In Harry Potter’s third novel, The Prisoner of Azkaban, the titular character tried butterbeer for the first time. It was a wintry day in the fictional world, and the drink was steaming hot. Two decades later, the iconic beverage can be enjoyed at Universal Studios by visitors in three variations: hot, cold, or frozen.
If a trip to Universal isn’t possible anytime soon, there’s no need to panic. You can bring a piece of the magical world to your home with a simple homemade butterbeer recipe.
Here’s a recipe for a cold butterbeer. It’s arguably the easiest among all versions to prepare at home. The concoction consists of two parts: a frothy cream soda base, and a blanket of sweetened whipped topping. The beverage is infused with a butterscotch flavor in the soda base as well as in the topping.
You have two options to add the butterscotch flavor. You can either make a butterscotch syrup from scratch, or use a pre-made bottled syrup. It might be surprising, but making butterscotch syrup at home could be easier than finding a high-quality bottled syrup. If you decide to buy one, we recommend Monin’s Butterscotch syrup, which you can purchase online or via commercial restaurant suppliers near you.
Alternatively, creating your homemade butterscotch syrup is not too difficult. Begin with this sauce recipe from Simply Recipes. We recommend adding 1/8 teaspoon of cream of tartar when incorporating brown sugar into the pan (to reduce sugar crystallization). The syrup should only reach 250°F to maintain some liquidity. The syrup will solidify as it cools and will be in a near solid state straight from the fridge, so warm it before use or, better yet, just use it immediately.
The other important component is the whipped topping, which adds a sweet, thick layer to the original drink. For this recipe, we’ve moderated the sweetness, but you can increase the syrup quantity if you’d prefer a richer taste. We also suggest whipping your fresh cream, allowing you to control the thickness and sweetness of your whipped topping.
Butterbeer is best served chilled in a well-chilled 16-ounce pint glass to fit a full 12-ounce bottle of soda, leaving room for a 1-inch thick layer of cream topping. Alternatively, you can split the serving into two 6-ounce servings to be served in either double rocks glasses or small steins. Either way, leave an inch of space for the cream topping.
If you are a fan of butterscotch flavor, then this recipe will not disappoint. Feel free to adjust the butterscotch quantity according to your taste preference. Enjoy this refreshing cold butterbeer recipe.
Recipe
- For the whipped cream topping:
- 1/4 cup Heavy cream
- 2 teaspoons Butterscotch syrup (homemade or store bought)
- 1 teaspoon Powdered sugar
- 1/8 teaspoon Salt
- For the drink:
- 1 tablespoon Butterscotch syrup (homemade or store bought)
- 12 ounces Cream soda
Instructions
- Prepare the whipped cream topping by combining the heavy whipping cream, butterscotch syrup, powdered sugar, and salt in a mixing bowl. Beat until medium peaks form. Set aside.
- Mix the butterscotch syrup and cream soda in the chilled pint glass.
- Garnish the drink with a spoonful of whipped cream topping.
Nutritional Information: 475 Calories, 21g Fat, 73g Carbs, 2g Protein.
