Oct 8, 2014

Butterbeer recipe, made with actual beer!

Harry and his odd looking friend with a Butterbeer
Over the past few years, I've seen a fair number of "butter beer" recipes (the fictional drink enjoyed by Harry Potter and crew in that series of books and movies). Sadly, very few of them actually contained beer, and the ones that have, didn't even look good enough to warrant a try.

Well, I saw this posted on line today, and I must say, this one looks good, and, well, rather timely given the time of year. A very simple recipe, involving only 2 ingredients (5 if you make your own butterscotch sauce, recipe for that below). This looks like it would be a prefect drink to make for a Halloween party, or even a Thanksgiving gathering (after dinner of coarse. It even looks like it did in the movies.

Again, its super simple, and looks delicious!

I originally found the recipe on Popsugar.com, you can see their complete article here......

Real Butter Beer Recipe….
12 ounces of a sweet, pumpkin ale, like Wasatch or Pumking (or even, god forbid, Blue Moon Pumpkin)
3 to 4 tablespoons butterscotch sauce (recipe below)

  1. To make hot Butterbeer: In a small saucepan over medium heat, combine beer and 3 to 4 tablespoons butterscotch sauce. Whisk occasionally, and cook until beer just begins to boil. Taste, and adjust with more butterscotch if necessary. Transfer to a mug.
  2. To make cold Butterbeer: Pour cold beer into a blender. As blender is running, carefully pour butterscotch in a steady stream. Blend until just combined. Avoid over blending (which can flatten the beer). Taste, and blend with more butterscotch if necessary. Transfer to a mug.

 For the Butterscotch sauce……

4 tablespoons salted butter
3/4 cup light-brown sugar
2 tablespoons plus 1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract


  1. In a heavy-bottom saucepan over medium heat, add butter and sugar. When butter is melted, whisk butter and sugar together and then whisk in heavy cream. Bring to a foamy boil, and cook 4 minutes, whisking occasionally, until mixture deepens in color.
  2. Turn off heat and carefully whisk in remaining 1/4 cup heavy cream, followed by vanilla extract.
  3. Transfer to a small 8-ounce mason jar. Do not scrape down sides of the pot (the burned-on caramel may make your sauce gritty). Allow butterscotch to cool slightly before securing with a lid. Store in the fridge for up to 2 weeks.

Fills one 18oz Mason Jar….
There you have it! Try that, and enjoy!
Until next time
Bottoms up my friends
The Beer Czar

No comments:

Post a Comment