A non-alcoholic recipe.
INGREDIENTS:
·
1/4 cup butter
·
1/2 cup packed brown sugar
·
1/2 cup half and half cream
·
1/8 tsp. salt
·
1 tsp. real vanilla
·
Real Vanilla ice cream
·
Ginger Ale or Cream Soda
DIRECTIONS:
Prepare Sauce
1.
Combine butter, brown sugar, half-and-half cream
and salt in a small saucepan and simmer gently for five minutes. Stir in
vanilla and let cool.
2.
Mix Ice Cream Version of Butterbeer
3.
Place a scoop of ice cream in a tall glass,
drizzle with a tablespoon of the sauce and add ginger ale to fill the glass.
4.
Mix Non-Ice Cream Version of Butterbeer
5.
Place a tablespoon of butterscotch in a glass,
top off with ginger ale to fill.
7.
Butterbeer Recipe #1 is the first butterbeer
recipe that we tried.
As you can see from the photo, the
recipe worked perfectly. The drink was most definitely a very rich and frothy
butterbeer.
However, we were not keen on the flavour combination of butterscotch and ginger ale so we will keep trying to find the perfect butterbeer recipe for us. You could substitute club soda, I suppose, but we are not crazy about that either.
If you do try this recipe, make sure to report back about what you think of the drink.
On a side note, this recipe did
make the best-ever butterscotch sauce!
Ingredients:
·
1 cup (8 oz.) club soda or cream soda
·
1/2 cup (4 oz.) butterscotch syrup (ice cream
topping)
·
1/2 tablespoon butter
Directions:
1. Step 1: Measure butterscotch and butter into a 2-cup (16 oz.) glass.
Microwave on high for 1 to 1-1/2 minutes, or until syrup is bubbly and butter
is completely incorporated.
2. Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture
will fizz quite a bit.
3.
Step 3: Serve
in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
Start
to finish 1 hour (10 minutes active)
Servings: four
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, 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
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, and then stir to combine. Fill each glass nearly to the top
with additional cream soda, then spoon the whipped topping over each.
Mix:
¾-cup brown sugar
2 tbs. water
Bring
to slight boil on medium/high while stirring
Stop stirring and heat until 250°F
Meanwhile: mix:
5 tbs. softened butter
1 tbs. lemon juice
½ tsp. salt
1 tbs. pure vanilla extract
Combine everything until it is all mixed in.
Add ¼-cup heavy cream and mix thoroughly.
Pour 2 tbs. syrup into bottom of glass mug,
top with seltzer water and mix.
Option:
Add 1 oz. Bourbon, or your favourite Whisky
or Scotch.
The
Irish grandmother of a dear friend of mine used to melt butter in a pot, then
pour in beer to warm it. I'm told this simple version of butter beer dates back
centuries. Author J. K. Rowling does not provide a recipe for butterbeer in her
wildly popular Harry Potter book series, so this version is pure speculation.
Harry Potter's butterbeer contains a mild intoxicant, but this dessert version
is suitable for children and tasty enough to please adults as well.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
·
1 pint
real vanilla ice cream (use a brand that includes vanilla seed specks for best
flavor or make your own)
·
1/4 cup
real butter, at room temperature
·
1/2
teaspoon butterscotch extract
·
1/4 cup
brown sugar
·
1
teaspoon ground cinnamon
·
1/2
teaspoon freshly grated nutmeg
·
1 quart
apple cider
·
Apple
slices for garnish, optional
Preparation:
On medium speed, beat together vanilla ice
cream, butter, butterscotch extract, brown sugar, cinnamon, and nutmeg until
well-combined. Pour into a container and re-freeze.
When ready to serve, gently heat apple cider
in a saucepan until steaming hot.
Place 1 scoop of ice cream in a thick soda
glass or large mug. Top with steaming apple cider. Garnish with apple slices,
if desired.
Yield: 4 to 6 servings
Try them all, and tell me which one you like best, and/or share your own Butterbeer Recipes
