For Potterheads: Recipe for Butterbeer

Recipe for butterbeer à la Harry Potter

Okay, I confess: I’m a fan of the whole Harry Potter universe. It’s even the theme of our halloween party this year. Years ago I composed a recipe for butterbeer, because the recipes I found were so gruesome or just didn’t match the description in the book.

Recipe for butterbeer à la Harry Potter

 

Butterbeer how you could get it in Hogsmeade…

According to secondary sources J.K. Rowling described butterbeer as something like a cream soda with butterscotch flavour – but not as sickeningly sweet as this beverage.
That gave me the idea for a lemonade-syrup-thingy one could use for hot and cold drinks:

a) To get your butterscotch cream soda with vanilla froth on it: Put some teaspoons of the syrup in a tumbler and top it – while stirring it a little bit – with sparkling water.

b) If you want a hot butterbeer: Stir a few teaspoons of the syrup into hot black or rooibush tea and top it with whipped cream.

Recipe for butterbeer à la Harry Potter

Recipe for Butterbeer à la Harry Potter

250 g (9 ounces) Sugar
150 g (5 ounces) Water
100 g (3,5 ounces) Cream
50 g (2 ounces) Butter
1 whole vanilla pod
15 g (ca. half an ounce) Whisky
a dash of lemon juice (so that the caramel syrup won’t crystallize later)

Preparation

  • Put the the sugar in a little pot and melt it slowly over medium heat. Let it caramelize until it is honey-colored (don’t stir or it will get lumpy!). Please do not leave your caramel unattended, it can get burned very fast and get a bitter taste)
  • Pour in the water carefully, please be very cautious, this can splatter a bit and the sugar is very hot! The sugar will harden now for a second, but it will start to simmer after that. Stirring is allowed now.
  • Put in the rest of the ingredients plus the cut open and scraped out vanilla pod and let it simmer for 10-15 min over low heat, stirring continuously. (If there is a little residue of the sugar on the rim of the pot after that, it’s alright)
  • Fill your butter-caramel syrup into jars or bottles that you boiled out beforehand to sterilize them.
  • If you’re careful while pouring it out, the butterbeer syrup should keep fresh in the fridge for a few weeks or even months. The components tend to separate when chilled, so it is a good idea to warm it up to room temperature and stir or shake it well before use.

Recipe for butterbeer à la Harry Potter

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