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Quick and Easy Root Beer
Drink

Quick and Easy Root Beer

4.4

Prep
Cook
10 min
Total
55 min

Instructions

  1. 1 Mix sugar and water together in a saucepan. Bring to a boil, then reduce heat to a simmer and stir until sugar has dissolved.
  2. 2 Remove from the heat, stir in root beer extract, and allow to cool for about 15 minutes.
  3. 3 Pour root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in carbonated water. Refrigerate until cold, at least 30 minutes.

By Carla B

Homemade Root Beer
Drink American

Homemade Root Beer

4.2

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 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.
  2. 2 Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

By LUVNGRAMS

Root Beer Float Ice Cream
Drink American

Root Beer Float Ice Cream

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Whip eggs in a bowl until foamy; slowly pour in sugar while continually whipping eggs until ribbony. Fold in cream, milk, vanilla extract, and root beer extract until evenly mixed.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes.

By Grace Gutberlet

Root Beer Cookies
Drink American

Root Beer Cookies

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk, and 1 teaspoon of root beer extract.
  3. 3 Add flour, baking soda, and salt; mix well.
  4. 4 Drop teaspoon-sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
  5. 5 To make root beer glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract, and hot water. Brush on top of hot cookies.

By MB Guba