>> Monday, July 30, 2012 – recipes
This week we have invited some of our favorite foodie bloggers to come share some recipes that they love to use in these hot summer months. So grab your grocery list, sit back and prepare to be hungry because they are sharing a whole lot of yumminess this week!
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Happy Summer, everyone! Thanks to the gals here at eighteen25 for inviting me to be part of the summer recipe exchange. Cooking and baking in the summer can seem painful, especially if the heat index in your neck of the woods makes turning on the oven seem like a travesty of the worst kind. We stick to grilling and no-bake eats a lot in the summer and fit in a lot of cold treats and drinks. Today, I’m sharing one of our favorite icy treats I snagged from an issue of Cuisine at Home. It’s kind of like a cross between a sno cone and a root beer float and it only has three ingredients (four, if you decide to garnish with an adorable cherry) – I mean, really, what’s not to love!
Creamy Root Beer Ice Float
Makes 4 servings
3 (12 ounces each) cans or bottles of root beer
4-5 cups crushed ice cubes
1 can sweetened condensed milk
Open the cans or bottles of root beer and pour them into a large, 12-inch skillet. Heat the root beer over medium-high heat and let it boil until it is slightly thick and has reduced to about ¾ cup. This will take right around 30 minutes. Pour the syrup into a liquid measuring cup and set in the refrigerator to chill.
Place the crushed ice in a blender or food processor and process until the ice is finely crushed. Divide the shaved ice evenly among 4 glasses. Pour chilled syrup over each and top with a swirl of sweetened condensed milk (you’ll have extra sweetened condensed milk left over – you just want to add it to taste). Garnish with a maraschino cherry, if desired. Serve the ice floats immediately.
Thanks so much Mel for visiting today and sharing this yummy treat!! If you are not already a fan of Mel's Kitchen Cafe, just one visit and i'm sure you'll be hooked like me.
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