1/1 Photo of Harry Potter Butter Beer
Retrieved from http://historicalfoods.com/8485/butterbeer-recipe/.
My Private Note
Units: US | Metric
For the beer
For the butterscotch
- 4 tablespoons butter
- 1/4 cup dark brown sugar (muscovado)
- 1/4 cup white granulated sugar
- 2 tablespoons corn syrup
- 1 teaspoon molasses
- 1 (400 ml) can evaporated milk (not condensed milk)
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
- 1 tablespoon white wine vinegar
For the head
- 300 ml double cream (thick)
- 1/4 cup icing sugar (powdered sugar)
- 1Making the butter scotch:.
- 2Add the butter and sugars to a heavy based saucepan and gently heat until everything has melted and dissolved together. Once melted add everything else except the evaporated milk, stir and keep on a gentle heat until everything has mixed. Finally add the evaporated milk (condensed milk is too thick and sweet) – stir, then turn the heat up to a medium heat and simmer for two minutes – we want the mixture to bubble but not boil or burn, stir frequently.
- 3To make classic butterscotch we would normally heat vigorously, but here we do not want to thicken the mixture at all by evaporation, we want it left thin so that it can mix freely with the ‘beer’ element. After two minutes turn off the heat and allow to completely cool. The butterscotch syrup should still be runny and not taste too ‘sweet’ and this is how we want it, the added sugar from the ginger beer and cream soda will balance things out nicely. It will thicken as it cools, but a good stir will loosen it up before use. This can be made up a few days in advance, if it has thickened in the meantime stir in a drop of milk to loosen it. This makes enough butterscotch for two batches of butterbeer.
- 4Making the head:.
- 5In a bowl mix together the double cream, the icing sugar and one large tablespoon of the prepared butterscotch recipe. Whisk it until it is thickened, but do not over whip until stiff. The butterscotch will add a lovely subtle taste and colour the cream ever so slightly, making it look like the head of a beer. It tastes so good it is hard to stop yourself licking the spoon.
- 6Pouring the butterbeer:.
- 7Into a tall serving jug pour the chilled ginger beer (or ginger ale) then add half of the butterscotch syrup, (stir to make sure it is runny) use a cocktail twizzle stick or long spoon to stir and dissolve one into the other. Then pour on top and mix in the chilled cream soda. Taste and add more butterscotch syrup in if needed.
- 8Into small pint jugs or glasses pour the butterbeer and top off the glass with a large spoonful of the creamy head mixture which will float on top. I suggest serving it in half-pint or third-pint mugs, one half-pint serving is perfect ….
- 9If you have some old fashioned beer bottles, or have bought some nicely shaped glass bottles of ginger beer you can make some Butterbeer labels to stick on them and scatter them around. And the remaining butterscotch syrup can be used to make more butterbeer or poured over vanilla ice cream.
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Nutritional Facts for Harry Potter Butter Beer
Serving Size: 1 (2533 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3504.5
- Calories from Fat 1723
- Total Fat 191.5 g
- Saturated Fat 119.2 g
- Cholesterol 664.9 mg
- Sodium 3505.2 mg
- Total Carbohydrate 426.2 g
- Dietary Fiber 0.0 g
- Sugars 353.8 g
- Protein 35.8 g
The following items or measurements are not included:
white wine vinegar