Hot Butterbeer Recipe

5 from 1 vote

Hot Butterbeer Recipe

Experience the enchanting embrace of Hot Butterbeer, a truly delightful elixir that will kindle your taste buds and whisk you away to the mesmerizing realm of wizardry. Served piping hot, this captivating blend of butterscotch, brown sugar, and cream soda, infused with a medley of secret flavors, is nothing short of pure enchantment.

Prep Time20

Total Time20

Course: Drinks

Cuisine: English

Servings: Servings

Calories: 563kcal

Author: Aimee Mars

Equipment

Small Saucepan
Whisk
Candy Thermometer optional
Stand Mixer or handheld mixer

Ingredients

1 cup Brown Sugar
2 tablespoons Water
6 tablespoons Butter
1/2 teaspoon Salt
1/2 teaspoon Apple Cider Vinegar
1/2 teaspoon Rum Extract
1 cup Heavy Cream
4 12 ounce bottles Cream Soda

Instructions

Melt the brown sugar. In a small saucepan over medium heat, combine the brown sugar and water. Optionally, you can attach a candy thermometer to the side. Bring the mixture to a boil while stirring consistently. As soon as it reaches 240º F or achieves a rolling boil (typically around 5 minutes), lower the heat to a simmer.
Make the brown sugar mixture. Incorporate the butter, a pinch of salt, and cider vinegar into the melted brown sugar. Stir diligently until the butter is completely liquefied and all the ingredients blend seamlessly. Remove the mixture from the heat source, and gently mix in the rum extract.
Arrange. Spoon 2 to 3 tablespoons (or more if desired) of the brown sugar base mixture into the bottom of each glass.
Heat the cream soda. In a small saucepan heat the cream soda slightly until just warmed. You can also place it in a microwave-safe measuring cup and heat it in the microwave for about 45 seconds. Then pour it over the brown sugar mixture and gently stir the two together.
Beat the whipped topping. In a medium bowl using a handheld electric mixer beat 2 tablespoons of the brown sugar mixture and the heavy cream together until it’s thickened and starts to form soft peaks.

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