Aged in American Oak Bourbon Barrels. Tastes just like a pecan praline, eloquently balanced and not overly sweet. The pecan aromas on the nose carry right on through the palate and throughout the finish leaving you craving another sip.

Pecan Praline S.C.

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

A brunch-inspired brew with notes of maple syrup, vanilla & rich caramel malt.

In a large mixing bowl, whisk together the eggs, milk stout, vanilla extract, maple syrup, ground cinnamon, and a pinch of salt until fully combined. The mixture should be smooth and slightly frothy.

Mix the Ingredients

Preheat a non-stick skillet or griddle over medium heat. Dip each slice of bread into the batter, allowing it to soak for about 10-15 seconds on each side. Ensure the bread is well-coated but not falling apart.

Soak the Bread

Melt 1 tablespoon of butter in the preheated skillet. Once melted and sizzling, place 2-3 slices of the soaked bread into the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining butter and slices of bread.

Cook the Bread

Once cooked, transfer the French toast to a serving plate. Drizzle with maple syrup and sprinkle with powdered sugar as desired. Serve warm.

Plate and Garnish

Eggs

Milk Stout

Vanilla Extract

Maple Syrup

Ground Cinnamon

Salt

Thick Slices of Bread (Brioche or Challah)

Butter

Maple Syrup (for serving)

Powdered Sugar (for garnish)

Left Hand French Toast Milk Stout

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 Rice Saison

Make Left Hand French Toast Milk Stout Recipe in just 30m. A brunch-inspired brew with notes of maple syrup, vanilla & rich caramel malt.

Left Hand French Toast Milk Stout Recipe

Descriptors

Tasting Notes

Food Pairings

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