Post by Granny Smith on Oct 11, 2010 23:21:11 GMT -5
I was missing Boston Coolers (aka: Vernor's floats, gingerale floats), because Vernor's is hard to find here (and nothing else tastes the same), so my sister and I figured out how to make a syrup that we could use in milkshakes to make them taste like them.
This syrup could also be used over pancakes, waffles, French toast, and a plain cake.
Ginger Syrup
2 cups water
4 cups sugar
1 t. ginger
1/2 t. cream of tartar
1/2 t. vanilla extract
Mix water, sugar, ginger and cream of tartar in large saucepan. Bring to a boil and boil about a minute. Remove from heat and stir in vanilla extract.
Pour into jars, allow to cool, and store in refrigerator.
Makes about 5-6 cups.
To make a Boston Cooler Milkshake:
Fill blender about half full of ice. Pour in enough milk to barely cover ice. Pour in 3/4 to 1 cup of the syrup. Cover and blend on high for 1 minute or until ice is completely blended in. Serve immediately.
This makes enough for about 4 or 5 servings.
This syrup could also be used over pancakes, waffles, French toast, and a plain cake.
Ginger Syrup
2 cups water
4 cups sugar
1 t. ginger
1/2 t. cream of tartar
1/2 t. vanilla extract
Mix water, sugar, ginger and cream of tartar in large saucepan. Bring to a boil and boil about a minute. Remove from heat and stir in vanilla extract.
Pour into jars, allow to cool, and store in refrigerator.
Makes about 5-6 cups.
To make a Boston Cooler Milkshake:
Fill blender about half full of ice. Pour in enough milk to barely cover ice. Pour in 3/4 to 1 cup of the syrup. Cover and blend on high for 1 minute or until ice is completely blended in. Serve immediately.
This makes enough for about 4 or 5 servings.