Butterbeer V Food

HARRY POTTER BUTTERBEER COPYCAT RECIPE

Steps:

• In large mixing bowl, whip heavy cream until it forms stiff peaks.
• Add butterscotch topping and powdered sugar.
• Mix the caramel and butter extracts with the cream soda and then pour the mixture into clear cups or mugs.
• Top with butterscotch cream topping and enjoy!

A BETTER BUTTERBEER RECIPE WITH OR WITHOUT ALCOHOL

Steps:

• Gather the ingredients.
• In a small bowl, combine the cream, spices, butterscotch, and softened butter.
• Whisk for 2 minutes to mix. Avoid whipping it so long that it becomes whipped cream , but it should thicken and increase in volume slightly.
• Place the bowl in the freezer for 15 minutes to give it a good chill. If not making butterbeer immediately, cover the bowl and store in the refrigerator for at least 2 hours.
• Fill a frosty glass about two-thirds full with cold vanilla cream soda.
• Pour the chilled butterbeer batter over the back of a spoon and into the glass. It will naturally rise to the top and float on the soda. Make this layer as thick as you like, but go slow because it will grow fast.
• Serve it with a straw or drink it straight from the glass (and experience the foamy mustache). Enjoy.

BUTTERBEER

Steps:

• In single cup or on stovetop:.
• Melt butter and honey together.
• Add milk, sugar, vanilla, and butterscotch.
• Heat until it reaches desired temperature (hot drink).
• Mix in hot chocolate powder and cinnamon (the cinnamon is very strong, 1 tsp tends to be too much, so I recommend just a little pinch for extra flavor).

BUTTERBEER

Steps:

• Combine the brown sugar with 1/2 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture boils and the sugar dissolves, 2 to 3 minutes. Transfer to a small bowl or liquid measuring cup and refrigerate until very cold, about 1 hour.
• Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form. Beat in the butterscotch sauce and salt until medium peaks form. Cover and refrigerate until ready to use.
• Stir the butter extract and vanilla extract into the cold brown sugar syrup. For each drink, combine 1 cup seltzer with 3 to 4 tablespoons of the brown sugar syrup in a chilled glass. Top with the butterscotch whipped cream.

BUTTERBEER

Steps:

• Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
• Divide butterscotch mixture between two 10- to 12-ounce mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.

BUTTERBEER IV

Steps:

• Stir the milk, condensed milk, vanilla extract, butter, and brown sugar together in a saucepan over medium heat until brown sugar has dissolved. Beat with a whisk occasionally as it warms. Just before the mixture begins to boil, remove from heat and whisk until frothy. Pour into a mug, and top with whipped cream to serve.

BUTTERBEER V

Steps:

• Melt the butter with the honey in a small saucepan over medium heat. Stir the milk, sugar, vanilla extract, and butterscotch topping into the butter mixture; heat until just about to boil and remove from heat. Whisk the cinnamon and hot chocolate powder into the mixture; pour into a mug to serve.