Harry Potter's Butterbeer

I've been dying to go see Universal Studio's new Wizarding World of Harry Potter! Friends have told me it's packed and the buzz on the street is that you MUST go have some Butterbeer at Hogsmeade. So, to escape the winter blahs we came up with our own version of Butterbeer and turned the kitchen into Hogsmeade for the day. Fun! I think the kids liked it...I could only drink a little because it's very rich!

Harry Potter's Butterbeer
Serves 8
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.

According to J.K. Rowling, Butterbeer is served cold in bottles and hot in foaming tankards. We definitely liked it better warm but you're welcome to chill before serving if desired.
What a great Wizard-in-training!...
We had lots of fun and escaped those winter "blahs" for an evening!
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