Back in college, I developed a fondness for root beer floats. It was during the summer that I biked across the country; there was nothing better than stopping at a small roadside diner at the end of an 80-mile long ride and guzzling down a tall glass of root beer and ice cream. When I couldn't find a diner to fulfill my root beer float fix, a cycling team mate recommended buying a can of root beer and mixing it with a glass of whole milk. It was almost as delicious as authentic root beer floats.
So it's no surprise that one of my favorite finds since moving to Denver is Morning Fresh Dairy's Old Fashioned Root Beer Milk:
It's pretty self-explanatory -- Morning Fresh Dairy has come up with the genius idea of selling bottled root beer flavored milk. But this particular brand takes deliciousness to a whole other level -- in fact, I'd even say that their root beer milk is far superior to any of the floats I had on my bike trip. I think they must use some sort of fatty, creamy milk (similar to Straus Family Creamery milk in San Francisco, for all you Bay Area readers out there) because it is honestly some of the best milk I've ever drank. I've tried recreating Morning Fresh's root beer milk on my own, but to no avail. Whatever. I'm happy to keep buying bottles at Whole Foods (they're pretty decently priced, just watch out for that bottle deposit).
But the other day, when I was walking over to Whole Foods to get my root beer milk fix, I had a crazy idea. Why don't I substitute the whole milk used in Hummingbird Bakery vanilla cupcakes with root beer milk? Combine two of my favorite things -- root beer floats and cupcakes!
So without further ado, here is my recipe for Vanilla Root Beer Float Cupcakes... for high-altitude, of course.