Ice Cream Float-Malted Root Beer

By stancec44

Starting this classic float with a malt syrup seems to boost the root beer flavor here, but you can go without it.

It’s best to chill your glass, preferably 16-ounce, in the freezer for about 15 minutes before serving.

Fox’s U-Bet Malt Syrup is available through various online purveyors, including Amazon.com.

Ingredients

• 2 tablespoons Fox’s U-Bet Malt Syrup (optional; see headnote)
• 1-1/4 cups (10 ounces) chilled root beer
• One 4-ounce scoop good-quality vanilla or dulce de leche or sea salt caramel ice cream Small handful malted milk balls, crushed, for garnish (optional)

Details

Servings 1
Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

Pour the syrup, if using, into a tall glass. Add the root beer to fill up to an inch or so from the top, then stir gently with a long spoon to incorporate.

Gently drop in the scoop of ice cream, then add the remaining root beer to fill the glass and create a foamy top.

Serve right away, on a small plate to catch any overflow, and with a straw and a long spoon. Top with the crushed malted milk balls, if using.