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

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7 Responses to “Almond Joy (actually Mounds) Cupcakes”

  1. #
    1
    Erin — June 16, 2009 at 7:36 pm

    I’ve had my eye on these for a while now! They look fabulous!

  2. #
    2
    Carrie — June 16, 2009 at 8:56 pm

    These sound great, I love coconut!

  3. #
    3
    Julie — June 16, 2009 at 11:11 pm

    Those look delish! I’ll bet my husband would love those.

  4. #
    4
    Jennifer — June 17, 2009 at 9:34 am

    Loving the cupcake creation and the filling looks SO good!!

  5. #
    5
    Joelen — June 17, 2009 at 2:02 pm

    I have cupcake envy – this looks fantastic!

  6. #
    6
    Deborah — June 17, 2009 at 3:46 pm

    These look amazing!!

  7. #
    7
    Carol — June 28, 2009 at 1:05 am

    HOLY COW!!! I just stumbled upon your blog and am I ever glad I did!

    From one Massachusetts “sista” to another….these look AMAZING, Jen.

    I can’t WAIT to try them. I’m enjoying all of your other delicious dishes too!!! 🙂

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