Boozy Biscoff Beer Floats

So I’ve been accused of objectifying my food-freeze framing it. Guilty as charged. Place me in the camp of bloggers who as Jessicasays “recreates overflow”. Well with this one I didn’t so much re-create an overflow as much as I wanted to shoot the overflow in action. As for the opening shot below, it’s out of scale and crooked, but then everything turned into a big mess before I could get it right.

Chocolate Porter and Biscoff Coffee Beer Floats

The thing with some of us food bloggers, we get weird with our food—we talk to it, we massage into shape, we primp and garnish it for added enhancement (not to be mistaken for enhancing food into something it’s not). We are culinary fluffers—if you will. If you don’t know what a fluffer is, don’t look up this term in front of young eyes. You’ve been warned. When you do look it up, let’s judge me kindly and agree that I am well read.

The mess.

I shouldn’t even qualify that I know the meaning (not from experience!) of such a word, but the last time I mentioned it was with some friends and half of them had no idea what it was and were somewhat shocked I did—then not so shocked.

To know me, is to know I’m full of contradictions—my ex-boyfriends can attest to that and Matt will confirm it. I am a husband’s nightmare and a writer’s dream – at least for the first and second act.

Trying to catch a pouring action shot and ending with a mess.

Okay, seriously, I veered way off the food path on this one. Back to the matter at hand: Beer floats, more accurately, chocolate Porter and Biscoff coffee beer floats. I know it sounds like a crazy combination, but it works. The Biscoff spread adds a spiced bite to the coffee ice cream that’s further enhanced by the chocolate Porter beer.

Other biscoff recipes from this week:

Dark Chocolate Biscoff Butter Cups

Biscoff and Kahlua Crunch Cupcakes

Don’t forget to hop over to the The Little Kitchen and check out Julie’s Biscoff Milk Shake for our second installment to Biscoff Week.

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Boozy Biscoff Beer Floats

Ingredients:

  • 1 half gallon Dreyer's Slow Churned ice cream
  • 3/4 cup Biscoff spread
  • 22 oz. chocolate Porter beer

Directions:

  1. Soften ice cream and fold in Biscoff spread until combined. Place ice cream mixture back in freezer until hard.
  2. Scoop ice cream into glasses and pour desired amount of chocolate Porter beer over ice cream.

Comments

  1. says

    I’m both cheap and a neat freak…overflowing on purpose and wasting precious chocolate and then having to clean up said sticky mess that got all over…I’ll let you and Jessica keep on with your overflows. I’ll just slurp neatly from my glass. Lol

    Reply

  2. says

    While I’m not a beer-drinker, I think my husband would go crazy over these! He absolutely loves the flavor of Biscoff. Unintentionally, I have sort of joined your Biscoff-themed week by making cherry biscoff ice cream with pieces of biscoff cookies in the ice cream :)

    Reply

  3. Sarah says

    Weird question, but are those served in tealight holders?

    Reply

    • Naomi replied: — July 13th, 2012 @ 5:40 am

      Sarah – Bingo. Yes, they are styled and photographed in tealight holders, but I wouldn’t not eat out of them as I’m sure they are not food safe. :)

      Reply

  4. says

    Holy cow, Biscoff week…I love it! I just bought some crunchy Biscoff and it is to die for and I made Biscoff Stuffed French Toast…Heaven! But with beer…I love the idea.

    Reply

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