Wednesday, June 19, 2013

Maple / Coffee Imperial Stout Infusion

My favorite coffee is the Vermont Maple Nut Crunch that I grind fresh for my daily cup.  I like a good cup of coffee but I also like a good coffee stout.  So if maple syrup compliments my coffee so well, it stands to reason that maple syrup and coffee would mesh well with an imperial stout.

This infusion combines fresh ground coffee and real maple syrup with a rich Imperial Stout.  

Maple / Coffee Imperial Stout Infusion

Pour one teaspoon ground coffee into a French press along with a 1/2 a teaspoon of real maple syrup. Top that with a 12 ounce bottle of imperial stout. Gently stir to release the grounds trapped in the foam so that they will fall into the beer. Let the coffee and syrup steep in the beer for 3 minutes.  Finally, press the filter down slowly and pour into a glass.  

The results are big coffee aroma and flavor with a touch of maple sweetness.  These flavors enhance the base stout without suppressing it's already wonderful flavors.

The transformation in the stout was amazing.  Delicious!


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