Butterbeer

I was browsing through websites looking for recipes, and I came upon this one--can't wait to try making it for myself! It's from Fox News.

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BUTTERBEER

Start to finish: 1 hour (10 minutes active)

Servings: 4

Ingredients:

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Butterbeer

Recipe #1


Ingredients:

• 2 and 1/2 cups milk
• 1/2 cup butterscotch chips

Directions:

Heat milk in microwave for about 3-4 minutes on high power (or until hot). Stir in the butterscotch chips until they are thoroughly melted.

If you want to, you can froth it with a mixer or serve with no froth.

Serve in mugs.

Prep time:

About 10 minutes

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Food Network.com  Recipe: (2 servings)


Ingredients
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda

Directions

Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.

Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.


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All Recipes.com's Butterbeer Recipe: (4 servings)


Ingredients

1/2 cup butterscotch schnapps
3 1/2 cups chilled cream soda


Directions
Pour the butterscotch schnapps into a small pitcher. Carefully pour in the cream soda so that you don't lose the carbonation. Stir gently and pour into goblets to serve.

Butterbeer

Hot Butterbeer

Ingredients:

2 1/2 cups of milk
1/2 cup of butterscotch syrup or chips
Whipped topping or whipped cream

Directions:

Heat milk in a small saucepan over medium-high heat. Add butterscotch chips or syrup. Stir until melted. Bring mixture to almost boiling. Pour into mugs. Top with whipped topping or whipped cream.

Butterbeer

Chilled Butterbeer

Ingredients:

8 ounces cream soda
3 teaspoons of butterscotch syrup
Whipped cream

Directions:

Stir soda and syrup gently in tall glass. Serve over ice. Add whipped cream for a frothy top.

For an adult alternative, substitute butterscotch schnapps for syrup.

Butterbeer

Ingredients:

• 1 cup cream soda
• 1/2 cup butterscotch syrup (ice cream sauce)
• 1/2 tablespoon butter

Directions:

Microwave butterscotch syrup and butter (in a microwave-safe jar) on high for about a minute and a half, watching it while it's cooking (stand a little away from the microwave though to be safe).

When it's bubbly, take it out of the microwave and stir. Cool for 30 seconds, and slowly mix in the cream soda (to prevent bubbles from going away). Swirl gently to mix, and serve.

If you let it cool, the butter will separate, so drink it up quickly!

Prep time:

About 5 minutes.

Butterbeer

Time to make: 1 hour

Servings: 4

Ingredients

1 cup light or dark brown sugar

2 TBSP water

2 TBSP butter

1/2 teaspoon cider vinegar

1 cup heavy cream (divided into 1/2 cups)

1/2 teaspoon vanilla extract

1/8 teaspoon pumpkin pie spice (to taste)

Four 12-ounce bottles cream soda

Directions:

Step 1: In a small saucepan, combine the brown sugar and water. Over Medium heat, bring to a gentle boil, stirring often, until the mixture reads 240F on a candy thermometer.

Step 2: Stir in the butter, cider vinegar, and 1/2 cup of the heavy cream. Set aside to cool to room temperature.

Step 3: Once the miture has cooled, stir in the vanilla extract and pumpkin pie spice (to taste). Place in refridgerator until cool.

Step 4: In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until thickened.

To Serve: divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, and then stir to combine. Fill each glass nearly to the top with additional cram soda, then spoon the whipped topping over each.

Recipe Source

Butterbeer

Ingredients:

• 2 and 1/2 cups milk
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon butter

Directions:

Stir all together and cook on stove, stiring constantly, on medium heat. This will take about 15 minutes. It will be frothy when you take it off.

Pour into small cups and serve - it is best served in small servings, hot from the stove. Great for a cold day at Hogsmede.

Prep time:

About 15-20 minutes.

Note:

This was the first kind of butterbeer I ever made!

Butterbeer

(chilled)

8 oz ginger ale or cream soda

2-3 tablespoons of butterscotch syrup

Mix in a tall glass and serve over ice.

Butterbeer

Butterbeer
(Chilled Butterbeer)

Ingredients:-
8oz ginger ale or cream soda (seems to work better!)
2-3 tablespoons of butterscotch syrup

Method:-

Mix in a tall glass and serve over ice.

Butterbeer

Butterbeer
(Warm and Frothy)

Ingredients:-
2 1/2 cups of milk
2 tablespoons of brown sugar
1 teaspoon of vanilla
1 level teaspoon of butter

Method:-

1. Heat milk in a small saucepan over medium-high heat.
2. Add the rest of the ingredients. Blend with a small handmixer if you have one, to make it frothy.
3. Bring the mixture almost to boiling, but not quite.
4. Pour into mugs and serve!

Serve in a traditional English Metal Tankard

Butterbeer

Makes 2 quarts.

1 cup butterscotch schnapps
7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.

You can also find butterscotch flavoring near the vanilla flavoring in the baking section of the grocery store, but it is more difficult to find, and actually the flavoring is 35% alcohol where the schnapps is only 15% alcohol by volume, so if you're making large quantities of butterbeer, I recommend just to buy the schnapps. There is not much alcohol content in the butterbeer mixture, just enough to make a house-elf tipsy and to give it the warm, buttery aftertaste to the fizzy cream soda. Yum! :-9

(I did make a refill batch during the party using 1 cup schnapps to a whole 2 liter bottle of cream soda, which was ratio of 1 to 8, but people tasted the difference and complained, so fair warning!)

Butterbeer

I don’t know about you, but the words "butter" and "beer" kind of gross me out. Yet, there we have it many times in the Harry Potter books – Harry, Ron, and Hermione sneaking to Hogsmeade where one of the main attractions seems to be scoring some butterbeer. Here’s how you can make it yourself:

Ingredients:

* 1 cup (8 oz) club soda or cream soda
* ½ cup (4 oz) butterscotch syrup (ice cream topping)
* ½ tablespoon butter

Directions:

Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!