Welcome to another installment in my “Cooking with Beer” series. I’ve really been enjoying this and have another awesome recipe for you. This time DuClaw Brewing sent me their Naked Fish to cook with. Naked Fish is a Chocolate Raspberry Stout that clocks in at a nice low 4.6% ABV. The chocolate raspberry flavor is accomplished by the addition of a chocolate raspberry coffee.
When I first heard of it, I immediately thought it would work well in my Sweet Baby Jesus cupcake recipe with a raspberry topping instead of frosting, but I wanted to try something new. (But if you want to try it in the other recipe and report back, I’d love to hear!)
When I think savory chocolate, the first thing that popped to mind was Mexican mole, probably because a local restaurant occasionally has it on the menu and it’s fabulous! I’ll be the first to admit that we played fast and loose with the idea and came up with our own rendition. It has only one type of pepper and very few ingredients compared to traditional moles. It is, however, really tasty and quite simple to make. We served it over pork that we cooked in the Instant Pot on slow cooker setting with a cup of chicken broth. I think it would also be tasty with chicken. It has a slightly sweet, chocolatey, spicy flavor and I may have eaten some of the sauce straight from the pot with a spoon.
- 3/4 C. sweet potato, cooked, peeled, and mashed
- 12 oz DuClaw Brewing Naked Fish
- 2 T. honey
- 2 tsp dark cocoa
- 1/2 tsp cinnamon
- 1/2 tsp ground chipotle chili (or to taste)
- Optional: chicken broth
- 1. Blend all ingredients well with a stick blender.
- 2. Bring to a simmer on low heat and simmer for a few minutes.
- 3. Add chicken broth to achieve your desired consistency.
- Use in any recipe that calls for mole as an ingredient or use as a sauce over chicken or pork.
Any other ideas of yummy recipes for a chocolate raspberry beer? I always love to hear what others might make.
Disclaimer: DuClaw Brewing compensated me for this post. All opinions and recipes are my own.