Did I mention detoxing this week? We might have to put that off for a little later…tis the season of indulgence, I suppose!
I so so wanted to make this last year, but by the time I got my act together the limited release was over and no matter how much I searched, I just couldn’t find a single bottle left on the shelf. Honestly, I had kind of forgotten about my plan all together until Jeff took me to this craft beer shop he discovered a few weeks ago and lo and behold, there it was to trigger my memory: Lagunitas’ limited release Cappuccino Stout.
You all know how I love my Lagunitas, so I was beyond excited to find such a treasure all the way in Southwestern Virginia. I almost felt a little sacrilege not just drinking it on it’s own, but I’ve been wanting to make a beer float for such a long time and this was just the perfect excuse.
The Cappuccino Stout only comes in a large 22 ounce bottle and at 9.2 percent alcohol, you have to be a bit careful or it will sneak up on you! If you’re curious, you can get a virtual taste here–not quite as good as the real taste, I’m afraid, but a decent substitute nonetheless.
The float itself is pretty simple: equal parts coffee and vanilla ice cream, about 1/4 of the bottle of the stout, and a little sprinkling of cinnamon on top, just like I like my real, non-alcoholic cappuccinos.
So sorry waistline, you’ll just have to wait one more day before the barley + kale soup becomes the standard, but it’s so well worth it, I promise!
Cappuccino Stout Float
Makes 1 float
1/4 cup coffee ice cream
1/4 cup vanilla ice cream
5 ounces Lagunitas Cappuccino Stout
1/4 teaspoon cinnamon
Scoop both flavors of ice cream into a glass. Pour beer on top and then sprinkle with cinnamon.
Time: 5 minutes