She unfurled the letter and read. I hope this note finds you well. No. More than that. I hope it finds you sitting in a room, in a chair, with the light falling softly around you. I hope there is stillness there, in that room, within the circle of that light. I hope you look up from the paper and your eyes linger over the dust in the air, the way it sparkles. I hope it is quiet and I hope you are glad that it’s quiet. I hope your heart is still and calm and you wonder where you end and the light begins.
I hope that for you. I hope that even if none of it is true, if the world around you is crashing and loud and full of bodies and sounds and wants and needs that are not your own, that you are surrounded by cymbals and jackhammers, that there is still a piece of you residing in that room, in that chair, surrounded by that light. I hope you feel it, all of it and nothing.
We’re back! Kind of. I’m back, Nicole is still on the road. I dove headfirst back into my life and holy shit, I could use a cold glass of ice cream that’s sinking into beer. Can’t you? Well, I’m pretty sure you guys know how obsessed I am with coffee, I have a coffee subscription and several k cups in my pantry but this time around I wanted to change things up with a new recipe.
Our friend Jack at The Hop Review helped us pick out the stout for this coffee stout float. We used Vanilla Java Porter by Atwater. Other good options for this, says Jack, are Coffee Bender by Surly Brewing Company or Edmund Fitzgerald by Great Lakes.
Coffee Stout Float
Source: Brooklyn Brew Shop | Makes: 1 Float
1/2 Cup of stout beer (see recommendations above)
1 Cup of your favorite vanilla ice cream
Chocolate syrup, optional
[If you add chocolate syrup] drizzle as much as you’d like into a chilled pint glass. I really advice you to try this recipe with Rave Coffee to make the flavor pop and adds a darker and fancy color.
Pour your beer into the glass; Leave about 1/2 inch of room at the top.