It’s the bomb: Get a sweet buzz from this Chocolate “Bomb” Stout Float

It’s the bomb: Get a sweet buzz from this Chocolate “Bomb” Stout Float

Believe it or not, beer and chocolate make a great pair. Better yet, beer and chocolate ice cream make an amazing pair. The inspiration for this boozy treat came from a drool-worthy photo of a similar recipe in Bon Appetit of a tall glass oozing over with ice cream, stout and chocolate syrup. But never being able to follow a recipe, I decided to put my own spin on it. Thus the Chocolate “Bomb” Stout Float was born.

I’m sure many of you are familiar with the libation often knocked back at (American) Irish pubs, the “Irish Car Bomb” — the drink and its inappropriate name being an American invention, of course. It’s served as a glass of Guinness draft and a separate shot glass filled with Irish whiskey and Bailey’s Irish Cream. The drinker drops the shot glass into the beer and quickly guzzles it down until the drink is gone — and before the Bailey’s curdles.

Then it hit me: Guinness plus chocolate ice cream plus Irish whiskey could potentially equal something awesome. And sure enough, this float is great when first served but gets even better when the ice cream melts and mixes with the roasty stout, the toasty whiskey and the rich chocolate sauce.

If Guinness is too bitter for your tastes, I recommend using Young’s Double Chocolate Stout, Brooklyn Brewery’s Black Chocolate Stout (though watch out for the 10% ABV) or any stout or porter brew with notes of chocolate and/or espresso. As for the ice cream, I prefer using a rich, chocolatey one, like Blue Bell’s Dutch Cocoa, but you could also experiment with coffee ice cream as well as it would mingle well with the flavors in the beer.

As for the liquor, I’d advise a sweeter whiskey, like an Irish style, over a smoky or peaty-flavored one. You could also use bourbon, espresso liqueur (Patron XO is amazing in this) or blackberry brandy for a take on the traditional “Guinness and Black” drink.

Chocolate “Bomb” Stout Float
Makes one drink
Adapted from Bon Appetit Magazine


One tall glass


Chocolate syrup, as needed
Irish whiskey
2-3 scoops chocolate ice cream
8-12 ounces Guinness draft or a 12-ounce draft can (or any stout or porter of your choice)
Sweetened whipped cream (or the stuff in the aerosol can), as needed


1. Drizzle chocolate syrup down the sides of the glass and squirt a bit in the bottom of it. Pour in the whiskey.

2. Add the scoops of ice cream to the glass. Tilt the glass and slowly pour the Guinness down the side until it’s halfway full, then straighten the glass and pour it in the center of the glass to just below the brim. (You may not need all 12 ounces of the beer. Just drink the leftover bit.)

3. Top with whipped cream and more chocolate sauce, and serve immediately with a spoon and a straw.

Homemade Chocolate Syrup
Makes 1/12 cups
Adapted from Bon Appetit Magazine

1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

Add water and sugar into a small sauce pan and bring to a boil, then whisk in the sugar and stir until it’s dissolved. Whisk in the cocoa and salt, and let it simmer until it has thickened slightly, about 3 minutes (it will continue to thicken as it cools). Remove pan from the heat and add the vanilla. Let cool before serving.

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