Note to self: when grilling marshmallows over an open flame for the purpose of making s’mores, do not, if said marshmallows catch on fire, flail the skewer around wildly, to put out the flame. You might fling it onto a stranger’s leg and catch their pant leg on fire… true story, me… this past Memorial Day.
In that vein, and the fact that there was a call for more creative S’more recipes, I bring you my Stout S’more Shakes, less chance of catching anyone on fire here.
I’m proud of this recipe… real proud. Because everything I love found it’s way to the table… beer, a new take on an old idea, tiny, fun, cute, boozy, ah!
I made these in mini for the sake of pictures and to show that they’d be great for entertaining purposes, but if there are only a few of you, and you want a heartier shake, by all means, make ’em bigger.
There’s a lot of ice cream here because I believe that’s what a shake should be, thick, creamy, and ice creamy. But everything here is optional. Less ice cream if you want it thinner. Less milk, and 1% or skim if you’re skimping on calories. Less chocolate syrup if the stout is enough cocoa for you. Graham crackers rather than Golden Grahams. The vanilla and salt, I draw the line. They are there for your good, trust me.
The fluff is so amazing and mallow like, however, it only retains its fluff for a bit. The good news is that this recipe for marshmallow makes a ton, and is delicious defluffed on ice cream, pretzels, or other sweet treats.
If you want to make these ahead of time you can construct and stick into the freezer, just make sure you give them a little time to thaw so they are sipable.
I wanted to use a beer that I knew you could find no matter your location, and chocolate stouts seem to be in abundance these days. Southern Tier Choklat, Brooklyn Black Chocolate Stout, Samuel Smith’s Organic Chocolate Stout, Harpoon Chocolate Stout, Young’s Double Chocolate Stout, Rogue Ales Chocolate Stout, Fort Collins Brewery Chocolate Stout – all good choices.
I’d recommend putting your shot glasses or mugs in the freezer before making, especially on these hot summer days.
I hope you love these as much as I do friends, happy sipping!
Chocolate Stout S’more Shakes
4 scoops vanilla bean ice cream
1 cup chocolate stout, very cold
1/2 cup whole milk
2 tablespoons good quality chocolate syrup
1 teaspoon vanilla extract
Add all ingredients to blender and blend until smooth.
4 large egg whites, room temperature
1 cup superfine sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
In the bowl of heatproof bowl of an electric mixer. add egg whites, sugar and cream of tartar. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
1 tablespoon chocolate syrup
3 tablespoons Golden Grahams, crushed
To assemble: put chocolate syrup on small plate, and crushed grahams on separate plate. Dip glasses in syrup, then in grahams. Pour shake into each glass. Pipe marshmallow topping on shakes. Toast marshmallow with small kitchen torch. Enjoy!