During my visit to the Warner Bros Studios in Leavesden last year, I experienced the warming, sweet sensation that is Butterbeer. If you want, you can read all about my magical day at the studios here.
Since then, I’ve hunted high and low for a tried and tested recipe to share with you all. This one is adapted from a popular recipe from www.food.com. I don’t make it a secret that I’m from the UK, and as Harry Potter is also from the UK, all measurements are in the Metric system.
- 236 grams brown sugar
- 29 grams water
- 88 grams butter
- 2 grams salt
- 2 ml cider vinegar
- 177 ml heavy cream
- 2 ml rum extract
- 4x 340 ml bottles cream soda
- Combine the brown sugar and water in a small saucepan; bring to a gentle boil and cook, stirring often until it reads 115 degrees Celsius on a sugar thermometer.
- Stir in the butter, salt, vinegar and 59 ml of heavy cream; set aside to cool to room temperature.
- Once it is cool, stir in the rum extract.
- Combine 2 tablespoons of the sugar mixture and the remainder of the heavy cream; beat with an electric mixer for 2 or 3 minutes until just thickened but not completely whipped.
- To serve, divide the brown sugar mixture between 4 tall glasses or flagons.
- Add 59 ml of cream soda to each glass, stirring to combine.
- Fill each glass nearly to the top with the additional soda.
- Spoon whipped topping over each Butterbeer.
- Sit back and enjoy!
I’d be interested in hearing from anyone who has tasted Butterbeer or if you’ve tried making your own. What did you think of it? Let me know in the comments…
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