7/28/11

Something I had never thought of before: How to make Butterbeer

Wayyy back when the first Harry Potter movie came out, I liked it.  I liked enough that I finally caved to peer pressure and bought and read the books.  I liked the book series and I thought the first two Harry Potter movies were good, but after that I somewhere along the way lost interest.   Because of my own personal lack of interest, I hadn't paid much attention to the hullabaloo surrounding a popular drink that now has a recipe even Muggles can make.  Butterbeer.  Apparently this is the bees knees right now.  I found a few versions of the recipe and most of them were the same so I offer it here for your trial-and-error.  I'll also let you know when I give it a go, although I suspect it won't be until this Fall.


Homemade Butterbeer

1 c light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 t salt

1/2 t cider vinegar

3/4 c heavy cream, divided

1/2 t rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

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