Butterbeer … Foamy, Frothy, Fun!

For anyone who’s seen Harry Potter, you remember those delicious, frothy drinks the kids seemed fond of, Butterbeer.

In looking around, I am finding there are a lot of various recipes and it is something that has been around for quite some time, even previously to Harry Potter.

“Butterbeer may be based on Buttered Beer, which was a real drink. The earliest reference to Buttered Beer is from, ‘The Good Huswifes Handmaide for the Kitchin’ published in London in 1588 A.D., made from beer, sugar, eggs, nutmeg, cloves and butter back in Tudor times. Another old recipe for Buttered Beer, published by Robert May in 1664 A.D., from his recipe book, ‘The Accomplisht Cook’ calls for liquorish root and anniseeds to be added.” Wikipedia

In the Potter books it appears to have a slight intoxicating effect, so of course you can add rum to make it more of an adult butterbeer.

BUTTERBEER

Start to finish: 1 hour (10 minutes active)

Servings: 4

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon 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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