Harry Potter: Butterbeer Recipe
I’m SO happy it’s finally October! Not only is my birthday this month but it’s really the start of all my favorite holidays. As you can already tell, I finally have a recipe for butterbeer! I’ve made this recipe years ago but for some reason never got around to photographing it. I think it may be because of the thousands of butterbeer recipes already available online but hey, it’s time to join the crowd.
This recipe is incredibly simple and perfect if you want to make a big batch for your friends. Make sure not to boil the butterscotch for too long or it will get too thick once it cools. I’ll be posting variations of this drink in the near future but this version has to be my favorite. Please enjoy!
- BUTTERSCOTCH
- ½ cup / 4oz - unsalted butter
- 1 cup / 7.5oz - brown sugar
- ½ tsp - salt
- 1 cup / 8oz - heavy cream
- ½ tsp - vanilla extract
- cream soda, as needed
- In a small saucepan, heat the butter just until melted. Add the brown sugar and salt. Mix to combine over medium heat. When the sugar starts to melt and the mixture no longer resembles wet sand, add the heavy cream.
- Whisk the mixture until combined. Bring to a boil, stirring occasionally to prevent the bottom from burning. Let it boil for 10 minutes until it thickens slightly. Take it off the heat and add the vanilla extract. Let it cool to room temperature. Cover with plastic wrap to prevent a layer forming on top.
- For each cup, I add two tablespoons of butterscotch and 5oz of cream soda. You can adjust the flavor by adding more butterscotch. Mix to combine. Serve in chilled glasses.
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