The team sourced beans directly from Belize, roasting and processing them to make chocolate bars for this winter-spiced mocha stout. The layering of that chocolate along with Mostra coffee, pasilla peppers, vanilla, cinnamon, nutmeg and milk sugar creates a harmoniously balanced beer strikingly reminiscent of Mexican hot chocolate.
“The quality of our house-made chocolate is out of this world, making this year’s Stone Xocoveza more rich and festive than ever,” said Jeremy Moynier, senior innovation program manager. “I love the warm aromas and flavors of cinnamon, nutmeg and pasilla peppers, and they’re complemented perfectly with the strong malt bill and German Perle and English East Kent Golding hops.”
There really is nothing else like this beer, and the opportunity to try a can, only weeks old, from the world's most cutting-edge and exciting new brewery is not to be missed!
Stone Xocoveza Beer Nog recipe MAKES: 8 servings
INGREDIENTS:
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
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.
