Every diehard Harry Potter fan has the same two dreams: to receive a Hogwarts acceptance letter and to drink a warming mug of Butterbeer at the Three Broomsticks. While we can’t help you get into the famed school of witchcraft and wizardry, we can offer you a sample of the frothy brew. Crafted by Supercall’s resident witch, this creamy, boozed up, piping-hot Butterbeer would make Madam Rosmerta proud. It’s a magical combination of homemade butterscotch syrup, cozy baking spices, brown sugar, butter, fizzy ale and scotch. It’s so good, we recommend you batch out a few ahead of time in preparation of your friends casting “accio another round!”
The Ultimate Butterbeer
2 tbsp unsalted butter
.25 tsp ginger, freshly grated
2 tbsp brown sugar
.25 tsp nutmeg
.75 tsp cinnamon
1 tsp vanilla extract
1 oz scotch
1 cup pumpkin ale
1 cup ginger beer
1 tbsp salted butter
1 oz butterscotch syrup
1 egg white, optional
whipped cream, for garnish (optional)
- Melt unsalted butter in a saucepan over low heat. Add fresh ginger, brown sugar, nutmeg, cinnamon and vanilla extract. Raise the heat a little, and simmer until the mixture has cooked down into a liquid, stirring consistently so that the sugar does not burn.
- Lower the heat, add scotch and stir.
- After about one minute, add the pumpkin ale, ginger beer and salted butter. Simmer and stir for four minutes, then remove from the heat.
- Add the butterscotch syrup to the bottom of a glass mug, or use more if you want it extra sweet and butterscotch-y.
- Double strain the liquid mixture through a fine mesh sieve into the glass mug, and briefly stir to incorporate the butterscotch.
- For a foamy head, dry shake the egg white in a shaker, and top the cocktail with the froth. Alternatively, add a dollop of whipped cream for an even creamier drink.
4 tbsp salted butter
.75 cup light brown sugar
.25 cup plus 2 tbsp of heavy whipping cream, divided
1 tsp vanilla extract
- Add the butter and sugar to a saucepan and cook over medium heat, stirring constantly so that the sugar doesn’t burn.
- When butter is melted, whisk in 2 tbsp of heavy cream. Bring to a boil and cook for four minutes, whisking occasionally, until mixture deepens in color.
- Turn off the heat and whisk in remaining .25 cup of heavy cream, followed by the vanilla extract.
- Store in an airtight container or Mason jar in the fridge for up to two weeks.