Roof Beer Funnel

Prepare the glaze by whisking the powdered sugar milk and lorann oils root beer flavor together in a small bowl. Dried birch bark 1 4 oz. Kitchen funnel with inch spout instructions.

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Dried licorice root 1 1 piece fresh ginger unpeeled and thinly sliced 1 vanilla bean split 2 cups molasses 1 8 tsp.

Roof beer funnel.

Ingredients 1 4 oz. In a large deep skillet add enough vegetable oil or shortening to reach a 1 inch depth. Add the liquid to the dry ingredients and whisk until everything is incorporated and all of the lumps are gone. Whisk the egg and root beer together in a cup then whisk this mixture into the dry ingredients until smooth.

Dried sarsaparilla root 1 8 oz. Whisk together the egg root beer and oil. Whisk the egg and root beer together in a cup then whisk this mixture into the dry ingredients until smooth when the oil has reached the correct temperature hold your finger over the bottom of a large kitchen funnel with a 1 2 inch diameter spout and pour cup batter into the funnel. Let the bottles sit at room temperature to build up carbonation for at least a week before drinking your root beer.

Heat to 375 f over medium high heat. Strain out the the ginger pieces and transfer the root beer to flip top bottles using a funnel making sure to leave an inch or two of head space. Serve cold and enjoy. For root beer funnel cakes with root beer syrup.

In a separate bowl whisk together the flour sugar baking powder and salt. Dried sassafras root bark 1 4 oz. When the oil has reached the correct temperature hold your finger over the bottom of a large kitchen funnel with a 1 2 inch diameter spout and pour cup batter into the funnel.