Gevalia Coffee Root Beer Float Recipes

GEVALIA COFFEE ROOT BEER FLOAT

Steps:

• Mix root beer, almond milk and coffee concentrate in measuring cup until blended.
• Pour over ice cream in 2 tall glasses.

ROOT BEER FLOATS

Steps:

• Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!

BEER FLOATS

Steps:

• Version 1: Pour stout into a British pint glass and scoop coffee ice cream on top. Garnish with a dusting of cocoa powder.
• Version 2: Pour raspberry beer into a pint glass; top with vanilla ice cream.
• Add a straw to each float and serve with spoons alongside.

GOURMET ROOT BEER FLOAT

Steps:

• Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.

ROOT BEER FLOAT COFFEE RECIPE

Steps:

• Gather your ingredients.
• For each member of your family, place a tall glass in the freezer and let it chill for at least five minutes while you are getting your ingredients together.
• To begin creating your coffee root beer float, place one scoop of ice cream into each glass and pour half of the root beer on top.
• Use a long but small spoon to mash the vanilla ice cream and root beer together until fairly smooth. The better it's blended, the better it will be.
• Add one scoop of coffee ice cream, one scoop of vanilla ice cream, and the remaining root beer.
• Serve.

ROOT BEER FLOAT

Steps:

• Place 1 scoop of ice cream in each of 4 tall footed fountain or parfait glasses. Slowly pour root beer over the ice cream and serve immediately with a long handled spoon and straw.

ROOT BEER FLOAT GRANITA

Steps:

• Pour the root beer into a shallow pan and place in the freezer. Freeze for 5 to 6 hours or overnight. Once the mixture is frozen, scrape it with a fork to make shaved ice flakes. Serve scoops of vanilla ice cream in 4 cups or bowls and top with the root beer granita.

ROOT BEER GRANITA FLOAT

Steps:

• Pour 4 cups root beer into 13x9x2-inch baking pan; freeze until set, about 4 hours or overnight.
• Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.
• Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend. Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups. Top granita with scoop of ice cream. Drizzle each with 4 teaspoons root beer syrup and serve.

GEVALIA COLD BREW COFFEE

Steps:

• Add water to coffee grounds in 2-qt. pitcher; stir well. Cover with plastic wrap.
• Let stand at room temperature 12 hours.
• Line fine-mesh strainer with coffee filter; place over medium bowl. Slowly pour coffee, in small batches, through filter; let stand until all the coffee is strained. Discard filter and grounds.
• Pour strained coffee back into pitcher.
• Refrigerate up to 1 week.
• FOR EACH SERVING:
• Pour 3/4 cup cold brew coffee into tall glass. Add 3/4 cup water; stir. Add ice cubes.