Victorys Homemade Root Beer Schnapps Recipes
HOMEMADE ROOT BEER
This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Provided by LUVNGRAMS
Categories Drinks Recipes
Time 5m
Yield 64
Number Of Ingredients 4
Steps:
- In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
- Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.7 g, Sodium 5.9 mg, Sugar 18.7 g
RICKYROOTBEER
This is not your typical shot. Everyone loves it; it tastes like a root beer float!
Provided by Rick
Categories Drinks Recipes Shot Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour the vodka and Irish cream into a shot glass. Pour the root beer into a tumbler. Drop the entire shot glass into the root beer and drink immediately.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 19.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 17.2 mg, Sugar 19.3 g
VICTORY'S HOMEMADE ROOT BEER SCHNAPPS
Tastes just like the little root beer barrels you liked when you where a kid very simple to make tastes very good
Provided by bmiene
Categories Beverages
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Dissolve sugar in hot water.
- Add vodka and root beer concentrate and vanilla stir well.
- Store in air tight container.
Nutrition Facts : Calories 440.1, Sodium 2.9, Carbohydrate 60.1, Sugar 60
ROOT BEER FLOAT CAKES
Make and share this Root Beer Float Cakes recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 50m
Yield 24 Cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs, mix until smooth.
- Sift in flour, baking soda, baking powder and salt.
- Mix with hand mixer on low, while slowly pouring in root beer mixture.
- Mix until smooth and lump free.
- Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
- Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
- While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
- To assemble, start by letting cupcakes cool, still in the pan.
- While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak inches.
- Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
- When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
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