Harry Potter's Butterbeer
16 ounces butterscotch ice cream topping.
8 tablespoon butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 cup heavy whipping cream
1 teaspoon rum extract, optional
8 cans Cream Soda (12 ounces each, room temperature)
1 cup heavy whipping cream (for topping)
In a large pot, combine butterscotch ice cream topping, butter, salt and vinegar. Cook over medium heat until butter is melted and mixture just starts to bubble.
Remove from heat and add heavy whipping cream and rum extract (optional).
Scoop out ¼ cup of butterscotch mixture and place in a medium bowl. Place in fridge for 5-10 mintues to cool. When cool, pour in 1 cup heavy whipping cream and beat until thickened (you do not have to beat it to stiff peaks, leave it foamy!:)). Set aside.
Pour soda into pot of butterscotch mixture. If mixture is too cold, heat for a few minutes on the stove over medium heat. To serve, pour into mugs and top with whipped cream.
We had lots of fun and escaped those winter "blahs" for an evening!