Saturday, June 19, 2010

Harry Potter's Butterbeer (Cold & Hot)

Butterbeer (Cold)

8 Servings

1 package (13 ounce) butterscotch candy disks
2 cups water

1 liter chilled cream soda
Ice

Unwrap the candy and place it in a saucepan with the water. Bring to a boil, stirring occasionally.
Let the mixture simmer until the candy is dissolved; cool.

Pour about 3/4" of the syrup into a glass, add ice to the top and pour in cream soda. Stir well.



Butterbeer (Hot)

Hot Butterbeer is described as “foamy,” so I like to use a frother when I’m mixing the syrup into the hot milk. I also have an appliance for hot chocolate that has a built in frother which I use when making several servings at a time.

8-12 Servings

1 package (13 ounce) butterscotch candy disks
2 cups water

2 liters heated milk
Freshly grated nutmeg

Unwrap the candy and place it in a saucepan with the water. Bring to a boil, stirring occasionally. Let the mixture simmer until the candy is dissolved; cool.

Pour about 3/4" of the syrup into a mug, add heated milk and stir. Sprinkle with fresh nutmeg.

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