Everyone’s a little bit Irish for St. Patrick’s Day so you better have an upper hand on the rest of the crowd and take in some of these delicious tradition, and some new ideas for Guinness recipes.

Guinness is iconically Irish. Here’s some interesting facts about the “Black Stuff” - as it's affectionately known - is brewed in 150 countries around the world, most famously in St. James's Gate, in Dublin, but also in Indonesia and even Nigeria. In fact, 40 percent of the 10 million glasses of Guinness drunk around the world are consumed in Africa.

Think about it, this means that on St. Patrick’s Day there will be far, far more than 5.5 million pints of Guinness imbibed around the world.

Seeing as it’s just so popular we decided to compile some new recipes so you Guinness fans can consume even more Guinness.

Here’s our top Irish Guinness recipes for the St. Patrick’s Day season:

1. Luscious Guinness chocolate cake recipe

This cake ticks all the boxes! It’s chocolatey, it includes Guinness, and you can decorate the top of the cake with the kids. Warning, the likelihood of there being leftovers of these cake are nil.

Check out the full Irish recipe here.

2. Guinness-Pretzel truffles

Do you want to be the most popular guest at the St. Patrick’s Day party? We suggest you whip up a batch or two of these.

Yield: 16 truffles
Prep: 30 minutes
Total with chilling: 3 hrs 15 minutes


12 oz. bottle Guinness Extra Stout (divided)
8 oz. semisweet chocolate
1/2 cup softened unsalted butter, cut into pieces
3/4 cup finely pulverized pretzel rods
3/4 cup crushed pretzels for rolling truffles


Place 1/4 cup plus 2 tbsp of Guinness in a 2 cup saucepan. Set aside.

Pour the remaining Guinness into a separate small saucepan and bring to a simmer.

Cook until reduced to 1 tablespoon, about 15- 20 minutes.

Chop the chocolate into pieces and place in the saucepan with the Guinness.

Place the saucepan over medium to low heat and let stand until the chocolate starts to melt.

Stir with a wire whisk to blend together the chocolate pieces, but don’t whisk vigorously – we’re not trying to incorporate air.

When the chocolate is melted and smooth, begin to add butter 1 tbsp  at a time. Whisk gently until butter is melted, and then add the 1 tbsp. Guinness Stout reduction. Stir in the pulverized pretzels.

Pour the chocolate mixture into a bowl and chill in the refrigerator until firm (or overnight).

Line a cookie sheet with wax paper. Scoop the ganache out by the heaping tablespoon and quickly roll between your palms.

Once all the chocolate is used up, chill the truffles in an airtight container in the fridge until ready to roll in crushed pretzels.

3. Braised Guinness lamb shank stew

Hale and hearty, this is a delicious alternative to the traditional Irish stew.

serves 2 (with plenty leftover)


3 tablespoons olive oil
2 lamb shanks
1/4 cup all purpose flour
2 cups chopped onions
2 cups beef stock or canned broth
1 12-ounce bottles Guinness stout
4 carrots, peeled, cut into 1-inch pieces
1/4 cup pitted prunes


Heat 3 tablespoons olive oil in heavy large Dutch oven over high heat.

Season lamb shanks with salt and pepper. Lightly dredge lamb shanks in flour; shake off excess. Reserve excess flour.

Add lamb to Dutch oven and brown well on all sides. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add chopped onions to Dutch oven and sauté until translucent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.

Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

Add carrots to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes.

4. Hot fudge Guinness floats


½ cup Easy Fudge Sauce
1 12 - 16 ounce bottle chocolate stout beer or stout beer
1 quart vanilla bean ice cream


In a small saucepan heat Easy Fudge Sauce and 1/4 cup of the stout until warm and combined.

Place two scoops of ice cream into each of six soda glasses.

Spoon 2 Tbsp. warm fudge sauce-stout mixture over scoops of ice cream.

Pour stout over ice cream in each glass.

Serve at once with long-handled spoons.

