Chilled, Foamy Butterbeer
Whether you like your butterbeer hot, iced, boozy, or clean, I’ve finally got the recipe for you. Personally, I see no way to drink it other than hot and boozy.
#youreawizardharry
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what you need
1 bottle of cream soda [My brand of choice is Virgil’s Vanilla Cream]
2 oz butterscotch liquor chilled [My brand of choice is Dr. McGillicuddy’s which is, admittedly, quite difficult to find but quite worth the effort of finding it]
*note the use of “liquor” over “schnapps”
1/3 cup whipping cream
1 tablespoon sugar
a dash of cinnamon
freshly ground nutmeg for topping
1/2 tablespoon lemon zest
(optional) 2 oz cognac (or dark rum in a pinch)
how to make it
(makes 2 servings)
Whip the cream with the sugar into soft peaks. Just before it comes together, add the cinnamon to incorporate. A very soft whip works best as it allows the cream to infuse the cocktail more readily.
Add the cognac, lemon zest, and butterscotch liquor to a cocktail shaker with ample ice and shake vigorously.
Strain the mixture into two tall, preferably frosted glasses. Add a few ice cubes and pour the cream soda on top.
Top with two dollops of the softly whipped cream and grate some fresh nutmeg lightly on top.
Enjoy immediately, preferably while watching Harry Potter or playing Hogwarts Legacy.
