Mug Root Beer Recipe

Chill beverage

Make sure the Mug Root Beer is well chilled before serving (ideally refrigerated for several hours or overnight). Cold soda keeps fizz and prevents melting the ice cream quickly if making a float.

Prepare glass

Select a tall glass (12–16 oz capacity). Fill the glass about three-quarters full with ice cubes (approximately 1 cup). If you prefer no ice, omit ice and proceed to next step.

Pour root beer

Hold the chilled bottle or can at a slight angle and slowly pour 12 fl oz Mug Root Beer over the ice into the glass to preserve carbonation and reduce foaming. Pause briefly if foam rises, then continue pouring until the glass is nearly full, leaving room for optional ice cream.

Make a root beer float (optional)

If making a float, gently add 2 scoops of vanilla ice cream to the top of the filled glass. Add the second scoop slowly to minimize overflow. The ice cream will foam and create the classic float head.

Top and garnish

If desired, add about 2 tablespoons whipped cream on top of the float and finish with a maraschino cherry as garnish. For a non-float, garnish with a cherry or a twist of orange if preferred.

Serve

Serve immediately with a straw and long spoon if using ice cream. Enjoy while cold so carbonation and creaminess are at their best.