Pumpkin Ginger Beer Floats
It’s that time again, my friends. I know some of you aren’t ready for pumpkin recipes, but I am and hey, once you are ready, you can come back to this!
I am kicking off pumpkin season with Pumpkin Ginger Beer Floats! Think root beer floats, but with ginger beer and homemade pumpkin syrup made with real pumpkin puree!
If you have never had ginger beer, it is completely non-alcoholic so even the kiddos can enjoy this one!
First things first, you need to make the pumpkin syrup. You can do this in advance, even days in advance! As for the spices, normally, I’d add nutmeg and ginger in addition to cinnamon, but here’s the thing: You are going to be drinking this and nobody wants to sip up gobs of spices! If you want to add them and strain the syrup, you certainly can though! I like to just throw in a couple of cinnamon sticks.
Keep in mind that the pumpkin syrup recipe will make about a cup of syrup, so more than you will need for one ginger beer float. I keep mine on the counter in a jar and also like to spoon it into my morning coffee to make my own PSL! Just give it a good stir before serving to keep it well-mixed.
To make the float, I prefer to add the syrup and ginger beer to the glass first so I can stir the syrup in, it’s harder to stir in once the ice cream is in the glass.
What better way to transition from summer to fall than with a perfectly sweet Pumpkin Ginger Beer Float?!
For the Pumpkin Spice Syrup:
For the Pumpkin Ginger Beer Float:
Serving Size: 1 float with about 3 tablespoons of the syrup
Amount Per Serving: Calories: 356 Total Fat: 11g Cholesterol: 40mg Sodium: 66mg Carbohydrates: 64g Sugar: 63g Protein: 2g