Chocolate Stout Freak Shake Freakshake
In college I worked with a guy named Freak.
Large and imposing with a heart of gold under layers of ink and steel. I refused to call him Freak, making up new names for him. Finally, he stopped me, asked me why I was so opposed to using that name. “But you’re not a freak. You’re normal.” In my white-girl-from-the-farm logic, this was a compliment. Once it hit his ears, it was anything but.
“No I’m not. Stop thinking normal is good, and abnormal is bad. Do you think I want to be like everyone else? The work freak means: ‘a person who is unusual’ and that’s me. I WANT to be a freak, I don’t want to be normal.”
That was the end of it. I understood, and it changed the way I saw things. I embraced my weird in new ways. I’d never really wanted to be typical, average, or normal, but I hadn’t ever held my weird up over my head like a boombox in a John Hughes movie until that day. Weird is good, freaks are awesome, non-conforming is liberating.
Long live the freaks of the world. Milkshakes, people, places.
I beer’d up a phenomenon that is sweeping Australia from a little cafe with a long line called Patissez. Freaks of the world are uniting over the over-the-top, and anything but usual, ice cream concoctions. I, of course, felt like anything that excessive needed beer. A big beer with beautifully bold flavors that can stand up to all the noise in that glass. I chose a stout from Washington called Wrecking Ball from No-Li Brewhouse. Fantastic all on it’s own, but this recipe is about excess and Wrecking Ball kept up.
- 10 wt ounces 60% cacao chocolate chips
- 2/3 cup Imperial stout or barrel aged stout, divided
- 1 tablespoon butter
- 1 pint ice cream
- 1 cups pretzels, crushed
- 1 cup whipped cream
- cookies and candy for garnish
- Add the chocolate chips, 1/3 cups stout (reserve the other 1/3 cup of stout for the milkshake), and the butter in the top of a double boiler over medium heat.
- Stir until the chocolate has melted and combined with the beer and butter (if the sauce separates, use an immersion blender to bring it back to life). Set aside.
- Add the crushed pretzels to a bowl.
- Dip a serving glass in the chocolate, then the pretzels to rim the glasses.
- Add the ice cream plus the remaining 1/3 cup stout to a blender, blend until smooth.
- Pour the milkshake into the glass until about half way full, add a few scoops of chocolate sauce on top of the ice cream, then fill the glass with the ice cream mixture.
- Top with generous amounts of chocolate sauce, whipped cream, crushed pretzels, cookies and candy.