Guinness hot chocolate

After yesterday’s weather, all I can say is, May better be freaking gorgeous. This recipe is a hold out from St. Paddy’s day, a nod to Ireland’s famous export as well as crap weather in spring.  Since it seems the east coast is a month behind Europe in terms of the shifting of the seasons, not totally inappropriate to post this now.

I was inspired to make this a while ago, after tasting a beer and brown sugar flavored hot chocolate at City Bakery, which usually has a hot chocolate festival during the winter, and is famous for not only  the quality of their recipe, but creativity (with such flavors as lemon peel, polar bear and masala). Also, they make their own marshmallows that they plop in the middle, like giant ice bergs, about a quarter the height of the drink itself.  Marshmallow recipes for another day. I love the yeasty combination of beer and hot chocolate, with the slight presence of uncooked alcohol and coffee flavor of Guinness.  Anyone who’s had chocolate stout knows that this flavor combination was meant to be.

Guinness hot chocolate

servings: about 3-4


  • 1 cup almond milk
  • 1 cup Guinness
  • 3 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup milk chocolate chips
  • 1/2 teaspoon corn starch
Heat the almond milk, Guinness, corn starch and vanilla extract in a saucepan until starting to bubble. Turn off heat and add brown sugar and chocolate chips. Stir gently with a spatula until all the chocolate is dissolved. Serve immediately.