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Chocolate Stout Frapp-Brew-ccino

Chocolate Stout Frapp-Brew-ccino

Chocolate Stout FrapBrewccino-1

There is a point in every day that the clock tips from coffee-drinking hour to beer-consumption o’clock. It’s a gradual transition, the coffee cravings are slowly pushed aside by your desire for a beer that’s beckoning you from the fridge. In the middle of these two worlds is a bit of a beverage gray area, an afternoon slot where a crossover can take place. Beer and coffee, both are accepted. Coffee beer had this time in mind when it was being brewed. A beverage no-mans-land. Because coffee beers exists, you no longer have to choose between these two well-loved drinks.

But what is a coffee beer?

Brewers are magically creative people, constantly chasing new flavor combinations, new ways to brew, waking up in the middle of the night to jot down beer concepts to flush out the following day. Most brewers start the day in a similar way, a steaming cup of coffee in their hands, rubber boots pounding the wet cement between fermenters and mash tuns, checking batches, sampling wort, mashing in. Coffee still fresh in their mouths as they make giant batches of beer. Coffee and beer never seemed a peculiar combination to this set.

Coffee can be added to beer in a variety of ways. Most commonly is right from the beans. Either ground and added to large bags that function like tea bags, or whole beans added during brewing, the beans are steeped to extract the flavors. On occasion brewers use brewed coffee or espresso. Brewers have a natural affinity for local ingredients, you can bet that in most cases craft breweries will seek out high quality, local, craft beans. Most beers that are infused with coffee are dark beers, like porters and stouts. But don’t ask a brewer to limit themselves or fit within any box. Cream ales have been used and Fort George Brewing makes a coffee IPA called Java The Hop. For this recipe, a bold coffee stout or porter is the way you want to go.

A few to seek out:

Great Divide// Espresso Oak Aged Yeti

Founders // Breakfast Stout

Surly // Coffee Bender

Ballast Point // Victory at Sea

Alesmith // Speedway Stout

Southern Tier // Mokah

Lagunitas // Cappuccino Stout

Schlafly // Coffee Stout

Stone // Coffee Milk Stout

Chocolate Stout FrapBrewccino-2

Chocolate Stout Frapp-Brew-ccino

Prep Time: 5 minutes

Yield: 2 servings

Ingredients

  • ¾ cup espresso or very strong coffee, chilled
  • ¾ cup half and half
  • ¾ cup espresso or chocolate stout
  • ¼ cup chocolate syrup
  • ¼ cup chocolate chips
  • 2 tbs sugar
  • 2 cups ice

Instructions

  1. Add all ingredients to a blender.
  2. Blend until smooth.
  3. Serve immediately.
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https://domesticfits.com/chocolate-stout-frapp-brew-ccino/

Rum Soaked Pineapple Pops

Rum Soaked Pineapple Pops

Pineapple season is here! Although it’s still a tad colder here in the US than in the tropics, it’s still completely acceptable to soak your vacation-related produce in booze. My hard liquor consumption is fairly infrequent, but lately booze has worked it’s way into my kitchen. I’m much more of a beer and wine kind of girl, but rum has some beautiful flavors that pair nicely with pineapples.

Although this would make an excellent blended drink, there is something that feels special about eating liquor right off a stick.

Just soak

Pinneapple Rum Pops

 

Skewer

Pinneapple Rum Pops2

 

and freeze

Rum Soaked Pineapple Pops2

 

Orecchiette Pasta with Pale Ale Parmesan Cream Sauce

Ingredients

  • 2 tbs butter
  • 2 cloves garlic, minced
  • 1 cup pale ale
  • 1 cup cream
  • 1 tbs lemon juice
  • ½ cup parmesan
  • ½ tsp pepper
  • ½ salt
  • pinch cayenne
  • ½ cup English peas
  • 3 cups Orecchiette Pasta
  • 1 cup water

Directions

  1. In a pot over medium high heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds.
  2. Add the beer, cream and lemon juice; reduce heat to maintain a simmer. About a tablespoon at a time, add the Parmesan, stirring until melted before adding more.
  3. Add the dry pasta, water and peas, simmer, stirring frequently, until pasta is al dente and the sauce has thickened, about 10 minutes. Serve immediately.

Notes

To make this recipe using fresh, not dried, pasta, omit the water.

https://domesticfits.com/rum-soaked-pineapple-pops/

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Bleeding Mimosa: Champagne and Blood Orange Ice Cubes

Blood Orange Mimossa

I have such a huge culinary crush on blood oranges, it’s almost embarrassing. I drove all over the city looking for these things, giving Sad Eyes to all the produce guys who told me they didn’t carry them. Then, thanks to the magic of Whole Foods, I came into ownership of about 6 pounds of these babies.

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 Last year I gave you the Hot Blooded cocktail during my fling with blood oranges, and this year I wanted to do an entire week. I got a bit of a late start this week because of a Super Secret project I was involved in that required I be sequestered without internet and phone for three days. I can’t wait to tell you all about it, but that will have to wait a few more months.

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I have some real life cocktails coming up for you that have been dreamed up by my husband, who happens to be  trained bartender (which is actually a little known fact). He is an incredible cocktail inventor and I can’t wait to show you what he came up with.

I juiced most of my 6 lbs of blood oranges for what ended up being Team Dodd’s Naptime Cocktail Hour, and froze the leftovers. The results were incredibly gorgeous cubes of ruby red orange juice that made the most amazing and beautiful pink Mimosas.

I used these square ice cubes trays, and if you love to make cocktails for guests, they are a great way to impress with very little effort.

Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

Ingredients

    For the Barbecue Sacue:
  • 2 tbsp extra-virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1 cup hoisin sauce
  • 1 tsp chili powder
  • ¼ cup low sodium soy sauce
  • 1 cup beer
  • For The Braised Chicken:
  • 2 tbs canola oil
  • 3 chicken breasts, boneless and skinless
  • 1/2 tsp salt
  • 1 1/2 cups beer
  • 1/2 cup chicken broth
  • 15 mini Hawaiian bread rolls
  • Yield: 15 sliders

Directions

  1. Heat 2 tbs canola oil in large pot or Dutch oven. Sprinkle the chicken with salt on all sides. Place in the pot and cook on each side until browned, about 2 minutes per side. Cover with 1 1/2 cups of beer and 1/2 cup chicken broth, cover and cook for 15 – 20 minutes or until chicken is completely cooked.
  2. While chicken is cooking, prepare barbeque sauce by warming olive oil in large saucepan over medium-high heat. Add garlic and sauté for 30 seconds; add 1 cup beer, hoisin sauce, chili powder and soy sauce. Cook for 10-15 minutes or until thickened and reduced, remove from heat.
  3. When chicken is cooked, remove from pot and allow to cool. Using two forks, shred chicken to as thin slices as possible, then add to hoisin barbeque sauce pan, tossing well to coat.
  4. Split rolls in half across the middle to resemble small sandwich buns, fill with chicken.
https://domesticfits.com/bleeding-mimosa-champagne-and-blood-orange-ice-cubes/

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