Hi lovelies, and welcome back to my blog! In the middle of autumn I decided I wanted to get into the Harry Potter spirit and make some Butterbeer. This recipe was heavily inspired by The Roaming Kitchen, and turned out pretty great. I think the only problem I had with this recipe was that it was very sweet, and you definitely only want to have a small mug of this at any one time. I tried to combine what would be “two” cups from this recipe, and it was very sickly towards the end. However, it was amazing!
I’ve been planning on writing this up for awhile now, but other opportunities came up and this post took a back seat. So, I thought, why not wait until December? Maybe it’s just me, but I love watching Harry Potter around Christmas. Especially the first two movies – I think it’s partly the nostalgia and warmth the earlier movies give, and partly just the magical Christmas scenes in the Great Hall. I’d happily make Butterbeer any time for the year, but I think autumn and winter are the better months to cuddle up with this drink.
Like I mentioned earlier, this recipe was heavily inspired by The Roaming Kitchen’s Butterbeer Recipe. For a recipe that has a number of parts – making the butterscotch, the whipped cream and the Butterbeer – it actually was fairly easy and quick to make. Especially if you have someone to share this recipe with! (Ask them to whip the cream, purely because it hurts.)
I did make a few minor adjustments of my own, like using ground nutmeg instead of fresh, vanilla essence instead of vanilla bean, and spiced rum instead of dark rum. I also didn’t add any nutmeg into the whipped cream (I forgot, whoops!). The Roaming Kitchen’s recipe also calls for ginger beer – I wasn’t sure if they meant normal, or alcoholic. I opted to use alcoholic!
The rest of the recipe is pretty much the same. If I was to make it again, I may try use less sugar in my butterscotch as it was quite sweet for me. Although, for something called Butterbeer, you would imagine it would be quite sweet. I also thought it tasted a lot more like caramel than butterscotch, so I may have to up the butter as well! I’m not sure how well that will work, but I’m quite happy to keep making this recipe over and over again, until I get it perfect!
I loved drinking this with way more whipped cream than was necessary, as you can probably tell from my photos! It looked pretty with it dolloped on top, but I much preferred the look of mixing the cream in with the Butterbeer. It created a gorgeous ombre effect!
This recipe definitely had a bit more work involved than the other Butterbeer recipes I came across on my search, but it was almost perfect and I’d definitely recommend trying it! Let me know if you do – and share your photos with me on Twitter or Instagram!
Have you ever tried making your own Butterbeer before? Let me know in the comments!
Until next time,
- double cream (amount depends on how much cream you want to make)
- 133 g butter
- 64 g muscovado sugar
- 118 ml double cream
- 1.5 tsp vanilla extract
- 1 tbsp butter
- piece of grated fresh ginger (I usually do about a thumb size piece)
- 1/4 tsp ground nutmeg
- 1.5 tbsp light brown sugar
- 1 tsp vanilla extract
- 25 ml spiced rum (I used Sailor Jerry's)
- 355 ml ginger beer (I used Crabbie's)
For instructions, check out The Roaming Kitchen's recipe: