Frosted Sarsaparilla
Ingredients
Directions
Pour the ice-cold sarsaparilla slowly into the sweet cream to prevent foaming.
Top with a spoonful of whipped cream.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweet cream
- Adds richness and body, forming the creamy base of the drink.
- Sarsaparilla
- Provides the carbonated, flavoured liquid that gives the drink its fizz and taste.
- Whipped cream
- Adds a light, soft topping that contributes richness and mouthfeel.
The step that matters
Pouring the sarsaparilla slowly. Pouring quickly into the cream causes rapid release of carbon dioxide, which makes the drink foam over. Pouring slowly down the side of the glass keeps the fizz in the drink.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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