The double dose of coffee (in both espresso and liqueur form) as well as sweet black currants bring out the chocolaty best in a stout beer.
- 1 1/2 ounces coffee liqueur
- 1 1/2 ounces black currant liqueur
- 1 shot espresso
- One 12-ounce stout draught beer, chilled
Mix the coffee liqueur, black currant liqueur and espresso together in a spouted measuring cup. Divide between two 10-ounce chilled beer mugs. Then, evenly split the stout between the glasses. Stir gently to combine.
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