Here are some butter beer recipes.Of course you can modify them however you like when making them yourself. For example, if I was making recipe 2, I'd leave out the spices and probably just add extra vanilla.
Harry Potter Butterbeer Recipe #1
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
4 12 oz. 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, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Harry Potter Butterbeer Recipe #2
1 pint of vanilla ice cream softened
1/2 stick butter, at room temperature
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
24 oz. vanilla cream soda (very cold)
Allow ice cream to soften, about 30 minutes, and bring butter to room temperature, about 2 hours
Blend butter, sugar, and spices in large bowl
Add to ice cream and freeze
Heat cream soda in a pot until warm but still carbonated (at least 3 minutes). You could also just go with the very cold cream soda and have a more frozen/slushy drink.
Fill each glass with a scoop of ice cream mixture and pour warmed or chilled cream soda over ice cream
Harry Potter Butterbeer Recipe #3 - e-How
10 OZ of Cream Soda 1 & 1/4 cups
1 Tbsp of Salted REAL Butter
1/2 Cup Butterscotch chips
1/4 Cup Original Coffee Mate Liquid Creamer
Put the Butterscotch Chips and Butter in a microwave safe bowl. Heat for 30 seconds. Stir and Heat for another 30 seconds. Now add your Creamer to the bowl.
Microwave in 30 Second increments again. Stirring each time. It usually takes about 4 times (2 minutes) to get the right consistency. Set your mixture aside. The chips and butter should be a thick stir-able paste.
Heat Cream soda in the microwave for 90 seconds. BE VERY CAREFUL! Microwaves times vary. Make sure not to over heat the Cream Soda or all of the fizz will be gone.
Pour Butterscotch mixture into heated Cream Soda.
Stir & Serve!
Harry Potter Butterbeer Recipe #4 - Food Network
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter room temperature
1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup.
Heat in microwave for 1 minute.
Remove and stir until butter has melted and incorporated into mixture.
Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs.
Fill mugs with heated cream soda and stir thoroughly.
Serve garnished with an old-fashioned butterscotch candy stick.
Harry Potter Butterbeer Recipe #5
1 quart Butter brickle or vanilla ice cream
1/4 cup Butterscotch syrup
32 oz Cream soda
Place 4 (16-ounce) glasses in freezer and chill for at least 20 minutes
Mix ice cream and cream soda in a blender until combine
Divide between the frosted glasses
Top each glass with whipped cream, if desired
Serve with spoons and straws
And now for a real treat of a surprise!
(And for a certain Ocean Elf who would make short work of them!
Yeah, a butter beer cookie! 🤤 Oh, that would be such tastebud bliss! omnomnomnom! 😋
Family, Food and Fun!
Butterbeer Macarons Recipe for Harry Potter Fans
August 7, 2017 by Sara Phillips 8 Comments
Admittedly, Harry Potter is not my favorite series. However, my husband and kids are entertained by the books and really enjoy the movies so I’ve seen at least parts on occasion. I do think, though, that a trip to Wizarding World of Harry Potter would be a blast – especially because I’d get a chance to try Butterbeer four different ways! I have a love affair with French macarons so I created this recipe that my family and I could all enjoy: Butterbeer Macarons!
Butterbeer Macarons Recipe | SensiblySara.com
How to Make Butterbeer Macarons –
3 large Egg Whites, room temperature
1/4 cup Extra Fine Granulated Sugar
1 3/4 cups Powdered Sugar
1 1/4 cups Almond Flour
1 tsp Butterscotch Flavor
1 tsp Vanilla Extract
1/4 tsp. Cream of Tartar
Pinch of Salt
Optional: 3 – 4 drops gel food dye and 1 tsp edible luster dust
1 bag Butterscotch Chips
2 TBSP Butterscotch Caramel Sauce
1 tsp Vanilla Extract
1/4 cup Heavy Whipping Cream
Line baking sheets with a Silpat.
Sift powdered sugar and almond flour together – set aside.
Whisk the egg whites with a mixer until frothy.
Add in the vanilla extract, butterscotch flavor, salt, cream of tarter and optional gel color and continue whisking until soft peaks form.
Add the extra fine sugar a little at a time and continue to mix until stiff peaks form. It should be very thick and glossy.
Fold the powdered sugar/almond flour mixture into the egg white mixture. (Be careful not to over or under mix!)
Fill a pastry bag with the batter and fit it with a round-shaped tip.
Pipe quarter-size circles onto the Silpat.
Let the macarons sit out and dry for about 45 minutes or until a hard shell forms. If desired, and optional luster dust gently to the tops.
Preheat the oven to 275 degrees F.
Place the macarons on the center rack of the oven. (If desired, put an empty baking sheet on the top rack to keep the shells from getting too dark.)
Bake for about 20-24 minutes.
After about 10 minutes in the oven, check the macarons. If they’re cooking unevenly, turn the tray around.
Allow time to cool before filling.
Serve and enjoy!
Put heavy whipping cream in a microwave-safe bowl. Heat for 2 minutes.
Pour in the butterscotch chips, caramel sauce and vanilla extract. Mix until smooth.
Pipe onto a cooled macaron.
Serve and enjoy!
Macarons are incredibly finicky but worth the trouble. I hope you’ll give these a try!
What do you think of my Butterbeer Macarons?
Next time you visit Hogsmeade at The Wizarding World of Harry Potter, send some mail from the Owl Post!
August 14, 2017 at 1:53 pm
These look sooooo good and would be perfect to get kiddos (and adults) excited about an upcoming trip to The Wizarding World of Harry Potter! Totally making this sweet treat!
August 24, 2017 at 2:01 pm
They are delicious!! Thanks for the recipe.
August 24, 2017 at 8:38 pm
my grand daughter is allergic to nuts, can I use regular flour?
Sara Phillips says
August 24, 2017 at 8:49 pm
I’m trying to create a nut-free option but regular flour doesn’t work for macarons.
Kathryn Paige Spivey says
September 27, 2017 at 2:02 pm
What size bag of butterscotch chips do you use for the filling? The recipe above does not specify – Thanks!
Sara Phillips says
September 27, 2017 at 5:00 pm
I bought an 11 ounce bag.
Dana Rodriguez says
March 17, 2018 at 10:33 am
Those look so good!
21 of the Best Macaron Recipes - Pretty Extraordinary says:
March 22, 2018 at 6:17 am
[…] Butterbeer Macarons – Sensibly Sara […]
About Sara Phillips
Hi! I am Sara Phillips from Sensibly Sara. I write about my family of four, super simple recipes, easy-to-make crafts and fun-filled travel on my blog. Most days you'll find me volunteering at my son's elementary school, feverishly working on my blog or driving through Chick-Fil-A for a tea. In my (very little) spare time, I enjoy photography, playing games and spending time with my family and friends. I also have a new-found love for Camp Gladiator. My family and I live in San Antonio, TX with our four cats.
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