1cupchocolate stout (to remove alcohol, see note below)
2tablespoonssugar (if desired)
Whipped Cream
1cupheavy cream
1/3cuppowdered sugar
2tablespoonschocolate stout
Instructions
In a saucepan 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 up to 2 tablespoons of sugar for a higher level of sweetness.
Return to heat and stir until desired temperature is reached (Usually between 140°F and 160°F).
To make the whipped cream, add all whipped cream ingredients to the bowl of a stand mixer, or use a hand mixer; whip on high until soft peaks form, about 3 minutes. Serve hot chocolate topped with whipped cream.
Notes
To remove the vast majority of the alcohol in beer, boil at 175°F 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 teaspoon reduced beer in place of the 2 tablespoons stout for the non-alcoholic version.