There is no better way to start off a year (or a trip or a celebration), than with Butterbeer. The 1500’s alcoholic version of Butterbeer has always been a favourite on the site, but I also get asked about non-alcoholic versions. I’m still working on a similar tasting version, but this recipe is for all of those who have been on holiday, visited the Wizarding World or done the Studio Tour, and need a sugary sip of their version when you get home.
There’s quite a few versions out there on the web, and while I couldn’t bring any back for taste testing as I made it, I did make notes as a reminder as I drank. Hopefully this will help curb any cravings you might have, and make your trip experience last just that bit longer.
- 2 cups white sugar
- 1 cup water
- ⅛ tsp cream of tartar
- 1 tsp vanilla paste or 1 vanilla bean
- To make creaming soda from scratch, in a saucepan pour in the white sugar and water.
- Stir over medium heat until dissolved, then add in the cream of tartar and the vanilla.
- Place in a candy thermometer and cook until it reaches 100C or 210F.
- Remove from the stove and let sit for an hour, not only to let it cool, but for the vanilla flavour to infuse.
- In your Butterbeer mug, pour in 2 tbsp of the creaming soda syrup, 2 tbsp of butterscotch syrup, and top with soda water. Give it a stir.
- In a mixer, add in the whipping cream, 1 tsp of imitation butter flavour and the 1 tbsp of white sugar. Beat until the cream is thick.
- Scoop onto the top of the Butterbeer soda and serve.