BUT­TER BEER

Food & Drink - - SEASONAL 12 DAYS, 12 WAYS -

1 Gen­tly heat one 750-mL bot­tle of Great Lakes Win­ter Ale in a medium-sized pot on medium-low heat for 7 to 10 min­utes un­til warm, stir­ring oc­ca­sion­ally. (If you have a ther­mome­ter, heat to 125°F/52°C). While beer is heat­ing, beat 5 egg yolks and ½ cup (125 mL) su­gar to­gether with a mixer un­til they are whipped and creamy.

2 Once the beer is warm, take off the heat and con­stantly stir in the egg mix­ture un­til it starts to thicken. Re­turn to heat for an ad­di­tional minute or 2, but make sure the mix­ture doesn’t get too hot or else the eggs will scram­ble; do not go above 172°F (78°C).

3 Add 4 tsp (20 mL) but­ter and re­move from heat. Blend in but­ter with a hand mixer on low for 15 sec­onds un­til dis­solved, then change the set­ting to high to whip up a frothy cap on the top of the but­ter beer. La­dle into espresso cups, small glasses or small mugs. Gar­nish with cin­na­mon sticks, if de­sired. Serves 4 to 5

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