Recipe: Chef Chloe's Boozy Vegan Root Beer Float
By Chloe Coscarelli
On our first date, Ben picked a beer bar for us to meet at. I hated beer, but I was too embarrassed to say so and felt like I had to play it cool. So I ordered the most delicious-sounding beer on the menu, some kind of raspberry beer, hoping I could get it down and blend right in. The good news is that the beer turned out to be sweet and delicious, but the bad news is that it was bright pink, and everyone was staring at me! Lucky for me, the date went well, and while I still don’t love beer, Ben and I both love this boozy root beer float—sweet, fizzy, creamy deliciousness. That counts as beer, right?
1 (12-ounce) can or bottle natural root beer or cola
2 or 3 tablespoons vodka
1 scoop vegan vanilla ice cream, store-bought or homemade (see recipe below)
Stir together the root beer and vodka to taste in a large glass or mug. Add a scoop of ice cream and serve immediately with a straw and spoon.
Vegan Vanilla Ice Cream
Makes about 1 pint
¼ cup raw cashews
1 (13.5-ounce) can coconut milk
½ cup agave nectar
1 tablespoon refined coconut oil
2 teaspoons pure vanilla extract
Pinch of sea salt
¼ teaspoon xanthan gum
In a blender, combine the cashews, coconut milk, agave, coconut oil, vanilla, and salt and blend on high speed for about 2 minutes, until completely smooth. Add the xanthan gum and blend again on high speed to incorporate. Cover and refrigerate until cold. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container and press plastic wrap directly against the surface of the ice cream before affixing the lid. Store in the freezer for as long as it lasts!
Reprinted from Chloe Flavor: Saucy, Crispy, Spicy, Vegan by Chloe Coscarelli. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC
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