Chocolate Stout Savorista Cold Brew Recipe to Celebrate St. Patty’s Day!
What does Saint Patty’s Day make you think of? Likely the color green and Beer! Beer can be used a variety of ways to add flavor and dimension to food, cocktails, and coffee. Kiki, the Savorista Mixologist, crafted a delicious Chocolate Stout Cold Brew with Vanilla Cold foam to help you kick start your Saint Patty’s Day. It’s creamy and sweet with a hint of that deep rich flavor stouts are known for. Since the beer is simmered, most if not all, of the alcohol burns off. And it looks just like a beer!
For the beer jam, any stout will work, so feel free to be creative! If you want to get fancy you could try a bourbon barrel stout or a coffee stout. For this recipe I chose to use a Salted Caramel Chocolate Stout by Platform Brewing Co called, Caramelicious. It is one of Kiki’s all-time favorites.
How to make Chocolate Stout Beer Jam
Essentially, beer jam is a syrup that uses beer as the liquid component instead of water. The result preserves the flavor of the beer without the alcohol and yields a creamy mouthfeel.
To make it, combine your stout, sugar, vanilla, lemon juice, cinnamon, and orange peel in a saucepan over low-medium heat. For a simpler version, just add the sugar and vanilla to the stout.
It is important not to leave this mixture unattended as it is prone to boiling over. Continue to stir until it begins to simmer. Reduce the heat to maintain a steady low simmer for 20-25 minutes. The mixture should thicken and begin to resemble maple syrup. That’s when you know it’s done! This can store in your refrigerator for up to 1 month and be used to sweeten your coffee whether you like it hot or cold.
How to make a simple Yesso! Espresso Cold Brew
Cold brew coffee can be made in advance. Start with 3/4c of Yesso! Espresso whole beans and grind them coarse. Place your coffee into a clean glass container (I used a 1-quart mason jar). Add 3 cups of water and seal with a lid. You can brew at room temperature or place it in the refrigerator overnight. Depending on how strong you like your coffee, allow this mixture to steep for 12-24 hours. (If you’re in a rush, just brew hot coffee as you normally would and set it in the fridge to cool). To strain, place a coffee filter or cheesecloth inside of a mesh strainer and pour the coffee mixture through.
How to make Vanilla Cold Foam
The third and final piece is the vanilla cold foam. There’s a couple of ways to do this. The easiest way is to use a milk frother. If you don’t own one of these fun kitchen gadgets, try either of these alternatives.
- Use a French press. Place the desired amount of vanilla creamer inside of your French press and pump the strainer up and down through the cream until a foam forms.
- Use a blender. Blend the cream for 2-4 minutes until the desired thickness is achieved.
Now for the action… Let’s put it all together! Mix 2-3 tablespoons of the Chocolate Stout Beer Jam with 1c of cold brew. Stir until the beer jam is incorporated. Add ice and top with 1/3c of vanilla cold foam. It’s as simple as it is delicious!
Let us know if you give this recipe a try! Snap a pic to share with your friends and tag us @Savoristacoffee on Instagram and Facebook!
Chocolate Stout Cold Brew with Vanilla Cold Foam
- 2Tbs Chocolate Stout Beer Jam
- 1c Yesso! Espresso Cold Brew
- ⅓ c Vanilla Cold Foam
- 12oz Chocolate stout (we used @platformbeerco Caramelicious)
- 1 ¼ c Sugar
- ½ tsp Vanilla extract
- ½ tsp Lemon juice
- ¼ stick of cinnamon
- 1 strip of orange peel
Mix ingredients together in a large saucepan. Simmer over low heat for 20-25 minutes stirring periodically until the mixture resembles maple syrup. Remove from heat and strain once cooled.
Yesso! Espresso Cold Brew
- 3/4c Whole beans coarsely ground
- 3c water
- 1/3c Vanilla creamer (we used @Silk dairy-free creamer)
This is our shortcut to delicious foam! Just whip with a frother or in a blender until it reaches your desired consistency… It’s that easy!