Miso Caramel Beer Float Recipe
Prep Time:
45 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 4 tablespoons unsalted butter
  • ½ cup granulated sugar
  • ⅓ cup heavy cream, at room temperature
  • 1 tablespoon white miso
  • ½ teaspoon flaky sea salt
  • ¼ cup raw pepitas
  • 1 teaspoon unsalted butter
  • ¼ teaspoon flaky sea salt
  • 1 quart high-quality vanilla bean ice cream
  • 3 (12-ounce) bottles rauchbier, chilled
  • 2 tablespoons candied orange peel, chopped
Directions
  1. Place 4 tall pilsner glasses or tulip glasses in the freezer for 30 minutes.
  2. For the caramel, brown the 4 tablespoons butter in a small saucepan over medium heat, swirling it, until the milk solids turn amber and smell nutty, about 5 minutes. Pour into a bowl and set aside.
  3. In the same saucepan, combine the sugar and 2 tablespoons water over medium heat. Swirl occasionally, without stirring, until the mixture turns deep amber, about 5 minutes.
  4. Remove from the heat and whisk in the brown butter, then the cream. The mixture will bubble vigorously. Whisk in the miso until smooth, then the ½ teaspoon flaky sea salt. Let cool for 10 minutes.
  5. For the garnish, toast the pepitas with the 1 teaspoon butter in a small skillet over medium heat, stirring, until puffed and golden, about 3 minutes. Toss with the ¼ teaspoon flaky sea salt.
  6. Drizzle 1 tablespoon of the caramel inside each chilled glass. Add 2 scoops of ice cream to each.
  7. Tilt each glass and pour in about 8 ounces of rauchbier slowly down the side, stopping when the foam reaches the rim.
  8. Drizzle each float with 1 tablespoon of the remaining caramel. Add another bit of ice cream to reach the top. Drizzle with more caramel, top with the pepitas, and twist an orange peel strip over each glass, then drop it in. Serve immediately with a spoon and a straw.