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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5 Responses to “Pecan Pie”

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    1
    oneordinaryday — December 14, 2009 at 2:45 pm

    I love the idea of a week of family favorites! Can’t wait to see them all. And you started off with a bang with this lovely pie. I love the tip about the flour too – I will definitely remember that one.

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    2
    ashley — December 14, 2009 at 3:47 pm

    yum! i love pecan pie!

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    3
    Sherry G — December 15, 2009 at 12:43 am

    I just made a fabulous pecan pie and this one looks great as well! For my crust I actually had no trouble taking it out. I didn’t butter or flour it or anything extra. It was a no roll crust from Joy the Baker and tasted fabulous!

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    4
    nutmegnanny — December 15, 2009 at 6:39 pm

    Oh my this pie look fabulous! I’m not a huge pecan pie fan but I know it’s my boyfriends favorite. He will love it 🙂

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    5
    Abigail Johnson — December 16, 2009 at 12:15 am

    That pie looks scrumptious! We used to have one every year at Thanksgiving dinner, but somehow no one made one this year – it was so sad.

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