BUTTERBEER
Start to finish: 1 hour (10 minutes active)
Servings: 4
•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
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 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 until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 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 whipped topping over each.
Or for an Easier Recipe:
Regular Homemade Butterbeer Recipe
1 Bottle IBC Cream Soda (tastes exactly like the regular Butterbeer base)
Foam (makes enough for two servings of Butterbeer):
1/3 Cup Heavy Cream
2 Tablespoons Sugar
1 Tablespoon Powdered Sugar
1 Teaspoon Vanilla Extract
Whip to desired consistency.
Pour Cream Soda into Butterbeer Stein or Beer Pilsner.
Layer foam on top with spoon, let rest for 10-20 seconds for the soda to carbonate the foam.
