Root Beer Float Pudding Shots Recipes

ROOT BEER FLOAT (SHOT)

Steps:

• Top Root Beer Schnapps with Irish Cream in a shot glass.

PUDDING SHOTS - ALCOHOLIC

Steps:

• Mix pudding and milk until well blended.
• Add vodka and Irish cream, mix well.
• Fold in Cool Whip.
• Divide into individual servings.
• Keep in freezer.

ROOT BEER FLOAT PUDDING

Steps:

• In a medium bowl, combine dry pudding mix and dry milk powder.
• Add diet root beer.
• Mix well using a wire whisk.
• Blend in 1/4 cup Cool Whip Lite.
• Evenly spoon mixture into 4 dessert dishes.
• Top each with 1 tablespoon Cool Whip Lite.
• Refrigerate for at least 15 minutes.

ROOT BEER FLOAT PUDDING SHOTS

Steps:

• 1. Pour pudding mix into bowl. Add milk. Beat until smooth.
• 2. Add schnapps. Beat into mix.
• 3. Fold in cool whip.
• 4. Pour into 2 oz shot plastic cups. Refrigerate a few hours to set.

ROOT BEER PUDDING

Steps:

• Make the Root Beer Pudding:
• In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
• In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
• Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
• Make the Smoked Cashew Nougatine:
• Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
• In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
• Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
• For the whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
• To serve:
• Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
• Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.