After trying out some cold Butterbeer recipes, we thought we should attempt to replicate the hot Butterbeer now served at the Wizarding World of Harry Potter at Universal Orlando Resort. These would make great treats for your New Years Eve party and you could even add a little Irish cream to make a more “adult” version.
Hot Butterbeer Recipes
I’ve modified all the Butterbeer recipes, below to make a single serving. To make more servings, just multiply these recipe amounts by the number of servings you wish to serve!
Butterbeer Recipe #1
This Butterbeer recipe is pretty close to the “real” thing at the Wizarding World of Harry Potter. It’s certainly closer than the two cold recipes that we tried, last week.
Butterbeer Recipe Ingredients:
- 10 OZ of Cream Soda (1 & 1/4 cups)
- 1 Tbsp of Salted REAL Butter
- 1/2 Cup Butterscotch chips
- 1/4 Cup Heavy Cream
- Put the Butterscotch Chips and Butter in a microwave safe bowl. Heat for 30 seconds. Stir and Heat for another 30 seconds. Now add the Heavy Cream to the bowl.
- Microwave in 30 Second increments again. Stirring each time. It usually takes about 4 times (2 minutes) to get the right consistency. Set your mixture aside. The chips and butter should be a thick stir-able paste.
- Heat Cream soda in the microwave for 90 seconds. BE VERY CAREFUL! Microwaves times vary. Make sure not to over heat the Cream Soda or all of the fizz will be gone.
- Pour Butterscotch mixture into heated Cream Soda.
- Stir & Serve!
Butterbeer Recipe #2
Butterbeer Recipe Ingredients:
- 1/2 cup light or dark brown sugar
- 1 tablespoons water
- 3 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon cider vinegar
- 1/8 cup heavy cream, divided
- 1/4 teaspoon rum extract
- Two 12-ounce bottles cream soda
- In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240F on a candy thermometer.
- Stir in the butter, salt, vinegar and 1/2 heavy cream.
- Mix in the rum extract.
- In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. (When I made this recipe, I went the fast route and just used a can of whipped cream for this step. Worked out just fine).
- To serve, divide the brown sugar mixture between 2 tall glasses (about 1/8 cup for each glass). Add 1/8 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
You may choose to heat the cream soda. Otherwise, this is more of a lukewarm Butterbeer, rather than hot Butterbeer.
Either of these Butterbeer recipes could be served cold by either freezing or cooling the final product. As mentioned above, you could also turn them into adult versions for a New Years Eve party or other adult gathering by adding Irish cream and/or substituting Irish cream for the heavy cream.
Give them a shot and let us know what you think in the comments!