If you’re a Harry Potter fan or just enjoy Butterbeer at The Wizarding World of Harry Potter™, you can easily make this fun, whimsical drink at home! Both the regular (cold) and frozen versions have a cream soda base and feature the flavors of butterscotch and vanilla. This recipe is non-alcoholic as-is, but it’s easy to spike for the adults!
Add the butter to a medium-sized saucepan over medium heat. Once melted, stir in the brown sugar, salt, and cream of tartar. Cook until the sugar is melted and the mixture is boiling, about 1 to 2 minutes, stirring occasionally.
Carefully add the cream (it will bubble up), and stir to combine. Let it boil for about 3 to 5 minutes until it’s thick enough to coat the back of a wooden spoon, stirring occasionally. It should reach 225F on a candy thermometer, but you don’t really need a candy thermometer to make this.
Remove from the heat and stir in the vanilla.
Use it now, or let it cool to room temperature and store it covered in the fridge for up to 2 months. Before serving, reheat it in a double boiler on the stovetop or in 10-second increments in the microwave, stirring between each increment.
To Make the Frozen Butterbeer:
At least 3 hours before you want to make the Butterbeer, pour 2 cups of cream soda into ice cube trays and let it freeze until solid.
Once frozen, add the frozen cream soda cubes, vanilla ice cream, liquid cream soda, butter extract, rum extract, and salt to a blender. Process until smooth, tamping down as necessary. Be careful not to over-process or it won’t be thick and creamy.
To Serve:
Divide the Butterbeer between 4 glasses. Top each with ¼ cup whipped cream and 2 tablespoons of butterscotch syrup.
Serve immediately.
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Notes
To Make Regular Cold Butterbeer (Not Frozen): Gently stir together 3 cups cream soda, 1 teaspoon vanilla extract, ½ teaspoon butter extract (optional), and ¼ teaspoon rum extract (optional) in a large pitcher, being careful not to over-mix so your soda doesn’t go flat. Pour into serving glasses, spoon the whipped cream on top, and drizzle on the butterscotch sauce. Serve immediately.
To Reduce the Sweetness: Use half sparkling water and half cream soda.
To Make Alcoholic Butterbeer: Add a shot of scotch, rum, bourbon, vanilla vodka, or butterscotch schnapps to each serving.