The key to great roasty Guinness flavor? Reduce it on the stovetop into a concentrated syrup first.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
- 1 (12-ounce) bottle Guinness
- 1/4 cup cocoa powder
- 1 tablespoon granulated sugar
- pinch kosher salt
- 3 cups whole milk
- 4 ounces milk chocolate chips
- 4 ounces bittersweet chocolate chips
- 4 ounces Bailey's
- 4 ounces Irish whiskey
In a medium saucepan, cook Guinness over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Bailey's followed by reduced Guinness and whiskey. Using a hand blender, milk frother, or whisk, whisk until frothy, pour into individual serving cups, and serve immediately.