Mexican Hot Chocolate Stout Extract Recipe Kit

$43.99
& Free Shipping over $59 Details
+ -

Product details

Perhaps the best hot chocolate recipe there is, Mexican hot chocolate is a pleasure to behold. Rich chocolate flavors, a creamy body, and hints of cinnamon and chile pepper are a sure match for beer. Mexican Hot Chocolate Stout hits all of these flavor notes and then some by combining this classic recipe with a moderately roasty stout base. You will find all of the flavors of decadent Mexican hot chocolate, but receive an extra flavor burst of an American-style stout. ¡Salud!

Brewing Notes:

  • Style: Spice, Herb, Vegetable Beer
  • Fermentation Range: 60-72°F
  • Original Gravity: 1.059
  • SRM: 35
  • IBU: 45
  • ABV: 5.2%

Tasting Notes:

  • Aroma: Prominent aromas of cinnamon, chocolate with moderate roast and medium-low pepper spice. Slight notes of dark caramel with no hop aroma.
  • Appearance: Opaque jet black color with a loose tan head that dissipates rather quickly.
  • Flavor: Cinnamon, chocolate and mild pepper spice layered in with rich malty notes and hints of caramel and roast.
  • Mouthfeel: Medium-full bodied with substantial creaminess and a long finish.

 

Looking for the All-Grain Version?

Additional information

SKU

B11930

Beer Color Dark
Original Gravity

1.059

Total Time to Make 6 weeks
Regional Style USA
Alcohol Content Medium
Yield 5 Gallons
Beer Style Fruit or Spice Beer, Stout
Fermentation Type Ale
Beer Recipe Kit Instructions Click here for recipe kit instructions

Notes from Brad, Northern Brewer Head Brewer:

“After a recent experience sipping an authentic (and delicious!) Mexican hot chocolate, I knew right away that these flavors needed to be utilized in a beer. After a handful of test brews, I was satisfied with the results. Cinnamon, lactose, cacao nibs, and chiles de Árbol are added to what is essentially an American stout, transforming it into something much more decadent. The lactose adds a smooth creaminess, the cinnamon is apparent but not overwhelming, cacao nibs offer up a rich chocolate flavor, and the de Arbol chilies add yet another dimension with a mild heat on the finish. The base beer is a pretty standard American style stout, with a jet black color, firm bitterness, and a moderate roast quality - nothing too fancy to get in the way of the real stars of the show.

When brewing this beer, sanitation is key. The lactose and cinnamon sticks are added directly to the boil, so no issues there, but the cacao nibs and chiles are added to the fermentor as a dry hop addition would be. To ensure that the cacao nibs and chiles are sanitary before being added to the new beer, soaking them overnight in a high-proof neutral spirit (such as vodka) will not only aid in sanitation, but the alcohol will also help to draw the flavors out of the nibs and chiles. Once soaked overnight, simply add the entire mixture directly into the beer - don’t decant off the alcohol! Letting the beer rest for a week after this addition and before packaging will ensure the flavors are fully infused.”

Customer Reviews

Based on 9 reviews
33%
(3)
22%
(2)
44%
(4)
0%
(0)
0%
(0)
T
Trent B.
We got some Midwest palates up in here

This beer is NOT too spicey! and I used all of the chilies. I mean I know you guys are based out of the twin cities, but come on! I would describe this beer as having just enough capsaicin that you can tell it's a chili beer, to be fair I live a couple hours drive from New Mexico, but come on! do you think Ketchup is spicey? Also how did the guy on here not know that you need gloves when you handle 15K-30k scoville peppers that's common knowledge in this part of the country.

M
Michelle M.
Good, but wished for more chocolate

We read the reviews about it being too hot, so used 1/3 of the peppers. It's good this way, just wish it had a little more chocolate flavor. We bottle and it was ready in < 1 week!

B
Byron H.
Great spicy stout selection

This stout just gets better with age. I made it using all the peppers, everything in the kit. The longer it sits, the better the balance in taste gets. Can't wait to start another batch of this Mexican Hot Chocolate Stout recipe.

W
Willam R.
Hot, hot hot!

I bottled it a week ago. Tried one bottle yesterday. The chili pepper taste and heat overpowered any chocolate or cinnamon flavors. Perhaps having the peppers in for a shorter time or use fewer of them would be better. Another week or two of bottle fermenting might mellow out the heat.

M
Mike S.
Too Much HOT!

Just opened my first bottle a couple of nights ago. The kit makes a good stout but the chili peppers do nothing for the flavor and using all of them would make it undrinkable. In my experience as an amateur chef specializing in SOTBC (South of the Border Cuisine), I thought the amount of peppers was WAY TOO MUCH, so I only used about a third. The result was still a bit much. I found no flavor benefit and I get a burning sensation from the peppers in my throat and lips.
I recommend scaling way back or omitting all together.

You recently viewed

Clear recently viewed
Mexican Hot Chocolate Stout Extract Recipe Kit

Mexican Hot Chocolate Stout Extract Recipe Kit

Customer Reviews

Based on 9 reviews
33%
(3)
22%
(2)
44%
(4)
0%
(0)
0%
(0)
T
Trent B.
We got some Midwest palates up in here

This beer is NOT too spicey! and I used all of the chilies. I mean I know you guys are based out of the twin cities, but come on! I would describe this beer as having just enough capsaicin that you can tell it's a chili beer, to be fair I live a couple hours drive from New Mexico, but come on! do you think Ketchup is spicey? Also how did the guy on here not know that you need gloves when you handle 15K-30k scoville peppers that's common knowledge in this part of the country.

M
Michelle M.
Good, but wished for more chocolate

We read the reviews about it being too hot, so used 1/3 of the peppers. It's good this way, just wish it had a little more chocolate flavor. We bottle and it was ready in < 1 week!

B
Byron H.
Great spicy stout selection

This stout just gets better with age. I made it using all the peppers, everything in the kit. The longer it sits, the better the balance in taste gets. Can't wait to start another batch of this Mexican Hot Chocolate Stout recipe.

W
Willam R.
Hot, hot hot!

I bottled it a week ago. Tried one bottle yesterday. The chili pepper taste and heat overpowered any chocolate or cinnamon flavors. Perhaps having the peppers in for a shorter time or use fewer of them would be better. Another week or two of bottle fermenting might mellow out the heat.

M
Mike S.
Too Much HOT!

Just opened my first bottle a couple of nights ago. The kit makes a good stout but the chili peppers do nothing for the flavor and using all of them would make it undrinkable. In my experience as an amateur chef specializing in SOTBC (South of the Border Cuisine), I thought the amount of peppers was WAY TOO MUCH, so I only used about a third. The result was still a bit much. I found no flavor benefit and I get a burning sensation from the peppers in my throat and lips.
I recommend scaling way back or omitting all together.