Black Cow

The black cow is the original root beer float, and it doesn’t need a single thing added to it. Vanilla ice cream goes into a frosted glass, cold root beer pours over the top, and that gorgeous foam erupts the second they meet.

Frost the glass first. Stick a 12-ounce glass in the freezer for at least 15 minutes before building the float. The icy surface keeps the root beer colder longer and slows the ice cream from melting into a puddle before you’re halfway through.

Pour the root beer slowly, tilting the glass at an angle. Dump it straight down and you’ll get an overflow of foam and a sticky counter. A slow pour gives you the creamy head without the mess.

Chef Tips

• Use a quality root beer with real sassafras or wintergreen flavor. Cheap root beer tastes flat against the richness of the ice cream.
• Full-fat vanilla ice cream is non-negotiable here. Low-fat or frozen yogurt won’t give you that thick, creamy foam.
• Serve with both a straw and a long spoon. You’ll want both.