3 Recipes to Float Your Way to a Boozy Summer Dessert
Remember those old-school root beer floats you had as a kid, the ones with inches’ worth of foamy soda on top and chilly scoops of vanilla ice cream at the bottom? The three floats the co-hosts of The Kitchen unveiled this week aren’t like that. They’re better — and boozier.
See how Marcela Valladolid, Sunny Anderson and Katie Lee put their signature spins on this dessert-drink hybrid by checking out their next-level recipes below.
Since stout boasts natural chocolate flavors, that particular beer is an ideal pick for this chocolate lover’s masterpiece, made especially indulgent with the help of a splash of whiskey.
Confetti vanilla ice cream delivers on the tried-and-true whimsy you know and love in a classic float, while the raspberry-flavored malt liquor guarantees a bold pop of color. When it comes to the bacon, that smoky bite is just what’s needed to balance the sweetness of the float.
Follow Katie’s lead and opt for two flavors of sorbet — mango and raspberry — to achieve a bright, fruity bite in this five-minute float. As for her choice of liquor? Katie’s all about tequila, a la a classic margarita, as the liquor pairs well with the lemon-lime soda.
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