This Raw Vegan Root Beer Float is the antidote to the hot days of late summer, it’s cold, creamy, & bubbly and oh so good for you. It’s a SUPER Healthy Raw, Probiotic & Adaptogenic version of a Root Beer Float with only 3 ingredients!! In this recipe we’ll make vanilla nice cream and then pour some root beer flavor kombucha on top.
Kombucha is a fermented tea that is slightly sweet, naturally bubbly and probiotic. It’s a great replacement for soda in general and is soooo good in this recipe. I used GT’s Root Pu-erh Kombucha with reishi, chaga & turkey tail mushrooms. I highly recommend using this one, but any root beer flavored kombucha will work.
The root kombucha I used has even more goodness inside with the adaptogenic mushrooms! Reishi is known as a mood stabilizer and super immunity mushroom. Chaga is called the ‘immortality mushroom’ and lives up to it’s name. Turkey Tail is shown in studies to shrink tumors and has strong anti-cancer properties. There is 600mg of each of these powerhouse mushrooms in this kombucha! So if you can find it at a store near you, I highly recommend giving it a try. This is not a sponsored post, I just really enjoyed this and wanted to share. 🙂
Root Beer Float
- 6 frozen bananas
- 1 tsp vanilla extract
- 16 oz root beer flavor kombucha
- In the Vitamix, blend the frozen bananas & vanilla until smooth using the tamper
- In a tall glass add 3-4 scoops of the nice cream
- Pour the root kombucha on top and enjoy!
If you make this creamy, sweet & raw vegan root beer float, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see your summery treat!
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