Yes, it’s true. I love Harry Potter. The movies are entertaining, but I really love the books. I re-read them about once a year. Yes, the whole series. While trying to figure out my tickets for the upcoming (November 18th!) premiere of the first installment of the final book-turned-movie, I stumbled upon a fan website that had this recipe listed. When I read the description like “a whipped shortbread cookie”. I was sold. I figured I’d give it a whirl now so I can make a batch for drinking in line (we stake out a few hours before the show) at the midnight showing in a few weeks. For those of you who are not Harry Potter fans, butterbeer is what the kids (Harry and his school chums) drink at Madam Rosmerta’s establishment “The Three Broomsticks” in Hogsmeade (a little village just off the school grounds). According to J.K.Rowling herself, the flavor of butterbeer is “a little bit like less-sickly butterscotch”, and can be served hot in foaming tankards or nice and cold in a bottle. This is the cold in a bottle version, but if you wanted a hot mug – I’d imagine you could just add about 8oz of boiling water to the butter/sugar mixture.
The brilliant thing about this recipe is that you can double or triple it at make everything in advance (except the whipped cream). You could store this in your freezer forever I’m sure. This was fantastically good. I love love loved it. My husband (who has zero sweet tooth) thought it was very rich. Yummy, but very sweet. He likened it to a spiced cupcake with frosting, in a glass. He did however have the amazing idea of adding a little spiced rum to this – which made it an absolutely delicious adult beverage. I love double duty recipes. Something fun for the kiddo Harry Potter fans – and a little “fun” for the adults as well. I cannot recommend this stuff enough. J.K. Rowling may not have invented this recipe – but it is every bit as magical as her books.
1 cup light or dark brown sugar
2 TBSP water
2 TBSP butter
1/2 teaspoon cider vinegar
1 cup heavy cream (divided into 1/2 cups)
1/2 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice (to taste)
Four 12-ounce bottles cream soda
1. In a small saucepan, combine the brown sugar and water. Over medium heat, bring to a gentle boil, stirring often, until the mixture reads 240° on a candy thermometer.
2. Stir in the butter, cider vinegar, and 1/2 cup of the heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the vanilla extract and pumpkin pie spice (to taste). Place in refrigerator until cool.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until it is the consistency of whipped cream.
To Serve: Divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, and then stir to combine. Fill each glass nearly to the top with additional cream soda (pour SLOWLY — or you’ll get a glass full of foam), then spoon the whipped topping over each. Sprinkle with cinnamon if desired.