But I will tell you Butterbeer tastes as I imagined it, just cold. Which is good when you're in Florida and you're from the north. And though it is super sweet, it is oddly refreshing. It's good... real good. Like three times a day for two days in a row good.
But that was a month ago and now we find ourselves jonesin' for more Butterbeer. I have a fever and the only cure is more
cowbell Butterbeer. What's a Harry Potter obsessed, Butterbeer lovin', family to do.
To the internet!
Within seconds I found multiple recipes for my fix.
Admittedly, I botched the recipe by adding too much cream to the butterscotch/brown sugar sauce, but it still turned out all good. And surprisingly authentic.
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
4 12 ounce bottles cream soda
Instructions:1. 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.
2. Stir in the butter, salt, vinegar and 1/4 cup of the heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. 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.
5. 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.
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