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 »

18 Responses to “Browned Butter Cream Cheese Chocolate Chip Cookies”

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1

FunandFearlessinBeantown — March 30, 2012 at 7:53 am

I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
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2

Elizabeth — March 30, 2012 at 8:27 am

Brown butter makes everything better!
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3

In and Around Town — March 30, 2012 at 8:31 am

I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
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4

Mrs. Williams — March 30, 2012 at 8:35 am

I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
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Judy — March 30, 2012 at 9:40 am

I love trying new ccc recipes also. You don’t mention what the texture of the cookie is. I like crispy edges and chewy centers, very hard to find.
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Tara @ Chip Chip Hooray — March 30, 2012 at 9:44 am

Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
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7

Colleen — March 30, 2012 at 10:52 am

I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
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Carrie's Sweet Life — March 30, 2012 at 8:29 pm

These look awesome, I am still searching for the perfect recipe!
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PB and Peppers — March 31, 2012 at 7:05 am

The cookies sound amazing! I love the addition of cream cheese! CC is my favorite cookie and I am terrified to make them because I have no self control. I love the dough and I love the cookie!!
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Megan — April 1, 2012 at 5:32 pm

These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
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nicole @ I am a Honey Bee — April 3, 2012 at 1:48 pm

I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
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Courtney — April 15, 2012 at 11:14 am

I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
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13

mega — May 16, 2012 at 9:16 am

aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
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Kaila — January 4, 2013 at 11:24 pm
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
- beantownbaker — January 5th, 2013 @ 4:31 pm
  
  They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
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Arghavan — February 16, 2015 at 4:17 pm

Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
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Jess — February 19, 2016 at 2:27 pm

Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
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Clara Gonzalez — November 22, 2021 at 12:01 pm

These look amazing! I am definitely going to make them!