On 7/5/2010 12:22 AM, Lenona wrote:
> I see there are already quite a few butterbeer recipes here, but.....
>
> Just found this, if anyone wants it.
>
> Lenona.
>
> From the HP newsgroup:
>
> Harry Potter's Butterbeer Recipe
>
> According to reports, the #1 food item at the new Universal "Wizarding
> World of Harry Potter" is "Butterbeer". The crowds are loving this
> cold drink that's a staple in the Harry Potter books!
>
> Here's the "unofficial" recipe that's already floating around on the
> web - it seems to be a close version of the real thing, according to
> taste tests anyway. So if it will be awhile before you can see the
> attraction, your kids will love making this magical brew right at
> home!
>
> BUTTERBEER
>
> Start to finish: 1 hour (10 minutes active)
> Servings: 4
>
> 1 cup light or dark brown sugar
> 2 tablespoons water
> 6 tablespoon butter
> 1/2 teaspoon salt
> 1/2 teaspoon cider vinegar
> 3/4 cup heavy cream, divided
> 1/2 teaspoon rum extract
> Four 12-ounce bottles cream soda
>
> In a small saucepan over medium heat, combine the brown sugar and
> water. Bring to a gentle boil and cook, stirring often, until the
> mixture reads 240 F on a candy thermometer.
>
> Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside
> to cool to room temperature.
>
> Once the mixture has cooled, stir in the rum extract.
>
> 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 just thickened, but not completely
> whipped, about 2 to 3 minutes.
>
> 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, then
> stir to combine. Fill each glass nearly to the top with additional
> cream soda, then spoon the whipped topping over each.

It's funny this should appear right now. I just got done hearing about
butterbeer for the first time a couple of weeks ago from a friend at
work who went to Disney World and had it there. He was trying to
explain it to me but I wasn't sure I got the concept. So, I went online
and found a gazillion recipes, most of which are identical, but still
plenty different ones.

I copied a bunch of them. There's the cold butterbeer, there's the
hot butterbeer, there's the historically accurate butterbeer from
Tudor England, there's the butterbeer made with "butterscotch" chips,
there's teh butterbeer made with rootbeer, there's the butterbeer made
like a milkshake, there's the butterbeer made with real homemade
butterscotch, there's the butterbeer made with butterscotch ice cream
topping and gingerale, etc., etc., etc. . . . ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?