You should know something about me. I am passionate about butterbeer. Why? Because I adore Harry Potter and think butterscotch is possibly the most underrated flavor. Everything is caramel-this, caramel-that. Where is the love for butterscotch? This butterbeer recipe features a homemade butterscotch with apple cider vinegar that reacts with the carbonation in cream soda to foam like beer. It’s magically delicious!
I can’t take credit for this recipe. I did not invent it, though I did chunk the whipped cream component several years ago. It’s honestly just too rich with whipped cream and that actually flattens the foam so I prefer this version.
If you want an *adult* version of Butterbeer, add a shot of rum to each glass before topping off with cream soda. Enjoy!
Butterbeer
Serves 4
1 cup dark brown sugar
2 tablespoons water
6 tablespoon butter, cold and cut into pieces
1/2 teaspoon salt
1/2 teaspoon apple cider vinegar
1/4 cup heavy cream, divided
Four 12-ounce bottles cream soda
- In a medium saucepan over medium heat, whisk together brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees Fahrenheit on a candy thermometer.
- Turn off heat and whisk in the cold butter until completely melted. Whisk in salt, apple cider vinegar, and heavy cream. Let cool to room temperature.
- Once mixture is completely cooled, add 1/4 cup of the butterscotch sauce in 4 tall glasses. Add 1/4 cup of cream soda to each glass, stir briskly to combine. Fill each glass to the top with more cream soda and enjoy!
Watch me make it:
@therosetable Homemade #butterbeer for your #HarryPotter party! Recipe: therosetable.com. Full episode on YT! Link in bio. #hogsmeade #diagonalley #harrypotterparty #fyp #harrypottertiktok #potterhead
Intriguing recipe!
What would be the best way to store the butterscotch sauce and for how long do you think it would keep?
Hi Kate! GREAT questions. I’ll add this info to the post! The butterscotch sauce is best stored in a container in the refrigerator and it easily lasts a week or two. I made the sauce last week and I’m about to serve butterbeer right now actually!