Fargo Stones Throw Pint Recipe

Make cold brew (if not using pre-made)

Combine coarsely ground coffee and 1 cup cold water in a jar. Steep in the refrigerator 12–16 hours, then strain through a fine mesh or coffee filter. Use 1 cup for this recipe.

In a small saucepan over low heat, combine the dark chocolate stout and cold-brewed coffee. Warm gently until just below a simmer (do not boil) — about 3–4 minutes — to meld flavors.

Meanwhile, in a separate small saucepan, warm the whole milk and heavy cream over low heat until steaming but not boiling (about 2–3 minutes). Remove from heat.

Whisk the warmed milk/cream into the warmed stout-coffee mixture until smooth and uniform. Keep warm on very low heat while you prepare the syrup and spices.

In a small skillet or saucepan over medium-low heat, combine maple syrup, bourbon and butter. Stir until butter melts and the mixture just begins to bubble around the edges (about 1–2 minutes). Remove from heat.

Taste and adjust: if you want a stronger boozy note, add up to 1/2 tsp more bourbon; for a sweeter drink, add an additional 1/2 tsp maple syrup.

Stir the warm maple-bourbon syrup into the warmed stout/milk blend. Whisk gently to integrate. This creates the flavored pint base.

Combine ground cinnamon, ground cardamom and a pinch of freshly ground black pepper in a small bowl. Sprinkle the spice blend into the pint base while whisking to ensure even distribution. Start with half the blend, taste, and add more to preference.

Keep the finished liquid warm (or allow to cool slightly if serving cold). Stir gently before assembling the pint to reincorporate any settled spices.

If using whipped cream from a can or freshly whipped, dollop about 1/4 to 1/2 cup on top of the pint.

Sprinkle toasted oats and maple sugar over the whipped cream for texture and a visually appealing finish.

Express the orange peel over the pint by holding it skin-side down above the drink and giving it a quick twist to release oils, then drop the peel onto the whipped cream as garnish.

Serve immediately in a 16-20 oz pint glass. Present with a small stirring spoon. The drink can be enjoyed warm or allowed to cool to a lukewarm pint for a different mouthfeel.