ROOT BEER FLOAT
Everyone loves a good A&W® Root Beer Float - a classic and fun drink recipe made with bubbly root beer, creamy vanilla ice cream, and a few other ingredients that takes it over the top! Here's how to make the absolute BEST one!
Provided by Rebecca Hubbell
Categories Drink
Time 5m
Number Of Ingredients 4
Steps:
- Use a tall glass, preferably a float glass or a beer stein. Freeze your glasses prior to use for an extra frosty experience.
- Add the ice cream to the glass and pour the root beer in slowly at an angle to reduce fizz and risk of overflow.
- Top with whipped cream and a cherry.
Nutrition Facts : Calories 366 kcal, Carbohydrate 55 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 135 mg, Sugar 52 g, ServingSize 1 serving
ROOT BEER FLOAT (SHOT)
This smooth little layered shot tastes like a Root Beer Float... with ice cream and all! Since you use the sinking technique for this shot the root beer schnapps takes on a creamier appearance. Don't worry... you did it right! Cheers! Root beer floats were invented in Alexandria, VA!
Provided by NcMysteryShopper
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Top Root Beer Schnapps with Irish Cream in a shot glass.
Nutrition Facts :
ROOT BEER FLOAT PUDDING SHOTS
I make super jello shots, but one day I felt like I wanted to make something more...why not pudding? So I just thought and thought and came up with a few yummy recipes. Not sure how many servings this makes..possibly 16.
Provided by Brenda Tarr
Categories Cocktails
Time 2h5m
Number Of Ingredients 4
Steps:
- 1. Empty instant vanilla pudding mix into a large glass bowl. Add milk. With mixer set to medium, blend ingredients. Add schnapps. With mixer set to medium high, mix all ingredients well for 2 minutes. Pour into approximately 16 1-oz shot glasses, chill.
- 2. If not using immediately, put lids on the shot glasses prior to chilling. Chill for at least 2 hours. Enjoy!
ROOT BEER FLOAT PUDDING
Make and share this Root Beer Float Pudding recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, combine dry pudding mix and dry milk powder.
- Add diet root beer.
- Mix well using a wire whisk.
- Blend in 1/4 cup Cool Whip Lite.
- Evenly spoon mixture into 4 dessert dishes.
- Top each with 1 tablespoon Cool Whip Lite.
- Refrigerate for at least 15 minutes.
ROOT BEER FLOAT PUDDING SHOTS
Steps:
- 1. Pour pudding mix into bowl. Add milk. Beat until smooth.
- 2. Add schnapps. Beat into mix.
- 3. Fold in cool whip.
- 4. Pour into 2 oz shot plastic cups. Refrigerate a few hours to set.
ROOT BEER FLOAT CAKE
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 216mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
GOURMET ROOT BEER FLOAT
Tall glasses overflowing with root beer and vanilla ice cream. Top with whipped cream and cherries for a touch of elegance.
Provided by Lucinda
Categories Drinks Recipes Shakes and Floats Recipes
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 41 g, Cholesterol 40.4 mg, Fat 10.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 96.5 mg, Sugar 34.8 g
ROOT BEER PUDDING
Provided by Malcolm Livingston II
Categories Milk/Cream Dessert Cashew Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make the Root Beer Pudding:
- In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
- In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
- Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
- Make the Smoked Cashew Nougatine:
- Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
- In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
- Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
- For the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
- To serve:
- Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
- Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.
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