Now that I have another book down, I can begin to read “Blue Like Jazz” by Don Miller. As I sit down to read tonight I have just prepared a lovely beverage that is often over looked these days in the name of convenience — the root beer float. You must begin to prepare at least six hours ahead of time by placing your mug in the freezer to be properly frozen. Next place two and a half scoops of vanilla icecream in the mug. Then slowly pour the root beer on the side of the mug as not to create too much of a head (foam).

The fun part is experimenting with the different combinations of each element. For example, if you want a float that has “pep”, use Bryers icecream and IBC or Barq’s root beer. If you want smooth and creamy (what I’m having tonight) try A&W root beer with Edy’s Double Vanilla Sweet & Intense. For an added bit of excitment, add a touch of Hershey’s chocolate syrup on top after you’ve poured the root beer — known as a Blackjack.

For the final touch, you must have straws on hand — preferably the bendable kind. But be careful not to just suck the root beer out from under the icecream. Give it a good stir to mix things up for the smooth, rich satisfaction that is the pay off for all your effort.

To take it to the next level, check out this recipe.