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!
2 Serving Recipe –
Adjust as needed for more (proportional 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
- 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.