Have you ever wanted to drink your beer and eat your custard too? Ok, maybe you haven’t had that exact thought BUT I bet you’re curious now? Our good friends over at Abbott’s Frozen Custard took their love of custard (obviously!) and their excitement over new Camp Wannamango, to create a refreshing beer float you must try this summer. Beer + Frozen Custard = Happiness…. Enjoy!
1 scoop Abbott’s Wannamango Mango custard*
1 can Camp Wannamango
¼ cup of 4-Ingredient Strawberry Syrup (or store-bought)
* Abbott's Frozen Custard is located in Brighton, MA and Needham, MA. Check them out!
Pour Camp Wannamango beer into tall glass about 1/2 way.
Drop 1 (heaping) scoop of Abbott’s Camp Wannamango Mango custard into glass.
Pour ¼ cup of strawberry syrup into glass, followed by the remainder of the beer.
Top with whipped cream and a drizzle of strawberry syrup.
4-Ingredient Strawberry Syrup
3 cups strawberries, diced
1 cup granulated sugar
2 tablespoons lemon juice
½ teaspoon vanilla
Combine strawberries, sugar, lemon juice, and vanilla in medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to ½ in volume, approximately 15 minutes stirring occasionally.
Syrup will thicken upon standing so simply whisk in more water to reach desired consistency if needed. Chill syrup before using in Camp Wannamango Summer Float.