Frozen-Mug Root Beer Float with Vanilla Bean Cream

By Sprig Originals ✓ · cooked up in Sprig

The soda-fountain classic, engineered so it doesn't foam over the rim or turn to brown soup in three minutes. A mug frozen solid, a quick root beer reduction that doubles the spice-and-sassafras flavor, hard-frozen vanilla bean ice cream, and a spoonful of barely sweetened whipped cream on top. Two straws, two spoons, no apologies.

Ingredients

• 1 cup root beer (from the same bottle you'll pour)
• 1 tablespoon packed dark brown sugar
• 1 pinch kosher salt

• 1/2 cup heavy cream, very cold
• 2 teaspoons powdered sugar
• 1/4 teaspoon vanilla bean paste or pure vanilla extract

• 2 tall glasses or heavy ceramic mugs (16 oz or larger)
• 4 large scoops good vanilla bean ice cream (about 1 pint), frozen hard
• 24 oz cold root beer, preferably cane-sugar bottled (2 bottles)
• freshly grated nutmeg, for finishing (optional)
• 2 maraschino or brandied cherries (optional)

Instructions

1. At least 1 hour ahead (overnight is better), put the empty glasses or mugs in the freezer and push the unopened root beer bottles to the coldest part of the refrigerator, around 36°F. Move the ice cream from the freezer door to the back of the freezer so it firms up as hard as possible — soft ice cream is the number one cause of a float that collapses into foam.
2. Make the reduction: combine 1 cup root beer, the brown sugar, and salt in a small saucepan. Bring to a boil over medium-high heat, then simmer 5 to 6 minutes, swirling occasionally, until reduced to about 3 tablespoons and syrupy enough to coat the back of a spoon. Watch the last minute closely; it goes from syrup to candy fast. Scrape into a small bowl and chill in the freezer for 10 minutes, or the refrigerator for 20.
3. Whip the cream: in a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla by hand or with a mixer on medium-high just until soft peaks form that slump slightly when the whisk is lifted, about 90 seconds by machine. Stop early — you want it pourable-thick, not stiff. Refrigerate until serving.
4. Pull the mugs from the freezer. Drizzle about 1 1/2 teaspoons of the cooled root beer reduction down the inside wall of each mug, rotating as you go so it streaks the frosted glass.
5. Pour 2 to 3 ounces of cold root beer into each mug first, before any ice cream. This liquid cushion keeps the soda from erupting when it hits the ice cream's cold, porous surface.
6. Add 2 firm scoops of ice cream to each mug, lowering them in gently rather than dropping them. Tilt the mug to about 45 degrees and pour the remaining root beer slowly down the inside wall, pausing whenever the foam climbs to within an inch of the rim. Give it 15 seconds to settle, then top off. You should end with about 2 inches of dense tan foam, not overflow.
7. Spoon a generous dollop of the vanilla cream on top of the foam, drizzle with the last of the root beer reduction, grate over a whisper of nutmeg, and crown with a cherry. Serve immediately with a long spoon and a wide straw, and do not stir — the whole point is drinking through the frozen head.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem