Cherrywine and root beer floats are a fizzy, frozen staple of summer. Something so delicious happens when that frozen dairy melts into the soda. It almost makes you understand why Laverne from the 1970s show "Laverne & Shirly" loved putting her milk in Pepsi .
Well, to everything, there is a season and a time and a purpose, and when fall rolls around, in-season apples and the sweet nectar they produce when pressed give us all the purpose needed to make apple cider floats in lieu of the more common soda floats. Warm or hot spiced apple cider has a dual personality, offering notes that can be both sweet and tart. Allow it to heat with some cinnamon sticks, cloves, and slices of orange and the depth of its crisp flavor increases exponentially.
This makes it the perfect companion for ice cream. When paired with a dollop or two of vanilla or a vanilla caramel ice cream, the apple cider takes on a creamy, thick, and lush taste with each successive sip. Hot or cold? Apple cider has a concentrated apple taste, and when that fruity liquid hits that frozen ice cream, it's like warmed apple pie a la mode in a cup.
Simply pour eight ounces of the warmed cider into a cup, add some ice cream, drizzle it with caramel sauce, top with whipped cream, and garnish with a slice of apple and a sprinkle of nutmeg. If you prefer the cold fizz of soda, you can use a bottle of chilled Martinelli Sparkling Apple Cider to appease the need for carbonation. Break out your favorite cocktail glasses and plo.
