Many moons ago, when I lived in Italy and had a boyfriend, (boy, those were different times!) he and his friends used to regularly host dinner parties where everyone would pitch in and do their part: prepping, cooking, pouring wine, cleaning afterward.
One summer night, when it was hotter than the innermost circles of Dante’s inferno, and we had decided to eat outside, I suggested we make Coke floats for dessert.
No sooner had I announced my idea than I was met with a mix of blank stares and looks of horror. “Un’ americanata!” said one of my then boyfriend’s more gluttonous friends, a guy who refused to drink water and subsisted off soda and fruit juice instead, suggesting that the concept of mixing Coke with vanilla ice cream was so outrageous that only a fat American could’ve come up with it.
What happened next should come as a surprise to no one: I made them, they loved them. Point for America.
Coke floats are something I’ve loved since I was a kid. My sister and I would find the tallest glasses in the cupboard, toss in a few scoops of vanilla ice cream and then pour fizzy, cold Coke (we were never Pepsi girls) over the ice cream, watching the creamy, cola colored foam rise up to the top, frothy and delicious.
So during my sister’s recent visit, even though we were full from brunch, we had to stop at Momofuku Milk Bar whose sign outside said four magic words: Coke float soft serve.
Anyone who’s ever had Milk Bar’s famous cereal milk soft serve knows that’s unmistakably what it tastes like. With this new coke float flavor, chef, founder and Milk Bar owner Christina Tosi, absolutely did it again. Closing my eyes, I could swear I was back in my childhood kitchen slurping a float with my sister or sitting on that sun-baked terrace outside of Florence, enjoying not just the frosty dessert drink but the pleasure of proving an Italian wrong.
In my small town it was Root Beer floats!
So well written Ang