“Tell you what,” said Ron, his teeth chattering, “shall we go for a butterbeer in the Three Broomsticks?”
-Harry Potter and the Prisoner of Azkaban, J.K. Rowling
Make the authentic alcoholic Butterbeer recipe
Happy October! My favourite month (next to December) is here, and to celebrate, we’re whipping up some butterbeer. In the Harry Potter books, butterbeer is described as being able to make house elves intoxicated, and having only a slight effect on wizards.
So we thought we’d start by making an original recipe from 1594. A digital copy of The good Huswifes Handmaide for the Kitchin can be found here.
Update May 2014: I first made this alcoholic recipe in 2012, but since then, I’ve made it many times over! It comes down to taste preference but I highly recommend using Speckled Hen as your British ale. I also recommend adding half a cup of milk for those who aren’t big beer drinkers, but also for those who are, as the creaminess makes it incredibly delicious. But try a sip without the milk so you know what the ‘real’ taste would be.
Since January 2014 I’ve slowly been creating videos, starting with, no surprise, Butterbeer, showing you the step by step process. I hope you enjoy!
- 1 bottle of British Ale (we used Old Peculiar originally but Speckled Hen is now my favourite)
- 1 tsp pumpkin pie spice
- ⅓ cup of brown sugar
- 2 egg yolks
- 2.5 tbsp of unsalted butter
- Start by pouring the ale into a saucepan. To keep it from 'exciting' (foaming up), angle the saucepan and gently pour the ale down the side into the pan.
- Stir in the 1tsp of spices.
- Gently heat until it comes to a boil, before lowering the heat and simmering for a few minutes.
- In these few minutes, whisk together the yolks and sugar.
- Lower the heat even more and add in the yolks and sugar to the ale.
- Let simmer for 3-5 minutes and remove from heat.
- Stir in the butter until fully mixed in.
- With a hand blender, froth the ale until foam forms. Let sit to cool.
- Using a spoon, hold back the froth as you pour the butterbeer into the beer stein. Leave about an inch of room on the top, spoon on the froth and serve.