party food

Raspberry Chocolate Milk Porter Pudding Shooters are a fun adult treat full of rich chocolate flavor and beer with a hint of raspberry surprise.

St. Patrick’s Day is my birthday.

Having said that, besides my 21st birthday, I don’t usually get too hyped up about the green beer, Guinness, and corned beef.  The reality is, when it comes to beer and corned beef, we pretty much celebrate my Irish heritage all year ’round.  And I never met a potato I didn’t like.

But this year I’m doing something a little bit different.  I’m celebrating my birthday and all things St. Patrick’s Day with a bunch of fantastic blogger friends.  It’s a virtual St. Patrick’s Day party! Woot!  Do what you like to do to celebrate.  Whether you like beer or pretend to like beer on this particular day (and color it green), whether you are Irish or pretend to be on this day, or if you just like awesome food – check out this amazing collection of recipes that will have you covered from head to leprechaun toe with all things that celebrate St. Patrick’s Day.

And my birthday.  Cheers!

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Raspberry Chocolate Milk Porter Pudding Shooters

Ingredients

• 4 egg yolks
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup milk
• 1 1/2 cups heavy cream
• 1/2 cup beer
• 1 teaspoon vanilla extract
• 6 ounces chocolate chips, melts, etc., whatever you like
• 2 tablespoons butter

Instructions

1. Whisk together egg yolks, sugar, and cornstarch
2. Heat milk, heavy cream, and beer until steamy
3. Add 1/2 cup of the warm milk mixture to the egg yolks and whisk until combined
4. Continue adding milk and whisking 1/2 cup at a time until most all milk is combined in the eggs
5. Add egg/milk mixture back to the pan and heat to just before a boil, stirring or whisking constantly until thick and coats the back of a spoon
6. Remove from heat, stir in vanilla and chocolate until chocolate is melted
7. Stir in butter until completely melted
8. Pass through a fine mesh strainer into a bowl to remove any egg solids
9. Cover with plastic wrap with the plastic touching the pudding to prevent a skin from forming
10. Refrigerate about 4 hours or overnight
11. Pipe into small glasses and top with whipped cream, grated chocolate, and mint leaves

NOTES:

1. I added the chocolate at the end for color more so than flavor because without it the pudding didn’t have a very chocolate-y appearance
2. Use whatever serving dishes you want.  I used beer festival tasting glasses because that’s what I have a ton of and it adds to the fun St. Patrick’s Day beer fun.
3. I used Love Ninja from Asheville Brewing Company, but most any chocolate stout or porter would be fine – a touch of raspberry or cherry flavor would be ideal.

Be sure to check out all the fabulous recipes my friends are posting and if you feel like sharing on social media we’re using the hashtag: #stpatricksdayfeast2017