Book Cookin’ Thursday #3: Three Broomsticks’ Butterbeer

I feel calm…but maybe that’s the rum.

Butterbeer, served hot or cold, the drink of choice for the hardworking wizard students at Hogwarts School of Witchcraft and Wizardry. And today, it is the drink of choice for Kerry and her very good sport husband J!

In case you’re not fluent in Potter, butterbeer is a slightly alcoholic drink favoured by wizarding children (only house elves really get hammered on butterbeer, don’t worry). Today it can be found at Universal Studios, and they are VERY careful with their recipe. Its not even on pinterest! So after having no luck with google-ing “official butterbeer recipe” at work for 45 minutes, I landed on a website that had taste-tested all of the unofficial recipes, and comparing them to the real one (This is where I would normally make a joke about nerds not having a life, but today I went to 5 stores to find clear cream soda to make butterbeer for my blog so…I will not make that joke).

The winner, according to the internet, is the Huffington post version , and I will be making the cold drink (it can also be served hot, like a hot toddy).

Butterbeer made its first appearance in the 3rd Harry Potter book: Harry Potter and the prisoner of Azkaban, it generally costs 2 sickles (about 60 pence). And it is magical!

I’ve written out the recipe below, Be sure to note my changes (in red) so you can taste exactly what’s going on in my mouth right now! Deliciousness!



  • 1 cup brown sugar
  • 2 tablespoons of water
  • 6 tablespoons butter
  • 1/2 tsp salt
  • 1/2 tsp cider vinegar
  • 3/4 cup heavy cream (or whipping cream)
  • 1/2 tsp of rum extract (or just use real dark rum…and more like a half shot per glass)
  • 4 bottles of clear cream soda (save yourself the trouble and just go to a grocery store with an international aisle. They are the ONLY people in the world to stock clear cream soda)
  • Wand optional


  1. In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until a candy thermometer reads 240 degrees. If you don’t want to buy a candy thermometer, because that sounds like something out of Willy Wonka, just boil it until it looks like its doing something new. About 4 minutes.
  2. Stir in the butter, salt, vinegar and 1/4 cup of the heavy cream. Set aside to cool slowly to room temperature. Then get bored with that and put it in the fridge to finish cooling, but make sure to stir it often so it doesn’t solidify.
  3. Once the mixture has cooled, add the rum extract. Rum. And forget to add it here, add it at the end. As long as it is added before the cream soda, you’re fine.
  4. With a hand mixer, make the topping: Blend with an electric beater the rest of the cream and 2 tablespoons of the brown sugar mixture.
  5. Divide up the rest of the brown sugar mixture into frosty mugs (Toronto Maple Leafs beer steins). Pour a quarter of the cream soda into each glass and stir to combine, then add the rest of the soda. Top with the whipped topping.

Mischief Managed!

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