Butterbeer from Harry Potter

Fancy a beverage while snogging a muggle at a quidditch match? Butterbeer is the fictional beverage from the world of Harry Potter and while there is no official recipe, we do have some hints on how it’s made. Here I make both a cold and hot version of the drink and MERLIN’S BEARD are they tasty!

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Equipment

1. Irish coffee mug

2. Large glass mug

3. Digital scale

4. Nut milk bag

5. Cream whipper

   1. N2O cartridges

6. Gelatin sheets

7. Xanthan gum

8. Gum arabic

9. Hand blender

10. Cocktail set

11. Angled measuring jigger

    • Version using ml measurements

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Hot Butterbeer

• 2oz (60ml) brown butter-washed bourbon

• 4oz (120ml) spiced apple cider

• Butterscotch foam

1. Add bourbon to a warmed Irish coffee mug

2. Add spiced apple cider and stir

3. Top with butterscotch foam

Brown butter-washed bourbon (Yields 7oz or about 210ml)

• 80g unsalted butter

• 8oz (240ml) bourbon

1. Brown the butter by melting in a skillet or saucepan over medium heat and letting it cook until it turns brown with a nutty aroma (about 5-6 minutes).

2. Add brown butter to a mason jar and combine with bourbon

3. Seal and let rest for an hour, agitating it frequent

4. Put in the freezer for 30 minutes to let butter solidify

5. Strain out the butter solids using a coffee filter and store in the fridge

Spiced apple cider (Yields 6 cups or 1.5L)

• 1/2 gallon (2L) apple cider

• 1/2 tablespoon whole allspice

• 1 teaspoon freshly grated nutmeg

• 5 whole cloves

• 4 cinnamon sticks

• 1 vanilla bean, split lengthwise

1. Add all ingredients to a large pot

2. Bring to just to a simmer over medium heat.

3. Reduce heat to medium-low and simmer for about 1 hour.

Butterscotch foam

• 3oz (90ml) butterscotch schnapps

• 2oz (60ml) water

• 6 dashes cardamom bitters

• 1.1g gelatin

• 0.1g xanthan gum (optional)

1. Combine schnapps, water, and bitters

2. Add half the liquid to a small saucepan

3. Drop in gelatin and dissolve over low heat

4. Pour into a cup or bowl and blend in xanthan gum with hand blender

5. Chill on ice to allow gelatin to set

6. Add liquid to a cream whipper and shake

7. Charge with N20 canister and shake

8. Repeat process with a second N2O charger

9. Store in fridge until ready to use

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Cold Butterbeer

• 1oz (30ml) spiced butter syrup

• 1oz (30ml) pot still rum

• 12oz (350ml) winter ale

1. Add butter syrup and rum to a chilled beer glass

2. Carefully add winter ale

3. Stir gently with a barspoon to mix ingredients

Spiced butter syrup (Yields 7oz or about 200ml)

• 100 grams water

• 75 grams melted unsalted butter

• 100 grams granulated sugar

• 1.4 grams gum arabic

• .2g xanthan gum

• 5 allspice berries, crushed

• 1 cinnamon stick

• a little nutmeg

• 1 clove

1. Add the water to a saucepan along with the spices

2. Simmer for 5 minutes, then strain out the spices

3. Hydrate the gum arabic and xanthan gum in the spiced water using the hand blender

4. Add the melted butter and blend until smooth

5. Add the sugar and blend until smooth

6. Store outside the fridge until needed