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Friday, November 19, 2010


 In honor of today's release of "Harry Potter and the Deathly Hallows:Part 1", I decided that I would try out a recipe for butterbeer.  I was able to locate several recipes through searching online, and have combined and modified to come up with this version. Although it is served chilled at "The Wizarding World of Harry Potter" at Universal Studios, it is chilled in bottles or served hot in the books. Since it was chilly today, we had ours warmed up.  I enjoyed it very much, and also made a version for the girls by using 1/2 teaspoon rum extract instead of actual rum. 
  • 1 cup dark brown sugar
  • 2 tablespoons water
  • 6 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cider vinegar
  • 3/4 cup heavy cream, divided
  • 1 shot rum
  • 1 liter cream soda, warmed
    In a small saucepan, combine the brown sugar and water. Cook on medium heat, stirring often, until the mixture reads 240 degrees F on a candy thermometer.
    Stir in the butter, salt, vinegar and 1/4 cup heavy cream.  Remove from heat and add rum/extract.
    In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
    To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 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 cream over each.

    I served these in beer mugs that I bought at Bed Bath and Beyond. Except for D's. She's not that big yet, so she had hers in a sippy cup. She's big enough for the kind with a straw at least. 

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