For the base:
A Ratio of
1 C Rootbeer : 2 TBsp Caramel Butterscotch Syrup
Mix well and freeze in ice cube tray.
When it is time to serve add ice cubes to blender add enough regular rootbeer to blender to just cover the ice cubes, blend until slurpee consistency. Pour into glasses, add butterscotch cream!
Butterscotch Cream
1 C Heavy Whipping Cream
1/2 C- 1 C Marshmallow Cream
2 Table Spoons Butterscotch Ice Cream Topping
1 Table Spoon Caramel Ice Cream Topping
Mix marshmallow cream, butterscotch topping, caramel topping together first, after they have a smooth consistency (that mallow cream is tough stuff) mix in the whipping cream. Mix until you have soft peaks. Top your butterbeer with the froth
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