Pottermas wouldn't be Pottermas without a recipe! And of course, what's a better time to try some Butterbeer? Elizabeth from Book YAbber and I were able to meet up last weekend to taste out some Butterbeer recipes. It was a super fun day full of Butterbeer, Wits and Wagers and amazing Argentinian food.
The Flying Cauldron Butterscotch Beer is the best bottled Butterbeer you can get at the store. Pour 1/2 - 3/4 of the glass with the Butterscotch beer and top it off with vanilla (or my favorite, vanilla bean) ice cream to make an amazing Butterbeer float!
For those who want to try a homemade version of Butterbeer, Huffington Post's Butterbeer recipe is one of the best. I also posted the recipe below for your convenience.
Start to finish: 1 hour (10 minutes active)
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
1. 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.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. 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.
5. 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.
Of course, Elizabeth and I wanted to try an alcoholic version of Butterbeer so we decided tested out measurements and found a recipe that is pretty tasty and not overly sweet. The ice cream tones down the sweetness and creates a wonderful white froth and creaminess.
Start to finish: 5-10 minutes
1 oz. vanilla vodka
1.5 oz. butterscotch schnapps
Handful of butterscotch chips
Vanilla or vanilla bean ice cream
12 oz. glass
1. Measure out vanilla vodka and pour into glass. Measure out butterscotch schnapps and pour into glass. Gently stir vodka and butterscotch schnapps mixture.
2. Fill glass 3/4 of the way with cream soda.
3. Place one big scoop or two small scoops of ice cream into the glass.
4. Microwave the butterscotch chips in a microwavable safe bowl until the chips are melted. You might have to add a few drops of water to the melted chips to thin it out.
6. Drizzle the melted butterscotch chips with a spoon on top of the ice cream in the glass.
7. Let the ice cream sit for 2 minutes before taste testing the Butterbeer with a straw.
8. Cheers! Enjoy the Butterbeer!
Don't forget to check the blog on Thursday, December 10th for the Harry Potter and the Prisoner of Azkaban discussion. If you are new to Pottermas 2015, make sure to check out this post. Also, you can follow Pottermas 2015 on social media with the hashtag #Pottermas15.