Most of my holiday memories revolve around gingerbread in one way or another. My go-to gingerbread cookie recipe comes from my grandma, Bettie. Her cookies are satisfyingly spicy, and soft and chewy, just the way I like them. Granted, the recipe was incredibly cryptic when I first received a copy from my aunt. I’m talking about no time or temperature mentioned and vast variances in flour quantity from one version to the next. But I will never stray from her tried-and-true techniques. There’s more than just spice in those cookies: there’s love and tradition and family mixed into the dough as well.
Maybe that’s why gingerbread is always one of the first things I yearn to make when the temperatures begin to drop.
This holiday season, why not mix it up a bit with a festive twist on a soda fountain classic: the root beer float. Extending that love of gingerbread to the beverage category, we’ve replaced the root beer with vanilla cream soda and added a spiced molasses syrup that makes this drink taste like liquid gingerbread.
Imagine: a tall, frosty glass, overflowing with bubbly cream soda and spicy undertones of ginger, cinnamon and allspice. It’s a true crowd pleaser. Whether you’re a blender or a spooner, a straw sipper or a chugger, this float is sure to satisfy everyone. Not to mention that it takes almost no time at all to prepare, it may please you the most of all.
- In a small bowl, whisk together molasses and spices until combined. Drizzle syrup down the insides and bottom of 4 chilled serving glasses.
- Gently drop two generous scoops of ice cream into each glass. Pour cream soda over top, stirring gently to combine. Enjoy immediately.