My kids love Harry Potter and now they have the foamy mustaches to prove it. Butterbeer is the most popular food item at the new Wizarding World of Harry Potter at Universal Orlando.
It kind of tastes like an ice cream soda, a little thick and very, very sweet. There is a little saltiness as you drink it down….definitely similar to butterscotch.
In the Harry Potter book series, butterbeer has a bit of a drunken effect to those who choose to imbibe, this version is of course non-alcoholic. And when the author J.K. Rowling was asked what butterbeer tasted like…her reply, “I made it up. I imagine it to taste a little bit like less sickly butterscotch.” The version they sell at The Wizarding World was tasted and approved by Rowling herself.
Butterbeer sold at the theme park is either regular or frozen and it seems patrons buy both to checkthem out.
Anyway, because I’m just the coolest Mom (ha-ha) I thought my boys would enjoy whipping up some frosty, magical goodness and I was right!! They watched the Half-Blood Prince while they drank their libation and all was good in the their wizarding world.
We tried a couple of versions with cream soda and root beer as the base. We liked the root beer version best sans the rum extract.
Anyway, if you are enjoying the last few days of summer or looking for an after school surprise…butterbeer should be right up your alley.
This sauce right here is one of the best I have tasted. Just like this it is the perfect ice cream or cheesecake topping. It is also what makes the drink so sweet. It’s so, so good. Anyway, 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 degrees on a candy thermomerter. I couldn’t find my candy thermometer so I used my wireless, digital meat thermometer and it worked fine.
Stir in the butter, salt, vinegar and 1/4 cup 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 with 1/2 cup cream. Using 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 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.
Serve to a wizard or a muggle in your life, they will love it!!
Butterbeer
Adapted from FOODday
1 cup firmly packed light or dark brown sugar
2 Tablespoons water
6 Tablespoons butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract (picky kid? leave it out)
4 twelve ounce bottles best quality cream soda or root beer, cold
This sauce right here is one of the best I have tasted. Just like this it is the perfect ice cream or cheesecake topping. It is also what makes the drink so sweet. It’s so, so good. Anyway, 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 degrees on a candy thermometer. I couldn’t find my candy thermometer so I used my wireless, digital meat thermometer and it worked fine.
Stir in the butter, salt, vinegar and 1/4 cup 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 with 1/2 cup cream. Using 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 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.
My kids liked the root beer version best when it was cold, so add some ice. They did not like the rum extract. This is very sweet so dividing it up among even more, smaller glasses is completely appropriate. It’s really the novelty of it all.
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