Sam Smith Chocolate Stout Recipe

1. Chill your chocolate stout thoroughly beforehand. When ready, gently pour 8 fl oz of the chilled chocolate stout into a chilled tall glass, holding back a little head space for blending.

2. Make quick chocolate syrup

In a small saucepan or microwave-safe bowl combine 1 tbs granulated sugar, 1 tsp unsweetened cocoa powder and 1 tbs water. Heat gently while stirring until sugar dissolves and mixture is smooth (about 30–45 seconds in microwave or 1–2 minutes on low stovetop). Let cool slightly.

3. In a cocktail shaker or mixing glass, add the cooled chocolate syrup and pour in 1.5 fl oz vodka and 0.5 fl oz coffee liqueur. Add a small handful of ice and stir briskly for 15–20 seconds to chill and dilute slightly. Strain the chilled spirit mixture over the stout already in the glass.

4. Slowly top the glass with the remaining 4 fl oz of chocolate stout to preserve carbonation and create a creamy head. Pour gently over the back of a spoon if needed to control foam.

5. Sprinkle 1 tsp chocolate shavings or cocoa nibs over the head. If using, express an orange zest twist over the surface and drop it in for aroma.

6. Serve immediately with a short spoon or straw. Sip to enjoy the layered chocolate, coffee and stout flavors. Refrigerate any leftover stout separately (do not store mixed).