Harry Potter Butterbeer? Well, this tastes exactly like I always imagined it would! And it's perfect for those crisp fall evenings watching the movies.
Butterbeer
Serves: 4
1 C. brown sugar
2 Tbsp. water
6 tbsp. butter
1/2 tsp. salt
1/2 tsp. cider vinegar
3/4 C. heavy cream
1/2 tsp rum extract
4 12oz. bottles club soda * (*using unsweetened soda makes it tollerably sweet, rather than over-the-top unbearably sweet like other recipes calling for cream soda or Sprite.)
In small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 deg. on candy thermometer. Stir in the butter, salt, vinegar and 1/4 C. heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 Tbsp of brown sugar mixture and remaining 1/2 C. heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped.
To serve, divide the brown sugar mixture between 4 tall glasses. (about 1/4 c. for each glass). Add 1/4 C. of club soda to each glass, then stir to combine. Fill each glass nearly to the top with additional soda, then spoon the whipped topping over each.
Butterbeer
Serves: 4
1 C. brown sugar
2 Tbsp. water
6 tbsp. butter
1/2 tsp. salt
1/2 tsp. cider vinegar
3/4 C. heavy cream
1/2 tsp rum extract
4 12oz. bottles club soda * (*using unsweetened soda makes it tollerably sweet, rather than over-the-top unbearably sweet like other recipes calling for cream soda or Sprite.)
In small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 deg. on candy thermometer. Stir in the butter, salt, vinegar and 1/4 C. heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 Tbsp of brown sugar mixture and remaining 1/2 C. heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped.
To serve, divide the brown sugar mixture between 4 tall glasses. (about 1/4 c. for each glass). Add 1/4 C. of club soda to each glass, then stir to combine. Fill each glass nearly to the top with additional soda, then spoon the whipped topping over each.
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