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.Print Friendly and PDF