Dark Chocolate Dublin Iced Coffee

Prep a large batch of this to entertain the masses by mixing together a pitcher of the coffee-stout-whiskey mixture. Put out a tray of ice-filled glasses, as well as small carafes of cream and dark chocolate syrup. Invite guests to mix together cocktails to their liking. 

Make extras of the syrup and use it to stir into other grown-up drinks, coffee, and good ol' fashioned milk.

Yield: 1 cocktail , Prep time: 5 minutes , Cook time: 5 minutes



1. Prepare the dark chocolate syrup: In a small pot, combine the sugar and water, place on a burner, and bring to high heat. Cook until the sugar is dissolved, and then turn off the heat and whisk in the dark cocoa powder. Let come to room temperature before using.
2. Assemble the drink: Into a tall glass filled with ice, pour the syrup. Next, pour your coffee, stout, and whiskey. Stir together.
3. Finish with cream on top just before serving. 

Tips + Tricks

**We choose Sierra Nevada Imperial Stout Narwhal to craft this cocktail, but you should use whichever stout sounds good to you, whatever's in your fridge right now.