“Anyone Fancy a Butterbeer?” - Delicious Homemade Butterbeer Recipe

8,334

214

27

About: I'm the father of 3 great girls, a drummer and a super proud Hufflepuff. I'm also a habitual crafter and tinkerer.

This makes one of the best mugs of Butterbeer I've had, outside of Universals Wizarding World. It's made from scratch, poured in layers, and has a thick, creamy head. It's nothing less than fantastic.

Here's how...

Step 1: Ingredients (makes 4 Servings)​

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

48 ounces cream soda, chilled

Step 2: ​Directions

1. In a small saucepan combine the brown sugar and water, then bring to a gentle boil over medium heat. Keep track of the temperature with a candy thermometer.

2. Stir the mixture often until it reaches 240 F.

(My thermometer happens to be a bit off, as I’ve found many
are, about 7 degrees high. You can always check your own by measuring how it registers the temperature of boiling water, which is 212 F.)

3. Remove from heat and add in salt, vinegar, butter and ¼ cup of the cream and stir to combine. Set mixture aside to cool to room temperature. (This will take a bit of time, maybe 30 to 45 minutes, but patience will be rewarded with flavor. I think if you tried to push forward with a sugar mixture that was too warm it would not mix smoothly with the cold soda.)

Step 3: Creating the Perfect Head...

4. Once it has cooled, in a medium bowl combine 2 tablespoons of the brown sugar mixture and the remaining ½ cup of cream. Use and electric mixer and beat until Just Thickened….

5. Not whipped cream consistency, but a thick cream that is just holding together, is what you want. Usually about 2-3 minutes of mixing.

Step 4: Layer, Layer, Layer...Magic!

6. Divide the brown sugar mix between 4 Tall glasses (or

Butterbeer Mugs if you have ‘em), roughly ¼ cup for each glass.

7. One glass at a time, add ¼ cup of cream soda to the sugar mixture.

*I have found that it is best to stir vigorously while adding the soda to the sugar mix, this eliminates clumping of the sugar mix in the cold soda.

8. Slowly fill each glass with remaining cream soda (about 1 ¼ cups each) and gently stir to combine.

9. Spoon whipped topping over the top of each glass and Enjoy!

Step 5: Sip and Enjoy...(straw and Spoon Required)!!

Well, that's it. Now that the work is done, it's time to sit back, in your house robes (GO HUFFLEPUFF!!), and enjoy a nice cold mug of Butterbeer!!

I hope you've enjoyed this Instructable and I really hope you enjoy your tasty beverage!

Wizarding Contest

Runner Up in the
Wizarding Contest

Share

    Recommendations

    • Baking Challenge

      Baking Challenge
    • PCB Contest

      PCB Contest
    • Holiday Decor

      Holiday Decor

    27 Discussions

    0
    None
    BKLaRueoffseid

    Reply 2 years ago

    Thanks!! I really really appriciate it!

    0
    None
    Build_it_better

    2 years ago

    Sounds great but I'm a little confused. You say to use cream soda, but what I know as cream soda is pink and what you are using is brown. I know names for drinks can change a lot between Canada and America, so is that's what's happening here?

    -the confused Canadian

    1 reply
    0
    None
    BKLaRueBuild_it_better

    Reply 2 years ago

    Hi and thanks for the question. For our Butterbeer we used A&W Cream Soda. It's a fairly common brand here in the states. I think IBC also makes a version, but I've not tried it.

    I'll have to check with my Canadian friends on the pink cream soda, it's not something I've seen.

    Be well and I hope you had a great Canada Day!

    0
    None
    MichaelK265

    2 years ago

    I had warm cream soda, so I put everything in a blender, but I added some ice and it worked perfectly!

    1 reply
    0
    None
    MikaelaHolmes

    2 years ago

    Yum! This looks really great, I'll have to try it, still searching for the perfect butterbeer recipe. Two questions: Have you tried making it hot? I know sometimes in the wizarding world, the butterbeer is consumed hot, and I wonder how this recipe would taste heated. Second, if you wanted to make an "adult" version, what do you think would work best as an addition, whiskey, rum? Thanks for posting! (Also, how did I not know there was a Quidditch world cup?? That's ridiculously awesome :)

    3 replies
    0
    None
    BKLaRueMikaelaHolmes

    Reply 2 years ago

    Thank you, I highly recommend it!! I checked with my wife on a warmer version and she said you could always try warming the cream soda prior to adding it to the sugar mixture (which you would still want to cool before mixing). Just be careful not to warm it enough to kill the carbonation. We've not tried it warm, however my folks swear by it.

    For the adult version, we both agree that rum would work for sure, however I personally also think a nice honey whiskey might be good to.

    Also, I'm really glad I was able to expose another person to muggle Quidditch!!! It's seriously one of the coolest sports I've ever watched (and I'm not a sports guy). Here is a link to the USQ's website. There you can find tons of info on the sport, how to find your local teams (most are college teams), and even how to start your own team if one so desired.

    Also for the kids, there Kidditch (which my kids love)...which is just like Quidditch, but not quite as rough.

    And if you're really interested, the Quidditch World Cup 2016, which is run by the International Quidditch Association, is scheduled for the 23rd - 24th of July 2016 in Frankfurt, Germany. It will probably be streamed live too.

    0
    None
    MikaelaHolmesBKLaRue

    Reply 2 years ago

    Thanks for all the info, I'll have to check it out, definitely the kind of nerd-friendly sport I could get into :) Do you play or just spectate?

    Also, there are sooo many butterbeer recipes on here now, that I think I'm going to have to host a Potter themed butterbeer tasting event here sometime (I work at Instructables). Maybe as a pre-party for Fantastic Beasts! Anyway, thank you for the inspiration, I'll let you know how your recipe does :)

    0
    None
    BKLaRueMikaelaHolmes

    Reply 2 years ago

    A Butterbeer party, sounds like my kind of party! Yes, please let me know how it turns out.

    With regards to Quidditch, I play as often as possible with my daughters, who love the sport (we even have official/regulation broom sticks and I'm working on plans for 6 goal posts). Beyond that, I'm just a spectator/fan/advocate, though I'll admit if we had a community league any where near us, I would be all in. The Quidditch community is really really amazing!

    0
    None
    Lavoz24

    2 years ago

    question........why is the vinegar used? I ask because,like lemon or any citrus type,acid(y) liquid, when mixed with butter or milk will make it curdle. Does this happen here?

    We Spanish people have a drink that is as delicious as it is refreshing. It's called 'MORIR SOÑANDO' Die while Dreaming. Like, it's so good it's a dream to drink and you could die. Weird name I know but it sounds better in Spanish and even then I would change the name ? Anyway, it is a mixture of whole milk and orange juice(sort of like a creamsicle) but we add vanilla extract,crushed ice and sugar to taste. This drink must be enjoyed right away because the OJ makes the milk curdle and you could see it after about 20-30min. Thing is, if you were to mix said curdled drink quickly it would go back to its normal state.

    So this is why I ask, what is the purpose of the vinegar.

    1 reply
    0
    None
    BKLaRueLavoz24

    Reply 2 years ago

    Hi and thanks for the question! I checked with my better half and she said, that it's used to add a zing to the caramel flavor. As to why the cream doesn't curdle, that's because heavy creme has very little proteins and a lot of fat to coat the proteins it has. So, when compared to the small amount of vinegar (1/2 tsp) and all of the other ingredients, there is very little risk of curdling.

    Now, as for the drink you mentioned...that sounds tasty! We may have to give it a try...might you have a good recipe?