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.
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:
Read about my Harry Potter Picnic here. Watch the episode: