Homemade Butter-Beer from Harry Potter

Recently, I have gotten very into soda making through the process of making syrups and adding them to fizzy water. At first however, my soda making skills began with the making of delicious homemade caramel; a delicious 4 ingredient homely sauce which can be added to almost anything sweet and a lot of things salty. The main part of making caramel is boiling sugar. Through the internet, I found out about syrup making as it is essentially caramel making with a flavor of fruit or other things without the addition of butter and heavy cream. In my times of soda making I was able to accomplish a cream soda entirely from scratch, which according to family members was the same as the one’s made by A&W. I made it by making a vanilla and lemon syrup and adding vanilla ice cream and heavy cream. After this, I recreated a Yuzu soda with an orange, lemon, lime, and Margot’s mix based soda. This Yuzu soda is served at one of my favorite ramen restaurants and is to die for. Recently before this recipe, I went to a candy store which has a butterbeer soda which I very much loved. My adding of vanilla ice cream to the soda added a much needed foam and it was something I have been attempting to recreate since. Through this I searched to recreate Butter-Beer in many attempts. For the butterscotch flavored soda, I knew it would be necessary for a butterscotch syrup to be made as a flavor base. Butterscotch syrup is made by boiling brown sugar on medium-high heat until it fizzles, except unlike the making of butterscotch I do not add any butt or heavy cream after the fact. I also would need fizzy water as that is what makes a soda. (I usually have a 2-1 ratio of fizzy water to syrup) I also have ice which I decided to make a more interesting slushie version of the recipe (also friends have told me that is what is served at Universal Studios). I also add vanilla extract and ice cream to every soda I am able to as they each add complexity and a nice balance with the strong syrup. I used a blender to make the slushy as one would, and it was very good, so here’s the recipe.

Recipe Measurements:

2 cups water

1 teaspoon vanilla extract

1 1/2 cup brown sugar (pack it if you want the flavor to be stronger)

Plain Fizzy Water (around two to four cups or what you lust after)

Four large spoonfuls of vanilla ice cream

3 cups of ice (the smaller the ice size the better)

1 blender

1 large cup (to hold the syrup)

1 large pot

Optional: Whipped Cream

Directions:

1. Add the brown sugar, vanilla, and water into a pot and stir until the color is uniform. Cook it for 5-7 minutes but do not stir the mixture around and only swirl the pan conservatively. Once the mixture is a very dark and fizzling slightly, turn the heat off and add the syrup in the large cup and refrigerate it for at least 2 hours. (I recommend 3.5 hours)

2. Once cold, get a blender out and add the syrup, fizzy water, ice cream, and the ice. Mix them together and taste so you can adjust based on your preferences.

3. Add the mixture to a cup and possibly add whipped cream on top. I would personally recommend adding whipped cream yet if you have a sensitive stomach, you should not.

4. Possibly get an upset stomach. Be warned that this drink is very delicious yet also very stomach a CU e inducing