What better way to beat the August heat than with a classic summer treat? We pulled together some of the most mouth-watering recipes that put a new spin on an old favorite in honor of National Root Beer Float Day today. These are a step up from standard, and the perfect way to celebrate the sweetest holiday of the summer.
2 Root Beers, chilled
2 cups Classic Vanilla Bean Ice Cream
Vanilla Vodka or Bourbon, chilled
Freeze glasses and root beer for 10-20 minutes.
Add 1 cup ice cream to each glass. If adding vanilla vodka or bourbon, add now. Slowly add root beer, pouring at an angle.
Place back into the freezer for 10 minutes.
Top with whipped cream and maraschino cherries.
3 cup granulated sugar
¾ cup unsalted butter
1 cup heavy cream
pinch of salt
3 cup white chocolate morsels
1½ cup marshmallow cream
3 tsp root beer concentrate
In large saucepan, heat sugar, butter, salt and cream until combined. Bring to a boil and stir continuously for 4 minutes.
Remove from heat. Quickly stir in white chocolate and marshmallow. Whisk in vigorously until smooth, be patient this will take a couple minutes. Using an electric mixer yields best results.
Pour half of mixture into a parchment paper lined 13×9 baking dish. To remaining fudge, whisk in root beer concentrate. Stir until combined. Pour over white fudge. Using a knife, swirl the two together. Refrigerate 4 hours or overnight. Cut into bite size pieces and enjoy. Tastes great cold!
Root beer cake
1 vanilla cake mix
root beer ( use this in place of the water called for on
eggs and oil (called for on the package)
2 tablespoons A&W Root Beer Dessert Topper
Vanilla Ice Cream Ganache
8 ounces white chocolate
1/3 – 2/3 cup vanilla ice cream*
Modeling Chocolate Cake Wrappers
24 ounces white confectionery coating (candy melts)
3/4 cup A&W Root Beer Dessert Topper (you may need a bit more)
White Modeling Chocolate Handles
4-6 ounces white modeling chocolate
1 (8 ounce tub) frozen whipped topping, thawed
10 half-pint mason jars
1 box white cake mix
1 1/4 cups root beer
1/3 cup vegetable oil
3 egg whites
1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup
1 container vanilla frosting
1/3 cup crushed root beer-flavored hard candies (about 10)
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour.
In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.