St. Patrick’s Day used to never really mean much to me. Sure, it was a fun day to wear green and drink beer with my friends, but as far as an emotional connection? I could take it or leave it. That is, until in 2007, St. Patrick’s Day fell on a Saturday that happened to be smack dab in the middle of the three-month window the U.S. government gave Babyface and I to get hitched. St. Paddy’s Day seemed as good a day as any other to make it official, so we tied the knot in front of my parents and the deputy county clerk five years ago this week.
With those I dos, suddenly, St. Patrick’s Day became something special. Clovers became a symbol of our marriage and we both grew quite fond of this holiday, even though neither of us are particularly Irish. Every March 17th since that day in 2007 has been filled with love and an appreciation for the holiday that we commandeered to be our wedding day.
This St. Patrickiversary Day, we’ll be celebrating our five awesome years together on the beach, probably with some not-so-Irish beverages, but I’m sure we’ll put on some green and quietly salute the holiday that is now forever tied to our marriage. Maybe we’ll even make another batch of this delicious, decadent dessert.
I know I’m a little early to post this, but I wanted to give you guys plenty of time to run out and buy the ingredients before the big day on Saturday. This one is a must make. If you like chocolate and beer (like me!) you will not be disappointed.
Combining Guinness and chocolate is not a new idea, but I wanted to try my hand at letting this quirky combo shine in a lightened up dessert. This pudding looks (and tastes!) decadent and sinful, but it’s made with low-calorie, high-nutrient almond milk and just a touch of added sugar. I topped mine with coconut whipped cream, but if you prefer whipped cream or cool whip, you could go that direction, too.
The pudding is so rich and creamy that a small serving is all you need. I photographed the pudding in my Guinness glasses (how could I not?) but you only really need a spoonful or two to enjoy this sweet treat. I actually handed the whole pint glass to Babyface after photographing, thinking he’d make a pretty good dent, but a few minutes later he handed it back saying it was incredible, but a few bites is all you need. The serving size is about 2/3 cup and that serving clocks in at only 275 calories. A perfect ending to a dinner of corned beef, cabbage and soda bread. I wouldn’t call this an everyday dessert, but it definitely works for a holiday celebration. You could even go for a smaller serving size, served in double shot glasses with tiny spoons. The perfect little sweet treat after a heavy Irish meal.
You may be wondering how Guinness-y this tastes. I think a lot of times recipes that call for booze are a waste because the flavor just fades away—not here. I found that the Guinness flavor intensified and tasted almost like a Guinness-flavored liqueur swirled through the deep, dark chocolate. It definitely isn’t a dessert for the kids. Or adults that aren’t fans of alcohol. But in our house, it was a big, alcohol-y hit.
Guinness Chocolate Pudding
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 8 servings
- 3 eggs
- 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- Pinch of salt
- 1 cup Guinness
- 1-1/2 cups chocolate almond milk
- 1/2 teaspoon vanilla extract
- 1-1/2 cups semisweet chocolate chips
- 1 cup whipped topping of choice
- In a large mixing bowl, combine eggs, flour, sugar and salt. Whisk until smooth. Set aside.
- In a saucepan over medium-low heat, combine Guinness and chocolate almond milk. Heat until just before boiling (small bubbles should form around the edge of the pan). Remove from heat. While whisking constantly, slowly stream the Guinness mixture into the egg mixture until all combined.
- Pour mixture back into saucepan and bring to a boil. Reduce heat and simmer for 12-15 minutes or until pudding is thick and bubbly. Remove from heat. Stir in chocolate chips and vanilla until melted.
- Spoon pudding into serving dishes, cover tightly with plastic wrap and refrigerate until cold. Top with whipped topping.