The other day, over at thebeanstalker.com (my coffee blog, read it, click some ads – I make money), I did a little experiment with coffee and beer. I bought a proper coffee beer and made my own. It was science. Tastebud stretching science. I like beer. Nothing beats it on a hot summer’s afternoon. I also like marshmallow. And chocolate. But I’m wondering if chocolate-coated beer-marshmallows is taking things a bridge too far (though coffee beer probably is too). Why not just enjoy all these things separately…
But they look so good.
And here’s how to make them. To whet your appetite – here are the ingredients from this recipe.
Chocolate-Dipped Beer Marshmallows with Crushed Pretzel Garnish
Makes 18-22 marshmallows, depending on how you cut them
For the Bloom:
1 1/2 tablespoons (just under 1/2 ounce) unflavored gelatin
2 teaspoons vanilla extract
1/3 cup (2.5 ounces) flat dark beer
For the Sugar Syrup:
1/4 cup (2 ounces) flat dark beer
1/2 cup + 2 tablespoons (5 ounces) corn syrup or sugar cane syrup
3/4 cup (6 ounces) granulated sugar
For Coating and Topping
10-12 ounces milk chocolate
2-3 teaspoons canola oil, optional – for thinning the melted chocolate
1/2 cup stick pretzels
I figured it was time to put all my blogging talk into action. This one even has ads. I’ve picked a niche (coffee) and I’m out there to see just how much free stuff running a coffee blog can score me (I heard Izaac’s Pixar blog scored him free DVDs).
Plus it’s fun having a purpose when you go to cafes. And it makes all that time spent reading about coffee seem worthwhile.
Here it is. It’s called thebeanstalker.com. Add it to your feed reader. Tell your friends. Tell them to tell their friends. There has been a little bit of original content over there already – but expect to see some of my coffee posts from here posted there, and good stuff from there occasionally posted here.