Short and Sweet

When I first cracked the pages of Harry Potter and the Prisoner of Azkaban, I fell in love with the concept of butterbeer. Butterbeer is a slightly intoxicating libation which J.K Rowling deliciously describes in the third book of the series. I love anything having to do with caramel or butterscotch, so this liquid goodness seemed to be the stuff of my dreams. I have absolutely no clue why it took me this long to try to "brew" it at home.

Wintry weather descended upon Alabama this weekend, and I thought it would be the perfect time to try my hand at this concoction. My neighbor, husband and I went to the beach house, and on the way I picked up a bottle of butterscotch schnapps in preparation for my experiment. I thoroughly researched recipes on the internet; I was comforted to find others as obsessed as I am about butterbeer. I found hot and cold versions. I found recipes with melted butter, and others with spices like nutmeg and cinnamon. (I even found a recipe for pumpkin juice, which I will try closer to Halloween).  One ingredient almost every recipe had in common was cream soda, probably for the carbonation requirement. I used the diet version, in an attempt to decrease the excessive sugar in the recipe.  After throwing out the first batch due to a cream-curdling incident, we managed to concoct what I believe is authentic butterbeer. Only Madam Rosmerta can say for sure, though.

As for the taste, it's like liquid gold sliding down your throat and puddling in a buttery pool at your feet.
Butterbeer
Serves 4

4 cups cream soda
1 tablespoon butter
2 tablespoons brown sugar
4 shots butterscotch schnapps

Place cream soda in a medium saucepan and heat to a light boil. Meanwhile, microwave butter and brown sugar in a bowl until melted, stirring frequently. Pour butter and sugar mixture in the saucepan and stir until it is dissolved. Pour into 4 cups and top with a shot of schnapps. Stir and serve.  

Diet Butterbeer
Serves 4

4 cups diet cream soda
4 shots butterscotch schnapps

Place cream soda in a medium saucepan and heat to a light boil. Pour into 4 cups and top with a shot of schnapps. Stir and serve.