A tradition too special to skip
This is a beloved stout. When first introduced as a limited special collaboration release with San Diego homebrewer Chris Banker (after his recipe won our annual homebrew competition) and Cerveceria Insurgente, it was an instant hit and fans began clamoring for its return. Seeing as how its amazing flavor profile is evocative of Mexican hot chocolate, featuring coffee, pasilla peppers, vanilla, cinnamon, nutmeg and a generous amount of our own in-house made chocolate, we concluded it was the perfect stout to re-release in celebration of the Holidays and the entire winter season. This is now a highly anticipated yearly tradition that we are pleased to present from us to you, and makes a perfect wintry gift from you to your friends, loved ones, or simply to yourself. Cheers!
Imperial stout inspired by Mexican hot chocolate
Stone Xocoveza Beer Nog
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.