Black beer floater with baileys and caramel ice cream - Le Coup de Grâce

Black beer floater with baileys and caramel ice cream

Preparation :5 min Cooking :--
Difficulty :easy
Servings :1

This black beer floater with Vaileys and caramel ice cream has been created in collaboration with Natrel. They asked me to develop an original recipe to celebrate the Saint-Patrick’s day. Enjoy, this is so delicious!

Ingredients

  • 2/3 cup Noire de Chambly beer from Unibroue, cold
  • 2/3 cup Guinness beer, cold
  • 1/4 cup 1% fine-filtered Natrel milk, cold
  • 1/4 cup Baileys
  • Caramel chunks and nuts ice cream

Preparation

  • In a tall beer flute glass, slowly pour the beers followed by the milk and the Baileys.
  • Fill the glass with ice cream balls then serve with a long spoon and a straw. Eat like there is no tomorrow but don’t go too fast or you’ll get a brain freeze!

 

Created with Sketch. COOK MODE

My profile

My personal notes

Our wine stewards suggest

Big Ben Porter, Brasseurs du Monde

This floater makes you want to open a beer? Well, try it with the Big Ben Porter, an English Porter full of surprises. The notes of coffee, butterscotch, nuts, chocolate, vanilla et maple in it all fit with the taste of ice cream and Baileys of this dessert. It has a round palate that will bring sweetness to this pairing.

My profile

My personal notes

Share

loading more

vivez le coup de grâce

Back to top