5. Bangers and colcannon with Guinness onion gravy

This is basically fancy sausages and mashed potato but  even the list of ingredients gets our mouths watering.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes


1 pound potatoes, peeled and diced
1/4 pound bacon, cut into 1 inch slices
pepper to taste
1 tablespoon butter
1/4 small head cabbage, thinly sliced
4 green onions, sliced
salt and pepper
1 tablespoon oil
1 pound sausage (Irish or English bangers if you can get them)
1 large onion, sliced
1 clove garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1 bottle Guinness
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon butter
1 tablespoon sour cream
milk to taste


Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.

Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.

Add the butter to the bacon, season with salt and pepper and cook until it foams, about a minute.

Add the cabbage to the bacon, mix to coat and let cook until tender, about 10 minutes.

Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside.

Heat the oil in a pan over medium high heat.

Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.

Add the onions and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Sprinkle in the flour and let it cook for a few minutes.

Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.

Remove the sausage and continue to simmer to reduce by half about 10 minutes.

Meanwhile, mash the potatoes, mix in the cabbage followed by the butter, sour cream and enough milk until you get your favourite mashed potatoes consistency.

Divide the colcannon between 4 plates, top with sausages and cover in gravy.

6. Guinness braised onion and aged white cheddar quiche

Where French haute cuisine meets Irish pub fare? Whatever it is, Guinness is a great addition to this meal.

Servings: makes 6 servings

Prep Time: 10 minutes
Cook Time: 1 hours 15 minutes
Total Time: 1 hours 25 minutes


4 slices bacon, cut into 1 inch pieces
1 pound onions, sliced
1/2 cup Guinness
2 teaspoons grainy mustard
2 teaspoons Worcestershire sauce
1 cup cream
4 eggs, lightly beaten
1 cup aged white cheddar, shredded
cayenne, salt and pepper to taste
1 pie crust, rolled out and fitted to a pie plate, chilling in the fridge


Cook the bacon in a pan on medium heat until crispy and set aside on paper towels to drain reserving the grease in the pan.

Add the onions and saute until tender, about 5-7 minutes.

Add 1/4 cup Guinness, cover and simmer until the liquid has mostly evaporated, about 15 minutes and repeat.

Remove from heat and mix in the grainy mustard and Worcestershire sauce and place in a large bowl.

Mix in the bacon, cream, eggs and 1/2 of the cheese and season with cayenne, salt and pepper.
Pour the mixture into the pie crust and top with the remaining cheese.

Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-30 minutes.

7. Beer brownies with milk

Chocolate? Check. Brownies? Check. What else do you need to know?


3 ½ oz semi sweet chocolate
8 tablespoons of butter, browned
4 eggs, at room temp
1 cup white sugar
1 cup brown sugar, packed
1/4 cup unsweetened cocoa powder (I used Valrhona)
1/2 teaspoon salt
1 cup flour
2 teaspoons vanilla extract
1/2 cup stout (or any dark beer) or cold coffee
1 cup semisweet chocolate chips

Preheat oven to 350F


Sift together the flour and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water. 

In a small pan over medium heat, melt the butter until it just turns golden brown.

Pour the brown butter into a bowl, scraping the pan to get the brown bits (this prevents it from overcooking).

Beat together the eggs and sugar until thick and shiny (2 minutes).

Continue beating on low while adding flour mixture and wet ingredients alternatively.

Finish with the vanilla.

Do not over mix.

Fold in the chips.

Pour into a buttered and floured 9 x 13 pan.

Bake for 40-45 minutes.

8. Guinness and Baileys Irish cupcakes

These little beauties from Ireland really do offer a genuine taste of Ireland, just as they satiate your chocolate and cream cravings. With their lively mix of Guinness and Baileys, just one taste will tell you that they’re a little triumph of the cake makers art.

Here’s the full Irish recipe.

9. Guinness Porter Cake

Guinness porter cake is a traditional recipe that is usually baked on St. Patrick’s Day. The original porter cake would have been cooked over a fire in a skillet pot. We strongly suggest you use an oven but if you’re really into being traditional....have at it.

Here’s the delicious Irish fruit cake recipe.

10. Guinness bread with molasses

Eaten fresh from the oven this dish is a treat, and just as good the next day toasted with some more butter. Do not use stale beer for this recipe, you need the carbonation.

Here’s the full recipe.

Source: BuzzFeed

Guinness and Bailey's cupcakeGoogle Images