Cherry Cola Float Recipes

CHERRY COLA FLOAT

Steps:

• Chill the cherry cola and place 4 mugs or glasses in the freezer to chill.
• Once chilled, in a pitcher combine the cherry cola and vanilla extract.
• Place two scoops of fudge ripple ice cream in each of four chilled glasses.
• Pour the cola over the ice cream; top each float with whipped cream and a maraschino cherry. Enjoy!

CHERRY COLA FLOAT

Steps:

• In a small pan over medium heat, add the sugar and 2 cups water and stir to dissolve. Bring to a boil, remove from the heat, and cool.
• In the saucepan with the cooled sugar syrup, whisk in the maraschino cherry syrup, half-and-half, and vanilla. Pour into an 8 by 8-inch cake pan and freeze for at least 2 hours or overnight.
• Fill 4 tall glasses 3/4 full with cola. Add 2 scoops of the frozen cherry mixture to each glass and top with a cherry. Add 1-ounce vanilla vodka, if using, to each glass.
• Scrape the remaining frozen cherry mixture into a resealable freezer container and keep in the freezer for up to 1 week.

CHERRY COLA FLOAT

Steps:

• Evenly divide the grenadine syrup into 2 large glasses; evenly divide the cola into the glasses and stir.
• Add a scoop of vanilla ice cream to each glass.
• Top with whipped cream and a cherry.
• Enjoy.

CHERRY COLA FLOAT (CHUCK HUGHES)

Steps:

• Pit all cherries and cut into quarters, leaving a few whole for garnish.
• In a saucepan, mix the cherries, sugar and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while.
• Once liquid has reached a syrup-like consistency, about 25 minutes, remove from heat. Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator.
• In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries.
• Note: For a drink, remove vanilla ice cream and add a splash of spiced rum.

SUPER CHERRY COLA FLOAT

Steps:

• Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in cola. Refrigerate 20 to 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Reserve 1/2 cup gelatin.
• Place 1/2 cup ice cream into each of 4 tall ice cream soda glasses. Top with thickened gelatin mixture.
• Beat reserved 1/2 cup gelatin mixture with electric mixer on medium speed until light and fluffy. Spoon into each glass.
• Refrigerate 2 hours or until firm.
• Garnish each float with a maraschino cherry and sprinkles.

CHERRY COLA FLOAT

Steps:

• Pit all cherries, leaving a few whole for garnish.
• In a saucepan, mix the cherries, sugar, and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while. Once the liquid has reached a syrup-like consistency, about 25 minutes, remove from heat.
• Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator.
• For serving:.
• In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries.
• Cook's Note:.
• For a drink, remove the vanilla ice cream and add a splash of spiced rum.

CAPTAIN MORGAN CHERRY VANILLA COLA FLOAT RECIPE BY TASTY

Steps:

• Make the cherry vanilla syrup: Add the frozen cherries, maple syrup, cherry juice, and vanilla bean seeds to a small saucepan and bring to a simmer over medium heat. Cook for 6-7 minutes, or until the cherries are very soft. Using a potato masher or a fork, smash the cherries as much as possible. Reduce the heat to medium-low and continue cooking for 15-20 minutes, until the syrup has reduced and is thick enough to coat the back of a spoon.
• Strain the syrup into a small bowl and stir in the Captain Morgan Cherry Vanilla Spiced Rum. Let cool to room temperature, then cover and refrigerate until the syrup is cold, at least 1 hour or up to overnight.
• Make the white chocolate cornflake bark: Line a baking sheet with parchment paper.
• Spread the cornflakes in an even layer on the prepared baking sheet. Using a spoon, generously drizzle the melted white chocolate over the cornflakes in a single direction, making sure the cereal is almost, but not completely, covered. Freeze the bark until solid, at least 20 minutes or up to overnight.
• Break the bark into playing card-sized pieces and store in the freezer until ready to serve.
• Make the cola float: Add 1½ ounces of Captain Morgan Cherry Vanilla to each of 2 float glasses. Pour 12 ounces of cola into each glass, then top each with 2 scoops of vanilla ice cream and drizzle with half of the cherry vanilla syrup. Garnish each float with a few pieces of cornflake bark and finish with the maraschino cherries. Serve immediately.
• Enjoy!