Oaxaca – Mole Milk Stout
We took a session milk stout and infused it with flavors of an Oaxacan mole. We drew our inspiration (and a little formulation help) from a restaurant in Milwaukee called Riveria Maya that is near where Eric used to live. We added piloncillo sugar to the kettle. We then roasted some guajillo, ancho, and mulato chilis to add some nice pepper flavor and a hint of heat. All of this is accentuated by the addition of toasted star anise, toasted almonds, and some fresh ground cinnamon. Finally, we topped it off with some freshly roasted cacao nibs from our friends at Videri Chocolate Factory.