Southern Tier Creme Brulee Stout – Float?

Southern Tier Creme Brulee Imperial Milk StoutAhhhhh. This beer is pleasure in a bottle. Beer geeks go crazy for this hard to find stout, while novices enjoy its obvious charms. These charms range from the incredible smell of caramel, toffee and butterscotch, to its smooth mouthfeel (velvety and lightly carbonated, in case you’re interested), all the way to the flavors of caramelized sugar (hence the name) and vanilla. This is a true dessert beer- enjoyed either on its own, or- if you really want to go nuts- pour it over some vanilla ice cream. Never had a beer float? You only live once- try it now, and try it with this Southern Tier Creme Brulee Stout. Super psyched and ready to make a Creme Brulee Stout Float?

Here’s how to do it…


cocoa syrup

  • 2/3 cup sugar
  • 1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
  • 2/3 cup boiling water
  • 1 teaspoon vanilla extract


  • 1 cup chilled heavy whipping cream
  • 1 teaspoon vanilla extract
  • 6 tablespoons Kahlúa or other coffee-flavored liqueur
  • Chocolate ice cream
  • 3 12-ounce bottles or 2 pints (about) Southern Tier Creme Brulee Stout

special equipment

  • 6 iced-tea spoons
  • 6 straws


cocoa syrup

  • Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 11/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD Can be made 3 weeks ahead. Cover; chill.


  • Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.