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harry potter hogwarts express butterbeer

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

It was something like a cross between a butterscotchy cream soda & a root beer float.

(1 rating)
yield 6 serving(s)
method No-Cook or Other

Ingredients For harry potter hogwarts express butterbeer

  • BUTTERBEER:
  • 6 - 12 oz bottle
    cream soda
  • 1 Tbsp
    butter extract
  • 6 oz
    rum (optional & adults only), divided
  • FOAM:
  • 2 c
    heavy cream, cold
  • 6 Tbsp
    sugar
  • 2 tsp
    pure vanilla extract
  • 1 1/2 tsp
    butter extract

How To Make harry potter hogwarts express butterbeer

  • 1
    BUTTERBEER: 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.
  • 2
    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, or until soft peaks form.
  • 3
    Spoon 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.
  • 4
    FROZEN 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.
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