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.

Wizarding World Butterbeer | Harry Potter

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★★★★★

5 from 1 reviews

• Author: Bryton Taylor @ Food in Literature
• Yield: 6

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Ingredients

Units USM Scale 1x2x3x

Made From Scratch Creaming Soda

• 2 cups white sugar
• 1 cup water
• 1/8 tsp cream of tartar
• 1 tsp vanilla paste or 1 vanilla bean

Butterbeer:

• 3/4 cup creaming soda syrup
• 3/4 cup Butterscotch Syrup
• Soda Water
• 300ml Whipping Cream
• 1 tsp Imitation Butter Flavour
• 1 tbsp white sugar

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Instructions

Creaming Soda

1. To make creaming soda from scratch, in a saucepan pour in the white sugar and water.
2. Stir over medium heat until dissolved, then add in the cream of tartar and the vanilla.
3. Place in a candy thermometer and cook until it reaches 100C or 210F.
4. Remove from the stove and let sit for an hour, not only to let it cool, but for the vanilla flavour to infuse.
5. 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.
6. 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.
7. Scoop onto the top of the Butterbeer soda and serve.