Friday, November 19, 2010

Butterbeer: Sweet, Sweet, Butterbeer


Nate and I joined two friends for the 12:06 a.m. showing of Harry Potter last night. This is reason #386 why my blog is called what it is.

I saw a butterbeer recipe on Spork or Foon's blog several months ago and knew that it would be the perfect way to commemorate the beginning of the end of the Harry Potter movies. It has absolutely, positively no redeeming nutritional value whatsoever, is quite sweet, and a total indulgence. I have to imagine that the wizarding world would use some sort of fat- and calorie-inhibitor enchantment prior to consuming it, but as a Muggle, it's very much a special occasion drink. But the final installment of Harry Potter is an absolute special occasion, so drink it without guilt. That's what I did and it worked like a charm.

If you are planning to see the movie, or have already seen it and want to reminisce about the good old days when times were simpler for Harry, Ron, and Hermione, whip up a batch of these. Then savor it as both the drink and the movies will be over before you know it. Cheers!


Butterbeer
Serves 4
  • 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
  • 2 teaspoon rum extract (Dark Rum substituted just fine)
  • Four 12-ounce bottles cream soda, or one 2-Liter of cream soda

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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 or 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.

3 comments:

  1. This was a bit too much like a root beer float for my liking. I don't care for the foam scum on the top, reminds me of the stuff you see floating on lakes and I certainly wouldn't put that in my mouth :)

    PS, you should add a rating system to your recipies

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  2. Oh. My. Gosh. This is by far the most decadent butterbeer recipe I've seen!

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  3. It was awesome. I think we should have a HP marathon just so we can make some more of this! I'll bring the popcorn...and maybe some Junior Mints. :)
    Nate- I gave this an 8 out of 10 on the yumminess scale.

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