Frothy Butterbeers on a Chilly Summer Weekend

The cool weather this weekend had me craving Fall weather. What better way to warm up than by ending the weekend by watching Harry Potter and drinking Butterbeer?! Butterbeer is something I always wanted to try making but never did, until yesterday! I have seen a lot of recipes before but they all looked really complicated. But this recipe from is just what I was looking for, simple! And it turned out great!

Note: I cut this recipe in half and only made 2 servings and it still worked well! I also didn’t have a candy thermometer so I just cooked it until it had a creamy and drinkable consistency. Also, I had to improvise and use my blender to make the cream which is why it looks a little runny. The improvising didn’t alter the taste at all and gave the Butterbeers a little character. 🙂


  • 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


  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 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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