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?!

Print

Yield: 1 float

Pumpkin Ginger Beer Floats

Prep Time 10 minutes

Total Time 10 minutes

Celebrate Fall with a Pumpkin Ginger Beer Float made with homemade pumpkin syrup (that you can also use for lattes!), ginger beer, and vanilla ice cream!

Ingredients

For the Pumpkin Spice Syrup:

• 1 1/2 cups water
• 1 cup granulated sugar
• 1/4 cup pumpkin puree
• 2 cinnamon sticks

For the Pumpkin Ginger Beer Float:

• 3 tablespoons pumpkin spice syrup
• ginger beer
• 2 scoops vanilla bean ice cream

Instructions

1. Prepare the pumpkin spice syrup in advance. Pour the water into a medium sauce pan over medium high heat, stir in the sugar until dissolved, followed by the pumpkin puree. Drop in the cinnamon sticks. Let the mixture simmer (but not fully boil) for about 10 minutes or until it slightly reduces and lightly coats the back of a spoon. Remove from heat. Syrup should thicken as it cools. Let cool at least 15 minutes. Note: This recipe will make about 1 cup of syrup, so plenty for more floats or for stirring into your coffee!
2. To make a float, spoon 2-3 tablespoons of the syrup into a tall glass. Fill the glass about 3/4th of the way with ginger beer. Stir gently to incorporate the syrup. Top with a couple of scoops of ice cream. Enjoy!

Nutrition Information:

Yield:

1

Serving Size:

1 float with about 3 tablespoons of the syrup
Amount Per Serving: Calories: 356Total Fat: 11gCholesterol: 40mgSodium: 66mgCarbohydrates: 64gSugar: 63gProtein: 2g

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