Black And Tan Sweet Beer Recipes

BLACK AND TAN BEER POPS

Steps:

• To make tan layer, in medium bowl, stir together 2/3 cup condensed milk, the brown ale beer and 1 1/2 teaspoons vanilla until well mixed.
• In chilled medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Divide mixture among fourteen 5-oz paper cups (about 1/4 cup each). Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 3 to 4 hours or until frozen.
• When first layer is frozen, make black layer. To make black layer, in medium bowl, stir together 2/3 cup condensed milk, the stout beer, chocolate syrup and 1 1/2 teaspoons vanilla until well mixed.
• In chilled medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Remove foil from pops. Pour mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

BLACK AND TAN SWEET "BEER"

Steps:

• In a large pilsner glass, put the butterscotch pudding into the bottom 1/2. Then a spoonful of hot fudge goes on top. Place a large piece of the chocolate cake on the next layer and sprinkle a tablespoon of the chopped peanuts on top of the cake. Fill the rest of the glass with hot fudge, making sure to cover the cake and peanuts. Leave a 1/2-inch space from the top of the glass empty. Whip the heavy cream and powdered sugar to stiff peaks and spoon 3 to 4 tablespoons of cream on top, letting it slide down the glass like the "foam" on a beer. Bottoms up!

BLACK AND TANS

Steps:

• For the cake: Preheat the oven to 325 degrees F and position a rack in the middle. Butter an 8-inch square baking pan.
• Pour the batter into the baking pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a rack.
• To assemble the black & tans: Invert the cooled cake onto a work surface and cut it into 6 equal rectangles. Cut each rectangle into squares about the size of ice cubes. Set out six Pilsner or similar glasses. Put 2 rounded scoops of ice cream into each glass. Divide the cake cubes evenly among the glasses, then add 1/2 scoop of ice cream to each glass, mounding it slightly in the center. Top with softly whipped cream to look like the frothy head on a pint of stout, allowing a drip to edge over the side. Serve immediately.
• Sift the flour, cocoa powder, baking soda, and salt onto a piece of waxed paper or into a medium bowl.
• With an electric mixer on medium speed, beat the butter and the sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg, then the vanilla. On low speed, add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients, scraping down the sides of the bowl and mixing just until the batter is smooth.

STOUT AND ALE

Steps:

• Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.