Cheers, mates! It’s time to talk about Hogsmeade! But mostly Butterbeer! Because yum.

This week on a very special episode of Yer a Wizard, Harry, we head to the kitchen! We try our hands at three different recipes for butterbeer and give YOU the lowdown on the best of the bunch (see all recipes below). And of course, the Quizzich cup continues and we talk about Lupin and Boggarts.

Bijaya’s Butterbeer

Ingredients

1/2 cup butterscotch sauce (use 1/3 cup for a less sweet version)
4 cups apple cider
1/2 cup bourbon, or more or less to your taste (optional)
1 cup ginger beer OR sub ginger ale
2 tablespoons vanilla
2 tablespoons butter
Whipped cream, for garnish
Edible Gold Stars or cinnamon, for garnish
Directions
1. Combine the butterscotch sauce, apple cider and bourbon in a large pot and cook over medium heat until steaming, about five minutes.

2. Stir in the ginger beer and cook another 1-2 minutes or until warmed through. Remove from heat and stir in butter and vanilla. Ladle into mugs.

3. Serve with whipped cream and cinnamon.

Michael’s Butterbeer

1 oz Butterscotch Schnapps
1 oz Vanilla Vodka
6 oz of Cream Soda
1 c. heavy cream
2 tbsp. sugar
2 tsp. pure vanilla extract
1/4 c. melted butter

Butterbeer Base:
Combine cold cream soda, with Schnapps and Vodka

Make topping:
beat heavy cream until stiff peaks form
Fold in sugar and vanilla extract, then melted butter until no longer streaky

Finish:
Pour butterbeer base into a chilled mug
ladle on topping

Sarah’s Butterbeer

12 oz. beer (British style ale – like Old Speckled Hen – don’t use an IPA or lager.)
1 egg yolk 
1/4 cup brown sugar 
1/16 tsp. nutmeg 
1/16 tsp. cloves 
1/16 tsp. ginger 
2 Tbsp. butter 

 

Put the egg yolk into a saucepan and slowly whisk in beer. Add sugar and spices and heat over medium-high heat until mixture just starts to come to a boil. Remove from heat, add butter, and whisk until mixed. Serve hot.

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