WHAT'S THE BEST ROOT BEER RECIPES
HOMEMADE ROOT BEER RECIPE | ALLRECIPES
This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Provided by LUVNGRAMS
Categories Drink Recipes
Total Time 5 minutes
Prep Time 5 minutes
Yield 4 gallons
Number Of Ingredients 4
Steps:
- In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
- Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Nutrition Facts : Calories 72.6 calories, CarbohydrateContent 18.7 g, SodiumContent 5.9 mg, SugarContent 18.7 g
DELICIOUS ROOT BEER MOONSHINE RECIPE – HOWTOMOONSHINE
This root beer recipe is the tastiest moonshine to sip on in the summer! Root beer moonshine will dress up any summer cookout or help you relax with a refreshing beverage after a long day. Sip slowly though, because it’s a lot stronger than the root beer you were used to as a kid.
Provided by Craftstills
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 20
Number Of Ingredients 5
Steps:
- Add water, sugars and vanilla extract to a large pot or crock pot.
- Cover and cook on high for two hours, stirring occasionally.
- Remove from heat (or turn off crock pot) and stir in root beer extract.
- Allow liquid to cool completely. Once the liquid has cooled, add in the moonshine.
- Ladle the liquid into clear jars and seal tightly. Store in a cool dry place!
Nutrition Facts : ServingSize 20 people, Calories 484, SodiumContent 5, CarbohydrateContent 35, SugarContent 35
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A&W ROOT BEER RECIPE | HOW TO MAKE A&W ROOT BEER
In 1919, when Roy Allen and Frank Wright started selling their new root beer beverage to a thirsty America, national Prohibition was taking its grip on the country. Their timing couldn't have been better. No longer able to legally drink real beer, thirsty patriots had to settle for this sweet, foamy concoction derived from roots, herbs, and berries. Roy and Frank had thirteen years of Prohibition to make their mark and their fortune from this refreshing drink. By 1933, when Prohibition came to a screeching halt, Roy and Frank had 171 stands in various shapes and sizes, each with the familiar A&W logo on them, all across the country. These drive-up stands with their tray boys and tray girls bringing cold drinks out to the cars were an inspiration for many other roadside stands and diners, and the prelude to the popular fast food drive-thrus of today. You can still get a foamy mug of A&W root beer at outlets across the country, or just enjoy some from a 12-ounce can.But if it's some home cloning you'd like to get into, check out this A&W root beer recipe that was first printed in More Top Secret Recipes. The beauty is you won't have to worry about collecting roots, herbs, and berries like the pros do when making A&W root beer. Instead you just need to get some root beer extract, manufactured by McCormick, that you'll find near the vanilla in your local supermarket. Make up some root beer syrup, let it cool off in the fridge, and you can whip up 10 servings by combining the syrup with soda water whenever you're ready to drink.
Source: Top Secret Recipes: Sodas, Smoothies, Spirits and Shakes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.8
Total Time 10 minutes0S
Calories 170 calories per serving
From topsecretrecipes.com
Reviews 4.8
Total Time 10 minutes0S
Calories 170 calories per serving
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Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook — though “cook” is misleading here, as most supermarket hams already come fully cooked and just need to be heated through in the oven. Here, a bone-in half ham (try not to get the spiral-sliced kind, which can dry out easily) gently bakes in an aromatic pool of shallots, bay leaves and root beer, a variation on the Southern classic made with cola. The root beer braising liquid is reduced with brown sugar and Dijon into a sticky glaze that lacquers the scored ham with caramelized luster. Save the braising liquid and serve alongside to spoon onto slices for even more flavor and juiciness.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
- Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.
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