A winter-spiced mocha stout
Harmoniously layered with cocoa, Mostra coffee, pasilla peppers, vanilla, cinnamon, nutmeg and milk sugar, this beer is an insanely delicious take on Mexican hot chocolate. Thanks entirely to you and fan demand, it has gone from being a one-time offering to a yearly tradition too special to skip. Feel free to enjoy it long into the winter months because this festive beer will age beautifully and is definitely not exclusive to the holidays!
Stone Xocoveza Beer Nog
MAKES: 8 servings
- 6 large eggs
- 1 tsp pure vanilla extract
- 2/3 cup granulated sugar
- 2½ cups whole milk
- 1½ cups heavy cream
- 10 ounces Stone Xocoveza (PRO TIP: Make a flight using any of our seasonal stouts)
- 2 tsp ground nutmeg
Place the egg yolks, vanilla and ½ cup of the sugar in the bowl of an electric mixer with a whisk attachment. Beat for several minutes, until the yolks lighten up and magically double in volume. Add the remaining ingredients—except the egg white and the rest of the sugar—and mix until everything’s fully combined. Transfer the mixture to another bowl and forget about it for a bit.
Wash the bowl and whisk, then place the egg whites in the bowl and start whisking them up. Slowly sprinkle in the rest of the sugar and keep whisking until thick and stiff. Gently fold the egg whites into the yolk mixture and chill.
When you’re ready to serve, pour the nog into stylish goblets or your favorite form of beer glass, garnish with a little more nutmeg and go spread some beery holiday cheer.