Butterbeer | A Harry Potter Halloween
This bubbly and sweet homemade butterbeer is so easy to make, and so delicious!
I can't believe we are halfway through October already! I have had such a great time sharing some fantastic Harry Potter recipes with you this month, and I've saved two of my favorite recipes for last this week. First up, this delicious homemade butterbeer! Although butterbeer is mentioned frequently in the books, the taste of it is never described very clearly. All we know for sure is that it's delicious!
Ron came back five minutes later, carrying three foaming tankards of hot butter beer. "Merry Christmas!" he said happily, raising his tankard. Harry drank deeply, It was the most delicious thing he'd ever tasted and seemed to heat every bit of him from the inside.Most of the homemade butterbeer recipes I've found have a flavor similar to butterscotch and/or caramel, so that's what I went with too. Sometimes Harry and friends drink it hot, sometimes cold, and sometimes room temperature. I went with a cold version this time, but I'm excited to try to whip up a warm version to keep me cozy this winter. This butterbeer has a cream soda base, with a little added flavoring to make it extra delicious. It's topped with a sweet whipped marshmallow cream topping, and served cold and bubbly.
Harry Potter and the Prisoner of Azkaban
I will warn you that this butterbeer is quite sweet, so a small glass is probably sufficient. It has such a delicious combination of flavors! My kids totally loved it and would have happily downed the entire batch if I had let them. If you're making it in advance for a party, I would suggest making the topping and refrigerating it until you're ready to serve, and storing the soda separately. Don't add the topping to the soda until just before serving. This homemade butterbeer is so delicious, and perfect for any celebration!
Homemade Butterbeer
2 liters cream soda, chilled
1 tablespoon butter flavor
2 teaspoons rum extract
1 cup heavy cream
1 (7 ounce) jar marshmallow cream
Add the butter flavor and rum extract to the bottle of cream soda, and gently tip back and forth to mix in. Chill until ready to use. To make the topping, whip the heavy cream until soft peaks form. Fold in the marshmallow cream and mix until well combined. To serve, pour the cream soda into clear glasses and top with the marshmallow cream.
Adapted slightly from Cooking Classy
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