Yes, I know Harry Potter has been seriously waning in popularity since the turn of the century, but it’s time to break out the capes and witch hats again because I think this drink is seriously going to bring on a Harry Potter reprisal!
For those who DARED not to read the fabulous book series that is Harry Potter, let me tell you about this drink called butterbeer. Like our muggle root beer is non-alcoholic, so is this favorite drink among the wizarding world. I don’t recall how J.K. Rowling described the taste in the series, but I did come away with the impression that it was the most wonderful drink in the entire world and I imagined it as sweet and smooth and creamy. I always wanted to try it and apparently I’m not the only one because if you Google “butterbeer recipe” you’re going to come up with a slew of them.
Most recipes assume that the base flavor for butterbeer is butterscotch and I went with that here in this recipe. It is seriously sweet and seriously good. And seriously fattening. Which is why your kids will love you for serving it at their birthday & Halloween parties. Let me tell you in advance though, you’re going to regret it if you don’t at least double the amount of whipped cream. Butterscotch and whipping cream equals whipped cream nirvana. I could have just eaten that alone and been happy.
I’m sending this recipe over to Cheryl from The Southern Cookbook for the BSI (blogger secret ingredient) contest featuring butter this week. I seriously would probably never have made this scandalous drink (I mean, you’re drinking butterscotch syrup with cream soda, for heaven’s sake! Topped with butterscotch whipped cream! Scandalous!) except it was the first thing I thought of in connection to butter. And yes, this drink really does have butter in it. I’m kinda horrified at myself all over again. But it was worth it–it’s so good!
Printable recipe with picture
1 cup brown sugar (I used light)
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon apple cider vinegar
6 tablespoons cold, unsalted butter
3/4 cup heavy cream, divided
2 teaspoons rum extract (optional)
2 liter of cream soda
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 on a candy thermometer. Stir in the salt, vinegar, and cold butter until melted, then stir in 1/4 cup of the whipping cream. Scrape into a 2-cup glass measuring cup and set aside to cool to room temperature. You can place the butterscotch syrup in the fridge to cool it faster, but don’t let it get cold or it will be difficult to mix with the cream soda. Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tbsp of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixture to beat until it reaches soft peaks.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup per 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 cream on top.
Recipe source: Spork or Foon