So The New York Times posted this recipe for Butterbeer in the paper. They said it's the one they serve at Harry Potter World. Who really knows? All i've got to say is i've been to Harry Potter World and so has my mom, and we both think this is the real deal. Here's what you've got to do if you make it though. Once the recipe is completed,pPut this in a blender and load it up to the top with ice. Crush the ice with the butterbeer and you'll have yourself a frozen Butterbeer slushie. That's the best way to drink this. They serve these at Harry Potter World as well and they are much more popular then the normal butterbeer. The normal stuff is too sweet. On the verge of gross. But a frozen Butterbeer makes me feel like i'm with Harry himself!
Butterbeer
1 cup light or dark brown sugar
2 tblspns water
6 tblspns butter
½ tsp salt
½ tsp cider vinegar
¾ cup heavy cream (divided, see details below)
½ tsp rum extract (you’ll find this with the vanilla & other flavorings in the store)
4 – 12oz bottles of cream soda
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees on a candy thermometer.
Stir in the butter, salt, vinegar and ¼ cup of the 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 tblspns of the brown sugar mixture and the remaining ½ cup of the heavy cream. Use an electric mixture to beat until just thickened, but not completely whipped – about 2-3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about ¼ cup for each glass). Add ¼ cup of the cream 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.
1 comment:
yes please!
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