I am a self-proclaimed Harry Potter nerd.
When the final books were being released, I’d pre-order my copy and spend the entire weekend in bed reading the book cover-to-cover. I would run around the house after our family chihuahua and toss him a sock and cry, “Dobby is freeeee!” And I have plans to spend my 30th birthday at Harry Potter World.
Call me crazy, call me overly-enthusiastic, call me Hermoine – it’s alright by me.
I decided to come up with a recipe for one of the beverages mentioned repeatedly in the series: Butterbeer. Since Butterbeer isn’t an actual drink and created by the genius mind of J.K. Rowling, I used clues to determine what I thought would go into this recipe. It’s described as a beverage that is served both cold in bottles and hot in “foaming tankards,” and it tastes like a “less-sickly butterscotch.”
After a little tinkering and a ludicrous sugar high, the result was exactly how I envisioned it: sweet and creamy, similar to a cream soda, with hints of rum extract and vanilla butter. And whether you drink this at Hogsmeade or happily sipping frothy sips in the comfort of your own home , it’s guaranteed to make you not feel like a Muggle.
- 3/4 cup heavy cream
- 2 tbsp butter
- 1/4 cup brown sugar
- 3/4 tsp rum extract
- 3/4 tsp vanilla butter & nut extract
- 4 cups cream soda, room temperature
- whipped cream, for garnish
- nutmeg, for garnish
- In a small saucepan, heat the butter, sugar, cream, and extracts over medium-low heat. Whisk until butter is completely melted. Remove from heat and set aside to cool for 2-3 minutes.
- Combine soda and cream mixture in a pitcher and stir. Serve immediately for a warm drink, or refrigerate for several hours for a chilled drink.
- Top with whipped cream and nutmeg, if desired.