT
36 oz stout (chilled) (I used Young’s Double Chocolate Stout)
8 oz heavy whipping cream (chilled)
1 tsp vanilla extract
6 tbsp Kahlúa
Chocolate ice cream
Directions:
COCOA SYRUP
1) Whisk sugar, cocoa powder, and pinch of salt in small saucepan.
2) Whisk a little boiling water with cocoa mixture to form smooth paste.
3) Whisk in remaining water.
4) Simmer over low heat for 2-3 min. (stir constantly)
5) Remove from heat and stir in the vanilla.
6) Cool to room temperature.
7) Cover and chill.
(Will keep for 2-3 weeks)
BEER FLOATS
1) Beat whipping cream and vanilla until peaks form. (cover and chill)
2) Add 1 tbsp Kahlúa and 1 tbsp chocolate syrup into each 10-12 oz glass.
3) Add a scoop of ice cream to each glass.
4) Slowly add stout (tilting glass)
5) Top with a little whip cream.
6) Drizzle with chocolate syrup.
