Thursday, October 11, 2012

Warm Butterbeer

Welp, Cal and I, being the forever obsessive Harry Potter fans that we are, decided to make warm butterbeer. It's starting to get chilly, which means it's perfect weather for such an endeavor.

I got the initial recipe from here, but changed it a bit and made whipped cream for the head of the beer. It's super sweet and we couldn't finish a whole mug at a time, but that just meant more for heating up later.


  • 1 tbs butter
  • 1/4 C butterscotch syrup
  • 2 12 oz. cans cream soda
  • 1/3 C heavy cream
  • 2 tbs powdered sugar
  • 1/8 tsp vanilla extract
Butterbeer stache
Combine the butter and butterscotch in a pan over medium-low heat, melt together. After a few minutes, slowly pour in cream soda, preferably at room temperature, and stir thoroughly. Raise the temperature slightly and heat the mixture through, about 10 minutes until all fizz is gone and its warm enough to drink. Meanwhile, add rest of the ingredients in a bowl and whip with a whisk or beater until it reaches your desired consistency. We liked it a bit thinner than regular whipped cream.

Pour butterbeer into two mugs and spoon half of the whipped cream onto the top of each drink. Enjoy!

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