Root beer float

Ingredients

Drink

• 350 mlroot beer, very cold
• 2large scoops vanilla ice cream

Equipment

• a tall glass, frozen
• a long spoon
• a wide straw

Optional

• whipped cream
• a maraschino cherry

To serve

• immediately

Directions

1. Put the glass in the freezer for at least half an hour. Chill the root beer thoroughly, and colder than you think.
2. Use a proper root beer with real body, and one that is well carbonated. Take the ice cream out of the freezer only a minute or two before you need it.
3. Use a firm dense vanilla ice cream rather than a soft or airy one. A dense ice cream holds its shape and floats; a soft one dissolves straight into the drink and you lose the whole effect.
4. Pour the root beer into the frozen glass first, filling it about two-thirds. It will foam up dramatically as the ice cream meets the carbonation, which is exactly what should happen.
5. Let the foam settle for a moment, then top up with more root beer. Do not stir it.
6. Add whipped cream and a cherry if you want, though the classic is unadorned. Serve immediately with both a long spoon and a wide straw.
7. Use a wide straw, because a narrow one blocks with ice cream immediately. Drink it fast, because it is at its best in the first few minutes.

Technique

• Sarsaparilla and birch beer floats are made exactly the same way.
• A Boston cooler uses Vernors ginger ale and is a Michigan speciality.
• The foam collapses within a few minutes, which is why it is served straight away.

Substitutions

• Any well-carbonated root beer or sarsaparilla.
• A dense vanilla gelato, which floats even better.

Variations

• Brown cow, made with cola.
• Purple cow, with grape soda.
• Boston cooler, with Vernors ginger ale.

History

Credited to Frank J. Wisner of Cripple Creek, Colorado, who in 1893 floated ice cream on root beer and called it a black cow.

Frequently asked questions

What is Root beer float?

Root beer float is a drink from United States: vanilla ice cream floating in frosty root beer. Credited to Frank J. Wisner of Cripple Creek, Colorado, who in 1893 floated ice cream on root beer and called it a black cow.

How long does Root beer float take to make?

Root beer float takes 3 min of preparation and no cooking at all. The recipe makes 1 float. It is rated easy to make.

What can I substitute in Root beer float?

Yes, within limits. Any well-carbonated root beer or sarsaparilla. A dense vanilla gelato, which floats even better.

What is the most important thing to get right in Root beer float?

Use a firm dense vanilla ice cream rather than a soft or airy one. A dense ice cream holds its shape and floats; a soft one dissolves straight into the drink and you lose the whole effect.