Remember the old days we drank Root Beer Floats? I thought you might like to try these recipes as much as I do… mm mm! I can’t decide which one! What about you?
Check them out!
1 cup water
3/4 cup sugar
2 cups carbonated water, chilled
3 tablespoons maraschino cherry juice
14 scoops chocolate ice cream
Whipped cream in a can
7 maraschino cherries
In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.
Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately.
Yield: 7 servings.
Ingredients for cocoa syrup:
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2/3 cup boiling water
1 teaspoon vanilla extract
Ingredients for floats:
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
6 tablespoons Kahlúa or other coffee-flavored liqueur
Chocolate ice cream
3 12-ounce bottles or 2 pints (about) chilled stout
6 iced-tea spoons
Preparation for cocoa syrup:
Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 11/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature.
Tips: Can be made 3 weeks ahead. Cover; chill.
Preparation for floats:
Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.
6 oz. coffee, chilled
3 scoops dark chocolate ice cream
2 Tbsp. puréed blackberries (make sure the berries are nice and sweet)
3 Tbsp. fresh-whipped cream
1 Tbsp. chopped hazelnuts
Pour chilled coffee into glass and add ice cream scoops. Spoon on the blackberry purée, then top with whipped cream and nuts. Makes 1 serving (or 2 if you feel like sharing!).
For the whipped cream, whip a cup of heavy cream with a teaspoon of vanilla extract and a tablespoon of sugar until the cream forms a velvety, cloud-like texture.
120g semisweet chocolate
260ml cup of milk
1 tablespoon caster sugar
4 large scoops of vanilla ice cream
4 large scoops of chocolate ice cream
Grated chocolate (for decoration)
Break semisweet chocolate into pieces and put chocolate in pan then add milk and sugar
Heat gently by stirring with wooden spoon until chocolate melts and mix is smooth
Leave it to cool
Blend cooled chocolate mix with half of ice cream into blender
Scoop remaining ice cream alternately (vanilla, chocolate) into 2 glasses
Drizzle chocolate mix over and around each glass of ice cream
Top lightly with whipping cream and sprinkle a little grated chocolate over
Serving Size : 2 tall glasses
1 tsp. hot cocoa mix
3/4 tsp. instant coffee
2 scoops chocolate ice cream
1/2 tsp. sugar
This recipe is pretty simple, so listen up. All you have to do is mix the hot cocoa mix, instant coffee, and sugar together in a large glass. Add the club soda until the glass is 3/4 of the way full, and stir well. Finish by adding the chocolate ice cream, and stir. Serve immediately with a straw!
Hm?! Don’t they all look good?! Have you picked one yet?!
Happy chocolate day!
Google Tags: chocolate floats