Bookish Baking #1: Butterbeer (Harry Potter)

There are roughly 4 million recipes for butter beer online. There is probably even an official one.

And I’m not trying to copy anyone, but butter beer is delicious and a lot of recipes are complicated/have a billion ingredients.

This is the modified/unique recipe I’ve used in the past that I prefer – in case anyone ever wants to use it!

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2 Serving Recipe –

Adjust as needed for more (proportional ingredients)

Ingredients:

  • Cream Soda (2 cups) – Vanilla Cream Soda works best or add a cap of vanilla extract
  • Sweetened Condensed Milk (1/4th cup)
  • Butter (2 Tablespoons)
  • Butterscotch Syrup (1/4th cup)
  • Cinnamon (1/4th teaspoon) – Optional to taste
  • Whipped cream – Garnish/Optional

Instructions:

  • Melt butter, and stir in cinnamon, condemned milk and syrup.
  • For cold butterbeer: stir in mixture to cream soda and chill before serving
  • For warm butterbeer: heat soda over low heat on stove top and stir GENTLY in sugar/butter mixture.
  • Serve (optional: butterbeer mugs)

There are many variations of butterbeer recipes online. Often, the best is a matter of taste and preference rather than any hard or fast rule. This is my preferred method, but remember, you can always change things up a little for taste (more condensed milk, less butterscotch, ginger ale instead of cream soda, etc!)


This is my first in a new feature of Bookish Baking I’m trying out!

Let me know if you like it, what other recipes you’d like to see, what you think of this one, etc.

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