Whiskey Caramel Root Beer Float 2 3

Whiskey Caramel Root Beer Float

This is what adulting is all about - boozy desserts! You are going to love this Whiskey Caramel Root Beer Float. I promise. This recipe was inspired by Thorgy Thor from RuPaul's Drag Race. You can see my interview with Thorgy by watching the video.

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https://www.youtube.com/watch?v='-vF2tvXvQ58

Ingredients

 ½ cup + 2 tablespoons brown sugar
 5 tablespoons butter
 2 tablespoons + ¼ teaspoon vanilla extract
 2 tablespoons cream
 1 tablespoon whiskey
 Pinch of sea salt
 Pinch of ground cardamom
 Pinch of ground nutmeg
 Pinch of ground cloves
 ¼ cup chopped pecans
 1 pint vanilla ice cream
 Boozy root beer
Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins

Instructions

1

Let's make the caramel first, since it will need to cool. Melt 3 tablespoons of butter in a small sauce pot. Add in the 2 tablespoons of cream and 1/2 cup brown sugar.

2

Bring the mixture to a simmer and let simmer for 5 minutes; avoid overly stirring it.

3

Add in the 2 tablespoons of vanilla extract, 1 tablespoon of whiskey (because Thorgy is a whiskey gal), and a pinch of salt. Stir, then remove from heat to cool.

4

Now to make the quick candied pecans. I will tell you this... these pecans are great for adding in as a mixer for the ice cream, not great if you want them on a salad or something else.

5

Melt 2 tablespoons of butter in a shallow sauce pan. Add in 2 tablespoons of brown sugar, a pinch of cinnamon, nutmeg, and clove, and the 1/4 teaspoon of vanilla extract. Mix until combined.

Candied Pecans 1

6

Add in 1/4 cup of chopped pecans and mix until the nuts are coated.

7

Transfer the nuts to a parchment-lined baking sheet and let them cool.

8

Soften a pint of ice cream and spread half of it out in a shallow dish. Pour some of the caramel over it and add some of the nuts. NOTE: Make sure both are cooled before doing so or you'll have soup.

Whiskey Caramel Pecan Ice Cream 1

9

Repeat until all of the ice cream is covered.

10

Transfer the ice cream to the freezer and let cool for 6 hours, or until firm again.

11

Scoop the ice cream into ice cream float glasses and serve with boozy root beer. I used Not Your Father's Root Beer.

Whiskey Caramel Root Beer Float 2 2

12

Whiskey Caramel Root Beer Float 1

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 ½ cup + 2 tablespoons brown sugar
 5 tablespoons butter
 2 tablespoons + ¼ teaspoon vanilla extract
 2 tablespoons cream
 1 tablespoon whiskey
 Pinch of sea salt
 Pinch of ground cardamom
 Pinch of ground nutmeg
 Pinch of ground cloves
 ¼ cup chopped pecans
 1 pint vanilla ice cream
 Boozy root beer

Directions

1

Let's make the caramel first, since it will need to cool. Melt 3 tablespoons of butter in a small sauce pot. Add in the 2 tablespoons of cream and 1/2 cup brown sugar.

2

Bring the mixture to a simmer and let simmer for 5 minutes; avoid overly stirring it.

3

Add in the 2 tablespoons of vanilla extract, 1 tablespoon of whiskey (because Thorgy is a whiskey gal), and a pinch of salt. Stir, then remove from heat to cool.

4

Now to make the quick candied pecans. I will tell you this... these pecans are great for adding in as a mixer for the ice cream, not great if you want them on a salad or something else.

5

Melt 2 tablespoons of butter in a shallow sauce pan. Add in 2 tablespoons of brown sugar, a pinch of cinnamon, nutmeg, and clove, and the 1/4 teaspoon of vanilla extract. Mix until combined.

Candied Pecans 1

6

Add in 1/4 cup of chopped pecans and mix until the nuts are coated.

7

Transfer the nuts to a parchment-lined baking sheet and let them cool.

8

Soften a pint of ice cream and spread half of it out in a shallow dish. Pour some of the caramel over it and add some of the nuts. NOTE: Make sure both are cooled before doing so or you'll have soup.

Whiskey Caramel Pecan Ice Cream 1

9

Repeat until all of the ice cream is covered.

10

Transfer the ice cream to the freezer and let cool for 6 hours, or until firm again.

11

Scoop the ice cream into ice cream float glasses and serve with boozy root beer. I used Not Your Father's Root Beer.

Whiskey Caramel Root Beer Float 2 2

12

Whiskey Caramel Root Beer Float 1

Whiskey Caramel Root Beer Float