Anyone who knows me can tell you that I am a HUGE Harry Potter fan. I’ve loved it since I first watched The Sorcerer’s Stone when the movie was released. Then I devoured the books. I’ve been to midnight book releases (dressing up for one of them) and midnight movie releases. I listen to the soundtracks while I write almost daily. Tyler’s nursery was the Gryffindor Common Room when he was born. When we moved, that became Ryan’s room. I’ve made my own wand and, of course, Butterbeer.
Probably the “nerdiest” Harry Potter thing I’ve done, according to my family, is hosting a monthly Harry Potter Club at my house. We all wear our House colors, watch a movie, play the co-op board game, and revel in our love of all things Hogwarts. It started when a friend had some people over to watch Fantastic Beasts when it released on DVD. We decided we should all get together to watch the movies. I decided on once a month, starting in January 2018, and we would watch one movie per month. We skipped June and July since they are such busy months. It worked out that we watched the eight original movies, then Fantastic Beasts again at the start of November. We then all saw Crimes of Grindelwald when it premiered.
Yes, we are a bunch of nerds. To top it off, we make Harry Potter inspired food every month to share with each other. There’s no better recipe for a Harry Potter party than Butterbeer!
“Harry drank deeply. It was the most delicious thing he’d ever tasted and seemed to heat every bit of him from the inside.” -Harry Potter and the Prisoner of Azkaban
Butterbeer is always mentioned as a warm drink, although if you go to The Wizarding World of Harry Potter at Universal Studios, you can purchase it frozen as well. When we go to the parks, I always prefer the frozen drink, but Justin likes the regular. The recipe I make is room-temperature. I don’t chill it, but it isn’t hot either.
Step by Step
To make butterbeer, you have to have butterscotch syrup. It’s the same kind you would use as an ice cream topping. I couldn’t find any at the grocery store, so I made some from home. It tasted so much better than anything storebought. I recommend making the butterscotch syrup at least a few hours before you want the butterbeer, if not a day or two before. It keeps well in the refrigerator as long as it is sealed tight in a glass jar.
Then fold in the sugar and vanilla extract.
Add the butter and stir until it is no longer streaky.
Pour the butterbeer into a serving glass and top with a scoop (or two) of the cream topping and enjoy!
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- 1/4 cup butter (melted)
- 2 liters cream soda
- 1/4 cup butterscotch syrup
- When you are ready to serve the butterbeer, whisk the heavy cream with an electric mixer until stiff peaks form
- Fold in the sugar and vanilla extract
- Add the butter until it is no longer streaky
- In a large serving pitcher, whisk the cream soda with 1/4 cup of the butterscotch syrup
- To serve, pour butterbeer into a serving glass and top with a scoop or two of the cream topping
Shop This Recipe
When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.
These are affiliate links. See disclosures for more information.