Zutaten für Harry Potter Butter Beer
- 12 oz chilled ginger beer
- 12 oz chilled cream soda
- 1 cup (2 sticks) unsalted butter
- Dark Brown Sugar
- Granulated Sugar
- 1/4 cup corn syrup
- Molasses
- 1/2 cup evaporated milk
- Sea Salt
- 1 teaspoon vanilla extract
- White Wine Vinegar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
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Zubereitung von Harry Potter Butter Beer
- **Make the Butterscotch Syrup:**
- In a heavy-bottomed saucepan, combine 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/4 cup corn syrup, 1/4 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
- Gently heat over medium-low heat, stirring constantly, until the butter and sugars are completely melted and dissolved.
- Stir in 1/2 cup evaporated milk. Increase heat to medium, and simmer for 2 minutes, stirring frequently, until the mixture bubbles slightly (do not boil).
- Remove from heat and let cool completely. The syrup will thicken as it cools. If it becomes too thick, stir in a teaspoon of milk to loosen it.
- (This makes enough butterscotch for two batches of butterbeer.)
- **Make the Creamy Head:**
- In a bowl, combine 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 tablespoon of the prepared butterscotch syrup.
- Whisk until thickened but not stiff peaks.
- **Assemble the Butterbeer:**
- In a tall serving jug, combine 12 oz chilled ginger beer and half of the butterscotch syrup. Stir gently to combine.
- Add 12 oz chilled cream soda and stir gently. Taste and add more butterscotch syrup if desired.
- Pour the Butterbeer into pint glasses or mugs.
- Top each serving with a generous spoonful of the creamy head mixture.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
1415g
Fat
596g
Carbs
142g
