Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Homemade Hot Butterbeer Recipe
Creamy, warm and delicious this homemade hot butterbeer recipe is easy to make and everything Harry Potter fans could hope for.
Course
Drinks
Cuisine
British
Keyword
butterbeer, butterbeer recipe, harry potter butterbeer, hot butterbeer
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
10
servings
Calories
663
kcal
Author
Ashlee Marie
Ingredients
Butterscotch
1 1/2
C
brown sugar
1/2
C
light corn syrup
1/3
C
butter
2/3
C
heavy whipping cream
1
tsp
salt
1
tsp
apple cider vinegar
1/2
tsp
rum extract
Foam
3.5
oz
marshmallow creme/fluff
1
C
heavy whipping cream
Hot Butterbeer
3/4
C
brown sugar
1 1/2
C
milk
2
C
heavy whipping cream
1 1/2
C
cream soda
US Customary
-
Metric
Instructions
Butterscotch
In a medium saucepan bring the brown sugar, corn syrup and butter to a boil
boil until the syrup reaches 240 degrees (remembering to adjust for altitude)
take off the heat and let cool slightly, about 5 mins
stir in the heavy whipping cream
add the salt, apple cider vinegar and rum extract and stir
let cool
Whipping topping
beat the marshmallow creme, heavy whipping cream and 2 Tbsp of the butterscotch syrup together - you want it to be fluffy and white but not stiff
Hot Butterbeer
In a medium saucepan heat the milk and brown sugar up until the brown sugar is just dissolved
Add the heavy whipping cream and bring up to the temperature you want to serve your hot butterbeer at (don't let it boil and stir frequently)
Add 1/2-3/4 C of the butterscotch syrup. Stir until incorporated and take off the heat
Add the cream soda and serve the hot butterbeer with some of the whipped topping
refrigerate leftover butterscotch and topping
Video
Nutrition
Calories:
663
kcal
|
Carbohydrates:
79
g
|
Protein:
3
g
|
Fat:
40
g
|
Saturated Fat:
25
g
|
Cholesterol:
139
mg
|
Sodium:
364
mg
|
Potassium:
180
mg
|
Sugar:
74
g
|
Vitamin A:
1531
IU
|
Vitamin C:
1
mg
|
Calcium:
145
mg
|
Iron:
1
mg