Merry Mousketeer
Hey there, hi there, ho there!
- Joined
- Feb 9, 2007
- Messages
- 590
Hey DISers and Harry Potter fans,
Our local newspaper, the Sacramento Bee, ran a story today on how to brew your own home version of Butterbeer. So, will someone who has had the "real" thing at The Wizarding World of Harry Potter at Universal make up a batch in their cauldron at home and tell us how it measures up?
Based on the amount of sugar in the recipe, I now understand why this beverage is so popular. Cheers!
Recipe: Butterbeer
Published Wednesday, Jul. 14, 2010
Prep time: 10 minutes
Cook time: 5 minutes
Serves 4
Note: The prep time does not include the cooling time for the brown sugar mixture.
INGREDIENTS
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
INSTRUCTIONS
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream.
Use an electric mixer to beat the sugary cream until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the rest of the brown sugar mixture among 4 tall glasses (about 1/4 cup for each glass).
Add 1/4 cup of cream soda to each glass, then stir to combine.
Fill each glass nearly to the top with additional cream soda, then spoon the sugared whipped topping over each.
© Copyright The Sacramento Bee. All rights reserved.
Our local newspaper, the Sacramento Bee, ran a story today on how to brew your own home version of Butterbeer. So, will someone who has had the "real" thing at The Wizarding World of Harry Potter at Universal make up a batch in their cauldron at home and tell us how it measures up?
Based on the amount of sugar in the recipe, I now understand why this beverage is so popular. Cheers!
Recipe: Butterbeer
Published Wednesday, Jul. 14, 2010
Prep time: 10 minutes
Cook time: 5 minutes
Serves 4
Note: The prep time does not include the cooling time for the brown sugar mixture.
INGREDIENTS
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
INSTRUCTIONS
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream.
Use an electric mixer to beat the sugary cream until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the rest of the brown sugar mixture among 4 tall glasses (about 1/4 cup for each glass).
Add 1/4 cup of cream soda to each glass, then stir to combine.
Fill each glass nearly to the top with additional cream soda, then spoon the sugared whipped topping over each.
© Copyright The Sacramento Bee. All rights reserved.
