This rich, creamy Butterbeer starts with a quick salted butterscotch sauce made of brown sugar, butter, vinegar, salt, cream, and a touch of rum extract. A few tablespoons of butterscotch sauce mixed with cream soda and topped with whipped cream in a chilled glass produces a frothy delicacy that is guaranteed to delight just about anybody, but especially Harry Potter fans. It makes a great, festive treat for Christmas as well!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salted Butterscotch Sauce
- Brown sugar – Light or dark.
- Water
- Salted butter
- Kosher salt
- Apple cider vinegar
- Heavy cream
- Rum extract
Additional Ingredients
- Cream soda
Equipment
- Candy thermometer – This recipe requires a candy thermometer. But, as far as candy thermometer recipes go, this one is super simple. The syrup just needs to reach 240°F and you’re done!
- Glass beer mugs – While not a requirement, something about a thick, chilled glass fresh from the freezer makes butterbeer taste extra amazing! Any thick glass cup will do.
How to Make Butterbeer
Make Your Salted Butterscotch Sauce
- In a small saucepan, combine some brown sugar and water. Heat, stirring frequently, over medium heat until a candy thermometer registers 240°F. Reduce heat to low and, whisking constantly, add in butter, salt, and vinegar and whisk until smooth. Slowly stir in 1/4 cup of the heavy cream, reserving the rest for later, and whisk until smooth and combined and then remove from heat.
- Add the rum extract and allow to cool to room temperature. Use for Butterbeer or save for later.
Assemble Your Butterbeer
- Pop 4 large glasses or beer mugs in the freezer and 4 12-ounce bottles of cream soda into the refrigerator. Do this with enough time to get them good and cold.
- When ready to assemble your drinks, pull everything out. Combine 2 tablespoons of salted butterscotch sauce with 1/2 cup of whipping cream. Whip with an electric mixer until soft peaks form. Set aside.
- Pour 1/4 cup of the butterscotch (approximately) into each of the chilled glasses. Whisk in 1/4 cup of cream soda in each glass so it becomes frothy. Then add the remaining cream soda to each glass.
- Divide the whipped cream mixture evenly among the four glasses and serve immediately. You can always drizzle a little extra sauce on top if desired.
Storing and Other Tips
- Butterbeer as a drink is best enjoyed freshly made! For the butterscotch sauce, store in an airtight container in the refrigerator and enjoy within 2-3 weeks.
- This sauce isn’t just for drinks! It’s a wonderful topping for ice cream or baked goods as well.
- Salted butterscotch sauce also makes a great little gift!
Frequently Asked Questions
Can I make this ahead of time?
You can definitely make the butterscotch a day or two in advance! Chill your glasses and your cream soda. You can even whip heavy whipping cream a day ahead if desired. Then, simply assemble everything when ready to serve.
Can I make this without a candy thermometer?
For consistency in results I have to recommend using a candy thermometer. If you have a digital thermometer, it may reach that high (Thermapro brand, for example, often reads up to 500°F). If you want to give it a go without a thermometer that’s fine, just be aware your results may vary.
Can I leave out the rum flavoring?
Sure. If you’d prefer a traditional salted caramel flavor, omit the rum flavoring.
Butterbeer with Salted Butterscotch Sauce
Salted butterscotch sauce makes a great Butterbeer or gift around the holidays!
Servings servings
Equipment
Ingredients
- 1 cup packed brown sugar light or dark, packed
- 2 tablespoons water
- 6 tablespoons salted butter
- ½ teaspoon kosher salt
- ½ teaspoon cider vinegar
- ¾ cup heavy cream divided
- ½ teaspoon rum extract
- 4 12-ounce bottles cream soda
Instructions
- Set 4 mugs into the freezer to chill.
- In a small saucepan, combine the brown sugar and water. Heat, stirring frequently, over medium heat until a candy thermometer registers 240℉. Reduce heat to low and, whisking constantly, add in butter, salt, and vinegar and whisk until smooth.
- Slowly stir in ¼ cup of the heavy cream, reserving the rest for later, and whisk until smooth and combined and then remove from heat. Add the rum extract and allow to cool to room temperature. You can use this as a sauce, ice cream topping, syrup, or you can save it for the butterbeer.
- To make the butterbeer, combine 2 tablespoons of the salted butterscotch with the remaining ½ cup of heavy whipping cream and whip with electric beaters until soft peaks form. Set aside.
- Pour ¼ cup of the butterscotch (approximately) into each of the chilled mugs or glasses. whisk in 1/4 cup of cream soda in each glass so it becomes frothy. Then add the remaining cream soda to each glass.
- Divide the whipped cream mixture evenly among the four glasses and serve immediately. Top with extra sauce if desired.
Notes
- Butterbeer as a drink is best enjoyed freshly made! For the butterscotch sauce, store in an airtight container in the refrigerator and enjoy within 2-3 weeks.
- This sauce isn’t just for drinks! It’s a wonderful topping for ice cream or baked goods as well.
- Salted butterscotch sauce also makes a great little gift!
Nutrition
Calories: 511kcal, Carbohydrates: 55g, Protein: 2g, Fat: 33g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 454mg, Potassium: 121mg, Sugar: 55g, Vitamin A: 1181IU, Vitamin C: 0.3mg, Calcium: 81mg, Iron: 0.4mg
Calories: 511kcal
Cost: $5
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Questions & Reviews
I’m giddily excited about this. And, like several of you, I totally get in to books–like, start speaking 18th century English after reading Jane Austen, stay up late at night thinking about the plots, into. Nice to know there are kindred spirits out there! 😉 Bless you for posting this!
I love how you described your books. I feel like I have to come off a week long detox after finishing a series. I get all anxious and panicky when I get close to the end in series that I really like and am constantly wishing there was more. My only hope for myself is that my kids love these series as much as I do and I get to open their eyes to new worlds.
P.S. Must. Make. This. Now.
That is one cute baby…
I LOVE Harry Potter. Thank you!
Your little guy is sooooo cute! Who needs butterscotch when you have a little monkey to chew on? (I feel safe saying this because my little 4-month old guy is totally chew-on-able too. = )
I totally know what you mean after you finish a book or finish watching a TV series and these people you have become so close to just vanish! It’s kind of hard to recover, I often feel like I have lost a good friend.
This is dope.
Okay, I have to admit that once I read Star’s Hollow, I really wasn’t able to concentrate on the rest of the post. I am thrilled that you are a Gilmore Girls fan and it makes me love this website even more! Thanks for all of your amazing recipes. I refer your site to friends all of the time.
“you don’t have to watch for certain colors or consistencies or smells or boil it for 9 3/4 minutes after you get to 240” — I see what you did there 🙂 Well done. Can’t wait to try it.
I have to say that the picture of your cute little baby makes me excited that I’m expecting, even in the middle of morning sickness, and that’s saying something my friend! And as far as the butter beer recipe, I almost licked my computer screen.