You can find plenty of Butterbeer recipes on the internet, but only a very few live up to the real thing.
When you want to relive the Wizarding World of Harry Potter experience at home, it’s essential you find the right Butterbeer recipe!
To replicate the version served in the Wizarding World, the final result must be a non-alcoholic, slushy drink with a frothy head and great butterscotch flavor.
Here are a few of my favorites:
Butterbeer Recipe #1
- 1 quart butter brickle or vanilla ice cream
- 1/4 cup butterscotch syrup
- 32 oz of your favorite cream soda
1. Place 4 (16-ounce) glasses in freezer and chill for at least 20 minutes
2. Mix ice cream and cream soda in a blender until combined
3. Divide between the frosted glasses
4. Top each glass with whipped cream, if desired
5. Serve with spoons and straws
Butterbeer Recipe #2
This one comes from eHow. This one is hot (which sounds yummy!) or you could freeze it to make it more like the Wizarding World version.
- 10 OZ of Cream Soda (1 & 1/4 cups)
- 1 Tbsp of Salted REAL Butter
- 1/2 Cup Butterscotch chips
- 1/4 Cup Original Coffee Mate Liquid Creamer
Put the Butterscotch Chips and Butter in a microwave safe bowl. Heat for 30 seconds. Stir and Heat for another 30 seconds. Now add your Creamer to the bowl.
Microwave in 30 Second increments again. Stirring each time. It usually takes about 4 times (2 minutes) to get the right consistency. Set your mixture aside. The chips and butter should be a thick stirable paste.
Heat Cream soda in the microwave for 90 seconds. BE VERY CAREFUL! Microwaves times vary. Make sure not to overheat the Cream Soda or all of the fizz will be gone.
Pour Butterscotch mixture into heated Cream Soda.
Stir & Serve!
Butterbeer Recipe #3
This is one of the most popular recipes found online. Again, this one needs to be frozen to replicate the version in the park.
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
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.
Stir in the butter, salt, vinegar and 1/4 heavy 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 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.
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.
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