Restaurants›Kruse's Paint Creek Tavern›Root Beer Float Recipe

Root Beer Float Recipe

Inspired by Kruse's Paint Creek Tavern

Time8m

Serves1

Sprecher’s Root Beer, Vanilla Ice Cream

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Ingredients

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Root Beer Float

12 fl oz Sprecher's Root Beer2 scoops Vanilla ice cream (preferably high-quality or custard-style)1 tbs Whipped cream (optional)1 each Maraschino cherry (optional)1/4 cups Crushed ice (optional, for very warm glasses)

Tools

1 each Tall chilled glass (16–20 oz capacity)1 each Long spoon or straw1 each Ice cream scoop

Method

Root Beer Float

Chill glass (optional)

If you prefer a colder, slower-melting float, place the glass in the freezer for 10–15 minutes before assembling. Alternatively, add 1/4 cup crushed ice to the bottom of the glass if the glass is warm.

Remove the chilled glass from the freezer (or use a room-temperature glass). If you added crushed ice, pour it out now or leave it if you want extra chill — note it will dilute the root beer slightly.

Add ice cream

Using an ice cream scoop, place 2 generous scoops of vanilla ice cream into the glass. Arrange the scoops so there is still room above them for the root beer to be poured without overflowing.

Pour root beer

Tilt the glass slightly and slowly pour 12 fl oz of Sprecher's Root Beer down the side of the glass to reduce excessive foaming. Pour until the foam reaches near the top; leave a small gap to avoid overflow. If foam rises too quickly, pause and let it settle before pouring more.

Finish and garnish

When the foam settles, top with a small dollop (about 1 tablespoon) of whipped cream if using, and place a maraschino cherry on top. Insert a long spoon or straw.

Serve immediately while the foam is still creamy. Stir gently with the spoon to combine ice cream and root beer as you drink.

Tools

Use the long spoon to break up the ice cream as desired and the straw for sipping the float. The ice cream scoop makes portioning easier and cleaner.

Clean tools and glass after use.