Root Beer Float Pudding Shots Recipes

Steps:

• In a small saucepan, pour in the flattened root beer and then sprinkle the unflavored gelatin over the top. DO NOT STIR and DO NOT HEAT. Allow to sit for 2-3 minutes.
• Whisk pan ingredients together and place the pan over medium heat and bring to a boil while stirring frequently to make sure that the gelatin dissolves. Remove from heat.
• Allow to cool to room temperature.
• In the meantime, line up shot glasses on a sheet pan.
• Once cooled, add the root beer schnapps and vanilla vodka. Stir/whisk until well combined.
• Pour the mix into little, plastic shot glass cups and place sheet pan into the refrigerator for at least 4 hours, until firm.
• Top each shot with just a tiny squirt of whipping cream, if desired.
• Enjoy!

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!

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
• Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
• For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
• Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
• Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!

Steps:

• Top Root Beer Schnapps with Irish Cream in a shot glass.

Steps:

• In a medium bowl, combine dry pudding mix and dry milk powder.
• Add diet root beer.
• Mix well using a wire whisk.
• Blend in 1/4 cup Cool Whip Lite.
• Evenly spoon mixture into 4 dessert dishes.
• Top each with 1 tablespoon Cool Whip Lite.
• Refrigerate for at least 15 minutes.

Steps:

• Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
• To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

Steps:

• Fill pint glass with ice. Add the vodka and Kahlua.
• Fill 2 to 3 inches from top with cream and top off with Coke.
• Transfer between two glass for foamy effect or use a shaker.

Steps:

• Scoop 1/2 cup ice cream into each of four tall glasses. Add enough root beer to fill each glass. Serve each with a long iced-tea spoon and straw.

Steps:

• Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Steps:

• Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.
• Spoon the pudding mixture into shot glasses or disposable 'party shot' cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold chocolate chips into the dough.
• Drop spoonfuls of dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 8 to 10 minutes.

Steps:

• Make the Root Beer Pudding:
• In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
• In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
• Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
• Make the Smoked Cashew Nougatine:
• Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
• In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
• Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
• For the whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
• To serve:
• Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
• Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.

Steps:

• Mix together milk and pudding with an electric mixer until no lumps exist.
• Beat in liquor.
• Gently fold in cool whip.
• Spoon into 2 ounce cups, cover with lids and freeze.
• Some pudding and liquor combos I like to use are chocolate pudding and mint schnapps, banana pudding and coconut rum, coconut cream pudding and banana schnapps, cheesecake pudding and raspberry schnapps, pumpkin spice pudding and spiced rum and my ultimate favorite strawberry pudding and banana schnapps.

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.