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 »

9 Responses to “Pink Cupcake Bites (Baking for Breast Cancer Awareness)”

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1

Tami — October 22, 2008 at 11:01 pm

Your cupcake bites look absolutely delicious! They are very pretty.
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2

CB — October 23, 2008 at 2:44 am

These are freaking adorable! I’ve had those cupcake bites on my must-bake list for a long time. Seeing your pictures makes me want to put on my apron and whip some up! 😉
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Clara
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3

Katie — October 23, 2008 at 12:26 pm

OH MY GOSH! Those are SUPER flipping cute!!!
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4

Jen — October 23, 2008 at 5:06 pm

Thanks Tami and Katie!

CB – you have to make them. They’re so fun, cute, and tasty.
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5

Jen — October 24, 2008 at 12:07 am

too cute!!!
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6

Cara — October 24, 2008 at 4:42 pm

I had so much fun making these too. Yours look great!
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7

ley — October 24, 2008 at 11:44 pm

Those are so cute! I loved those cupcake bites when I first saw them, and I’m glad that you made them for this!! Thank you so much for participating in this event!
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Bharti — October 27, 2008 at 2:42 am

Those look so cute! My daughter would be begging for me to make them if she wasn’t asleep.
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JOSEFINE — September 25, 2019 at 10:56 am

Yum I love cheese! These look so simple to make!