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10 oz. organic whole milk
2 oz. organic cream
1/4 cup organic evaporated cane juice
4 oz. chocolate (Sweeteeth “Sea is for Caramel” recommended)
5 oz. Holy City Pluff Mud Porter
Pinch of salt


In a saucepan over medium heat, combine milk, cream, and cane juice. Simmer until sugar has dissolved. Stir in chocolate until mixture is completely liquid. Add beer and salt and stir for one minute—do not blend with a blender or whisk, or beer will foam. Pour into molds, add sticks, and freeze for at least eight hours.

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