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 »

8 Responses to “Chocolate chip cookie bars”

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1

Ingrid — June 25, 2009 at 4:05 pm

I’m totally with you on liking bars over cookies! MUCH easier.
~ingrid
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2

Kerstin — June 25, 2009 at 10:03 pm

I’m a huge fan of bar cookies, in fact, I rarely make regular ones! They look great!
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3

Hanaâ — June 26, 2009 at 8:00 pm

I’m with you on the bar thing vs cookies. They look great. I’ve never tried these before. How would you say these choc chip bars are different from blondies?
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4

Joelen — June 26, 2009 at 8:07 pm

I’m a total sucker for chocolate chip cookies and these in bar form look awesome!
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5

Melissa — June 27, 2009 at 11:18 pm

Those look delicious! They would make the perfect midnight snack with a glass of milk. 🙂
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6

oneordinaryday — June 28, 2009 at 11:26 pm

Mmm. Looks good to me too!
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7

Mermaid Sweets — June 29, 2009 at 2:40 am

I love bars too, same reasons. Sorry I have been MIA, I have been so busy, but it has made me feel so bad not to have time to comment. Happy Birthday, hope the kitchen is going well.
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8

MunchkinMama — October 15, 2010 at 2:38 am

I found these while surfing around the other day. Made them and LOVED them. Then had a little panic attack when I couldnt find your site. (Do you realize just how many options you get from chocolate chip cookie bars?)
Anyways, thanks so much! 😀