Gingerbread ice cream floats
Bread
Most of my holiday memories revolve around gingerbread in one way or another. My go-to gingerbread cookie recipe comes from my grandma, Bettie. Her cookies are satisfyingly spicy, and soft and chewy, just the way I like them. Granted, the recipe was incredibly cryptic when I first received a copy from my aunt. I'm talking about no time or temperature mentioned and vast variances in flour quantity from one version to the next. But I will never stray from her tried-and-true techniques. There's more than just spice in those cookies: there's love and tradition and family mixed into the dough as well. This holiday season I'm thinking outside the cookie, first with gingerbread cookie dough truffles, and now with a festive twist on a soda fountain classic: the root beer float. Extending that love of gingerbread to the beverage category, I've replaced the root beer with vanilla cream soda and added a spiced molasses syrup that makes this drink taste like liquid gingerbread. Imagine: a tall,
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