Dessert, Drinks

Extra Fancy Butterbeer Recipe for Hot & Cold

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Rich, buttery and sweet BUTTERBEER inspired by Harry Potter! I’ve been meaning to make a version of this for a long time. I wanted to do something different with a more medieval bend to it. I was inspired by old timey butterbeer (with actual ale) and the Harry Potter Land versions of the drink. This one is non-alcoholic, that doesn’t mean I won’t come up with a boozy one later.

When I saw they had cold and warm versions I had trouble deciding which one to make… So I made both! Duh bro.

Butterscotch from scratch is super delicious, I need to come up with more reasons to make this in the future. I mean, I had no trouble eating it with a spoon, but I want to at least pretend to be more than an animal.

The “Base”

For the base of both of these drinks I made a sort of nog or drinkable custard. Not as thick as regular custard.

The hot butterbeer is about 85% base and the rest is made up of room temperature cream soda. You could heat up the soda as well if you want, but I wouldn’t heat it with the custard nog. It will curdle the mixture because there is citrus in cream soda. I know from experience….Oops.

Cold butterbeer is the flip, 80% cream soda and 20% base. If you wanna get extra EXTRA fancy, drizzle butterscotch inside a chilled glass before pouring the drink.

Top both types with whipped cream mixed with butterscotch. These rich drinks are a dessert in and of themselves. You don’t need a large cup for these, I’d recommend a small glass or you may face an epic sugar rush.

Hot & Cold Butterbeer

Author: Katie

Ingredients

BUTTERSCOTCH SYRUP

  • ½ cup brown sugar
  • 1 tbsp corn syrup
  • 2 tbsp water
  • 3 tbsp butter salted
  • cup heavy whipping cream
  • 1 tbsp cider vinegar
  • ½ tsp vanilla extract

WHIPPED CREAM

  • 1 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla
  • 1 ½ tbsp butterscotch syrup

BUTTERBEER BASE

  • 2 cups milk
  • 1 ½ tbsp brown sugar
  • 2 egg yolks
  • 1 tsp cinnamon
  • 3 tbsp butterscotch syrup
  • 1 tbsp butter optional
  • 2 liter cream soda

Instructions

BUTTERSCOTCH SYRUP

  • In a saucepan, combine brown sugar, water, and corn syrup.
  • Cook on medium high heat till bubbling. Turn to medium heat.
  • Candy mixture should reach 230 F or thread stage.
  • Turn off heat and add butter, stir till melted and add cream.
  • Heat back up to a rolling boil and cook 1 minute more.
  • Take off heat, let cool for 5 minutes—add vanilla and vinegar.

WHIPPED CREAM

  • Whip heavy cream until it starts to thicken.
  • Add powdered sugar and keep whipping till it forms a loose whip or half whip.
  • Mix in the butterscotch and vanilla. Whip until stiff peaks.

BUTTERBEER BASE

  • Add milk, brown sugar, egg yolks, butterscotch, and cinnamon to a saucepan.
  • Cook on medium heat, stirring constantly, until milk starts to simmer. Turn to low heat and cook for 1 minute. Keep stirring.
  • Run through a sieve into a large measuring cup for easy pouring.
  • Add butter here if using and stir until melted. (Optional)

ASSEMBLY: WARM BUTTERBEER

  • Add a splash(about 3 tbsp) warm, unrefridgerated, cream soda to a heat safe cup.
  • Pour the hot butterbeer base into the cup.
  • Top with whipped cream and drizzle leftover butterscotch.

ASSEMBLE: COLD BUTTERBEER

  • Add ice to a cup, bonus points for a chilled glass.
  • For every 1 cup of cream soda, add 2 or 3 tbsp butterbeer base.
  • Top with whipped cream and drizzle with butterscotch.

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