I was brainstorming butterbeer and thinking, what do I make next? There’s butterbeer cupcakes, butterbeer waffles, butterbeer milkshakes, butterbeer cake, etc etc. And then I thought, instead of creating a gazillion butterbeer recipes, how about I create a butterbeer sauce so you can upgrade ANYTHING to be butterbeer flavoured?
So, because there’s two different types of butterbeer, the 1500’s version Alcoholic Butterbeer and theWizarding World Butterbeer [non alcoholic] version, there will be two versions in the end. This version, which happens to be my favourite out of the two, is based off of the alcoholic flavoured butterbeer.
- 1½ cup white sugar
- ½ cup British ale (Speckled Hen)
- 35g good quality unsalted butter
- ⅓ cup brown sugar
- 1 tsp pumpkin pie spice
- 300ml thickened cream
- In a saucepan, over medium heat, stir together the white sugar, British ale and butter.
- Bring to a boil, then let simmer for 10 minutes.
- Lower heat and add in the pumpkin pie spice and the brown sugar.
- Once the sugar is dissolved, stir in the thickened cream.
- Let cool before pouring into a glass jar. (The mixture will be runny).
- Screw on a top, place in the fridge and let cool.
- Butterbeer sauce will last for 3 weeks in the fridge.
Need some more ideas on how you can use this sauce? Don’t forget to share the butterbeer love around!
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