Butterbeer Recipe

Tuesday, July 12, 2011

Leading up to the midnight showing of the final Harry Potter movie, I really wanted to have a Harry Potter party. It wasn’t in the cards, so instead I made some Harry Potter themed treats for Hubby and I to enjoy while watching Deathly Hallows Part I the other night.

There are quite a few recipes for butterbeer out there. But I wanted to make something that matches what butterbeer was in my mind while reading the books. To me, butterbeer is warm, buttery, and spiked with a bit of some spicy alcohol. The warm butterbeer is topped with a frothy whipped foam on top that leaves a mustache when you take a sip.

I set out to develop this recipe and Hubby and I agreed that this butterbeer was delicious and very fitting for Harry and his friends.

One Year Ago: French Silk Pie

Butterbeer

Yield: Serves 2

Ingredients:

For the Butterbeer
1/3 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
Pinch salt
3 Tbsp toffee bits (you can use butterscotch chips here if you have those on hand)
1/3 cup spiced rum
1 cups boiling water

For the Foam
2/3 cup heavy cream
2 tablespoons sugar, or splenda for sugar free version
1 teaspoons vanilla extract
1/2 teaspoon butter

Directions:

Prepare the butterbeer:
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Stir in the toffee bits Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then the boiling water. Stir until the butter mixture dissolves. Pour through a sieve to remove any toffee bits that did not dissolve. Divide the buttered rum among 2 mugs.

Prepare the foam:
In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes. Stir in the vanilla and butter, then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently. Serve immediately.

Recipe adapted from Food Network and Bakingdom

Beverages, Dessert

2 comments »

6 Responses to “Operation Baking Girls – Round 13”

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1

Cupcake Activist — October 12, 2009 at 10:41 pm

It’s so cool to see so many people involved in Operation Baking Gals. Those soldiers are definitely going to feel the love from our goodies!
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Kristy — October 13, 2009 at 5:25 am

I’m so excited to learn about this! my brother is in the navy and I’ve seen how soldiers react when freshly baked cookies show up! Looking forward to reading you blog!
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KnitterlyJess — October 13, 2009 at 1:25 pm

I (thankfully) dont have anyone you could sponsor, but just wanted to let you know how awesome it is that you’re doing this. My husband has deployed twice to Iraq in the past few years, each time for a year, and homebaked goodies were always among his favorite things to recieve. He recently got out of the marine corps but his unit is heading to afghanastan in the coming months, if I hear of anyone in need of extra goodies I’ll be sure to think of you girls! Thanks so much for supporting the troops!
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4

stephchows — October 13, 2009 at 3:06 pm

Operation baking gals is so amazing!! Jon is going to love everything you sent!
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comfycook — January 22, 2010 at 3:45 am

This is a wonderful idea. The soldiers certainly need love from back home and what better way than cookies.
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PS_Iloveyou — January 18, 2011 at 12:24 am

This is the first time I’d heard of the Baking GALS. I went and signed up!

Thanks!