I am so excited to introduce you all to my second guest post, Jackie of The Beeroness. I’m relatively new to Jackie’s blog but was instantly hooked. I, like Jackie, love beer and you’ll frequently find me pouring a bottle in a big ol’ pot of chili. Jackie, however is much more creative, using beer in everything from entrees to breakfasts and desserts. Check out her fantastic recipes including Pumpkin Ale Waffles, Mac and Beer Cheese Soup, and Homemade Beer Pasta.  Today Jackie brought a recipe perfect for this time of the year. Warm up with a mug of this in front of your Christmas tree before you take it down (sniff sniff). Serve it at your NYE parties. Drink it the morning after your NYE party….the possibilities are endless.

Oh and she’s writing a cookbook. Keep your eyes out for that one!


Hi Friends.

I’m Jackie, I write a little blog called The Beeroness, where I talk about my obsession with cooking with beer and the complete fascination I have with the world of craft beer. Most normal people are content to just drink the beer they love, but I have to figure out how to get as much of it into my food as possible.


A little known fact about me, and probably the main reason I’m so drawn to this beer-cooking obsession, is that I hate to be drunk. I know, completely strange for a girl who is so obsessed with an alcoholic beverage. Cooking with beer removes the alcohol, making it perfect for a girl like me who loves those awesome flavors but does not love the results of overconsumption, as well as perfect for a girl like Rachel, who has spent quite a bit of this past year pregnant or nursing, making beer consumption a bit trickier. And lets be honest, non-alcoholic beer just sucks. I’d rather make myself a big mug of Stout Hot Chocolate, especially in the winter. 

This is a recipe that is easy to make in a way that you can remove the alcohol, while still getting to enjoy the flavors of  stout, or you can make a full-booze version, the choice is yours.


Stout Hot Chocolate

A grown up version of the cold weather favorite


For the Hot Chocolate:

1 cup Heavy Cream
½ cup Milk
½ cup Dark Chocolate Chips
1 cup Chocolate Stout (to remove alcohol, see note below)
2 tbs Sugar (if desired)

For The Whipped Cream:

1 cup Heavy Cream
1/3 cup Powdered Sugar
2 tbs Stout


In a pan over medium high heat, add the cream, milk and chocolate chips. Stir until melted, about 5 minutes.

Remove from heat, stir in the beer. Depending on your personal preference and the level of bitterness in the beer you used, taste and determine if you want it sweeter, add in the 2 tbs of sugar for a higher level of sweetness.

Return to heat and stir until desired temperature is reached (Usually between 140 and 160 degrees F).

To make the whipped cream, add all whipped cream ingredients to a stand mixer, whip on high until soft peaks form, about 3 minutes.

Serve hot chocolate topped with whipped cream

To remove the vast majority of the alcohol in beer, boil at 175 degrees for 10 minutes. Some trace amounts of alcohol will remain, but it will be a very small amount, especially if you use a lower alcohol beer. (The amount is so low, the FDA does not require you to be carded while buying Rum Raisin cake, Beer Battered Onion Rings or Red Wine sauce at a restaurant, if it is safe according to US Government, who am I to argue?) If you boil the beer for ten minutes, you will also be reducing and intensifying the flavors, making it necessary to add additional milk and sugar to achieve the same flavors of a non-reduced, full alcohol beer.  To make this recipe with a reduced beer, place 16 ounces of beer in a pot, boil for 10 minutes. Use only ½ a cup of the reduced beer, and ½ cup of additional milk. Add sugar if desired to make it sweeter. For the whipped cream, sub 1 tsp reduced beer in place of the 2 tbs stout for the N/A version.

Recipe from The Beeroness

All images and text ©Rachel Cooks.


Thanks Jackie! Can’t wait to try this recipe.