Tuesday, July 12, 2011
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Butterbeer Recipe

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

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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
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4 Responses to “Superbowl Cupcakes – Go Giants!”

  1. #
    1
    CB — February 4, 2008 at 5:53 am

    So stinkin cute!! I ♥ your “Pats” cupcakes! ps. Looking forward to your CH entry this month. Love me some booze. haha.
    -Clara

  2. #
    2
    Jen — February 4, 2008 at 2:22 pm

    I can’t wait for CH this month!

  3. #
    3
    slush — February 4, 2008 at 3:33 pm

    I still love this recipe. Its my go-to for simple chocolate cupcakes. Im so glad you liked it!

    Jaos is from New England, he just stared into space when they lost. I felt for him. Tough loss.

  4. #
    4
    Jane — February 5, 2008 at 4:34 am

    Damn I wish I had thought of that! We had a superbowl party at our house, and hubby is a HUGE, long-time Giants fan. They would have made for a really cute surprize.

    Oh well, there’s always next year?

    Jane of VeganBits.com

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