Absolutely — here’s the BEST Butterbeer recipe you can make at home — rich, creamy, and full of that magical, butterscotchy flavor straight out of Hogsmeade. No alcohol, just pure wizarding indulgence (with an optional adult version at the end).
🧙♂️ The Ultimate Butterbeer Recipe (Hot or Cold)
🔥 Hot Butterbeer or ❄️ Cold Butterbeer — Your Choice!
🧾 Ingredients
For the Butterscotch Syrup:
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1 cup light brown sugar
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2 tbsp water
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6 tbsp unsalted butter
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1/2 tsp kosher salt
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1/2 cup heavy cream
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1 tsp vanilla extract
For the Butterbeer Drink:
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2 cups cream soda (chilled if cold version, or gently warmed for hot)
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1/4 cup of the butterscotch syrup (above)
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1/4 tsp butter flavoring or 1/2 tsp rum extract (optional, but magical)
For the Creamy Topping:
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1/2 cup heavy whipping cream
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2 tbsp marshmallow fluff (or powdered sugar)
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1–2 tbsp leftover butterscotch syrup
🔪 Instructions
1. Make the Butterscotch Syrup:
In a small saucepan:
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Combine brown sugar and water over medium heat until sugar dissolves.
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Add butter and salt; stir until melted.
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Slowly whisk in the heavy cream and let it bubble for 2–3 min.
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Remove from heat, stir in vanilla. Let cool slightly.
✅ This syrup can be made ahead and stored in the fridge for up to a week.
2. Make the Drink:
For Hot Butterbeer:
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Warm cream soda gently in a saucepan (do NOT boil).
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Stir in 1/4 cup butterscotch syrup and optional butter/rum extract.
For Cold Butterbeer:
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Mix chilled cream soda with syrup and extract in a frosty mug.
3. Make the Whipped Topping:
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Whip cream until soft peaks form.
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Fold in marshmallow fluff and 1–2 tbsp butterscotch syrup.
4. Assemble!
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Pour Butterbeer into mugs.
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Top generously with whipped cream.
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Drizzle with extra butterscotch syrup if you’re feeling fancy.
🧚 Optional Adult Twist:
Add a shot of butterscotch schnapps or spiced rum to each mug before topping with cream.
✨ Pro Tips:
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Want it frothy like at Universal Studios? Blend the drink + whipped topping together for 10 seconds!
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Make a frozen version by blending all with ice.
Want a dairy-free or vegan Butterbeer? Let me know and I’ll whip up a plant-based version too!