The following article is one that I originally wrote and published five years ago (31st of July 2009) on my personal blog. In honour of Harry Potter’s birthday, I am sharing my personally crafted recipe for Butterbeer. I do hope you enjoy it!
I am a great fan of the Harry Potter series by J. K. Rowling. Anyone who knows me or who has followed my Twitter feed or Facebook status updates, can attest to this fact. Perhaps more so than they would like.
Ever since the third book, Harry Potter and the Prisoner of Azkaban, there has always been one aspect of Harry’s universe, an aspect I always considered could be a real possibility, that, more than anything, I wish I could experience. The longing has always been there, at the distant edges of my psyche, buzzing around my stray thoughts like a hard to catch Snitch. Not magic. Not the Time-Turner. Not even a draft of Felix Felicis. Nothing but the warm and slightly intoxicating taste of Butterbeer!
Alas, I hear your cries of doubt, but fear not for the fabled drink of drinks does indeed exist.
For the last two weeks, I have taken to scouring the Internet in search of the perfect Butterbeer recipe. Some have certainly come delectably close, but none, that I can tell, appear to have perfected a brew like Madam Rosmerta’s. That is, I dare say, until now!
Through hours of gruelling brewing, I have managed to create, what I believe to be, the drink J.K. Rowling herself envisioned. Two variants, each unique, but both filled with delicious near butterscotch-like, tipsy house-elf inducing, goodness. Just in time too, for what better way is there to celebrate Harry Potter’s birthday (31st July) then with a mug of warm tingly Butterbeer?!
As previously mentioned, I have devised two variants of Butterbeer. The first and primary recipe is for Madam Rosmerta’s Butterbeer, which is made with real alcohol, but only just enough to fully recreate that all encompassing warm and fuzzy feeling. The second incarnation, Aberforth’s Butterbeer, is specifically designed for the underage Butterbeer drinker. In all honesty, the primary recipe is relatively weak and should be suitable for children too, just as long as it is handed out in moderation and under strict adult supervision [Ed’s note: Vamers supports responsible drinking].
Madam Rosmerta’s Butterbeer
To create a single mug of authentic Madam Rosmerta’s Butterbeer, you will need the following ingredients:
- 200 millilitres of Sprite (you may use Ginger Ale if you prefer the taste)
- 100 Millilitres of Guinness (you may use a lighter or less bitter ale/beer if you prefer – be aware that cider’s make the concoction tangy)
- 2 tots (capfuls if you prefer) of Butterscotch schnapps (or 2 table spoons of butterscotch syrup, for less of a kick).
- 1 egg yolk (separate the white of egg from the yolk)
- 2 large tablespoons of honey
- 1 large table spoon of pure butter (white butter is best)
- 1 scoop of vanilla flavoured ice-cream
- a pinch of cinnamon
- a dash of nutmeg
Step 1: Pour the Sprite and Guinness into a deep set pan over a medium to high heat. Make sure to watch the contents of the pan carefully. When the solution appears to reach a boil, remove the pan from the hotplate and set the heat to low.
While the solution is coming to a boil, mix and beat the following ingredients together with a whisk: egg yolk, butterscotch schnapps, honey, with a sprinkle of cinnamon and a touch of nutmeg.
Slowly incorporate the warm solution into the mixture of ingredients, using a large serving spoon or similar equivalent, all the while continuing to beat the mixture with a whisk. This is to prevent the egg yolk from turning into scrambled eggs. Five large serving spoonfuls should do the trick.
Place the Sprite and Guinness solution back onto a hotplate at a low heat. Then pour the mixture into the liquid solution and use the whisk to stir the brew. The brew should now be the colour of a medium brewed tea.
Allow the brew to simmer for a few (5) minutes and then add the butter. Use the whisk to ensure the butter completely melts into the brew.
Pour the brew into your desired instrument of consumption, wait 5 – 10 minutes (it tastes better when it is not too hot), then drop a scoop of vanilla flavoured ice-cream on the top, add a speckle of cinnamon and a spot of nutmeg, and ‘voila’, Butterbeer! Slurp slowly and let the warm, fuzzy, butterscotch-like substance consume your entire being!
Alternatively, if you are keen to try Madam Rosmerta’s Butterbeer, but without a kick, simply substitute the Guinness for Sprite or Ginger Ale and the Butterscotch Schnapps for Butterscotch Syrup. It will have a similar effect. Be warned though, without the beer it will be extremely sweet. The Aberforth variant of Butterbeer requires less work and tastes great, but, in my opinion, does not taste the way I envisioned Butterbeer to taste. However, everyone’s tastes do differ. Thus, without further ado, here is the Aberforth Butterbeer brew:
To create a single mug of Aberforth’s Butterbeer, simply do the following:
Pour 100 millilitres of Sprite, 100 millilitres of Ginger Ale (or Sprite again if you prefer) and 100 millilitres of Milk into a mug. Then add a large tablespoon of Butterscotch syrup (or, for an added kick, replace the syrup with some Butterscotch schnapps). Place the mug into the microwave and heat on high for approximately three minutes. In a blender, place a scoop of vanilla ice-cream, a large table spoon of butter, a shake of cinnamon and a freckle of nutmeg. Once the liquid has been heated, quickly place into a blender and blend on high for one minute (also tastes great cold). Serve and enjoy!
I thoroughly hope you enjoyed reading this post and that you do not forget to cheers Harry for his birthday! Furthermore, may the Butterbeer ‘warm’ your cold winters day, in some magical way.
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