Building a better float

About four years ago, I posted my recipe for milk stout ice cream, and with a solid base recipe, I find myself each summer tweaking in new ice creamy directions.

Last weekend, we grooved into Mexican chocolate ice cream, and happy with how it turned out, I knew it would be just the thing for a beer float, coupled with the fresh keg of my O Happy Dagger Milk Stout I just tapped.

Success!

The chocolate, cinnamon and touch of cayenne in the ice cream melded perfectly with this beer. This is the best float I’ve ever encountered, hands down. Give it a go!

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