harry potter hogwarts express butterbeer
(1 rating)
It was something like a cross between a butterscotchy cream soda & a root beer float.
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(1 rating)
yield
6 serving(s)
method
No-Cook or Other
Ingredients For harry potter hogwarts express butterbeer
- BUTTERBEER:
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6 - 12 oz bottlecream soda
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1 Tbspbutter extract
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6 ozrum (optional & adults only), divided
- FOAM:
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2 cheavy cream, cold
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6 Tbspsugar
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2 tsppure vanilla extract
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1 1/2 tspbutter extract
How To Make harry potter hogwarts express butterbeer
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1BUTTERBEER: Set out 6 16 oz glasses. Place 1/2 tsp butter extract in each glass & rum, if using. Pour 12 oz cream soda into each glass, over the butter. Lightly stir.
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2FOAM: In a bowl of a standing mixer, whip the heavy cream on medium high speed for 3 - 4 minutes until it starts to thicken. Add the sugar & continue whipping until very soft peaks begin to form, another 3 - 4 minutes (if you need to whip more or less, the times can vary quite a bit based on environment). Stir in the vanilla & butter extract, then whip for another 30 seconds, or until soft peaks form.
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3Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently (or spoon the foam into the bottom of the glass & pour the butterbeer over the top). Serve immediately.
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4FROZEN BUTTERBEER: SODA: 2 C sugar 1 C water 2 tbsp pure vanilla extract 2 tbsp butter extract 1/4 C heavy whipping cream 1 liter (about 34 oz, or just over 4 C) water 1 liter (about 34 oz, or just over 4 C) sparkling water or club soda 1 oz rum, per serving, (OPTIONAL & ADULTS ONLY) BUTTERBEER: In a medium saucepan set over medium high heat, stir together the sugar & water. Once combined, bring the mixture to a bowl, swirling gently as needed (do not stir it again until you add the vanilla). Boil until the mixture turns from cloudy white to perfectly clear, about 3 - 5 minutes. Remove from heat. Add vanilla extract & butter extract. Allow the syrup to cool to room temperature, stir in 1 liter of water & transfer to an airtight container. Freeze overnight. SODA: Remove the frozen butterbeer from the freezer & allow to thaw until soft enough to break up into a slush. Transfer to a large pitcher or serving bowl. Stir in the 1 liter of sparkling water. FOAM: 2 C heavy cream 5 tbsp sugar 2 tsp pure vanilla extract 1 1/2 tsp butter extract FOAM: In a bowl of a standing mixer, whip the heavy cream on medium high speed for 3 - 4 minutes until it starts to thicken. Add the sugar & continue whipping until very soft peaks begin to form, another 3 - 4 minutes (if you need to whip more or less, the times can vary quite a bit based on environment). Stir in the vanilla & butter extract, then whip for another 30 seconds, until soft peaks form. Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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