ever read the books and think "i would really like to try butter beer or that pumpkin juice." okay well maybe its just me but here we go anyway.
http://uk.geocities.com/pottermovie/butter.htm
Butterbeer Ingredients: Root Beer or cream soda
Butter
Cream
Butterscotch (chips, sauce or both!)
How to make it:
Pour the (root beer/cream soda) in a cup, and the butter & butterscotch into a a small bowl. Put the bowl of butter and butterscotch in the microwave and melt it.
Then put the root beer in the microwave, but not for long because you want it to be moderately warm, or it isn't fizzy and good anymore!
Pour some melted butter and butterscotch in the root beer but not too much! Then pour some cream (coffee cream) in. Then stir it all up. It might take a few tries to make it to your liking!
For Chilled Butterbeer (Very tasty!)8oz ginger ale or cream soda (seems to work better!)
2-3 tablespoons of butterscotch syrup
Mix in a tall glass and serve over ice.
For Hot, Frothy Butterbeer (These do not include Cream Soda or Root Beer)
Version 1:
2 1/2 cups of milk
2 tablespoons of brown sugar
1 teaspoon of vanilla
1 level teaspoon of butter
ORVersion 2:
2 1/2 cups of milk
1/2 cup of butterscotch chips
1. Heat milk in a small saucepan over medium-high heat.
2. Add the rest of the ingredients. Blend with a small
handmixer if you have one, to make it frothy.
3. Bring the mixture almost to boiling, but not quite.
4. Pour into mugs and serve!
Serve in a traditional English Metal Tankard:
Tankards were a very common form of drinking vessel in England during the 1600s and 1700s. They were made with and without a hinged cover. Smaller versions, which were usually open, were often called mug(g)s. By the mid-1700s, the baluster form, named for its resemblance to the turned supports in a railing, had become popular though the more traditional cylindrical form was still being made.
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