Harry Potter and the Quest for the Perfect Butterbeer

Butterbeer Barrel


J.K. Rowling has given the world many great things with her Harry Potter series.

From memorable quotes and imaginative characters to awesome spells and the blossoming of Emma Watson, we should be thankful to J.K. Rowling for bestowing upon us the gift of the Potter.

Emma Watson

But the one thing that has always excited us about the series is butterbeer.

Described as a popular wizarding beverage with a taste that is “a little bit like less-sickly butterscotch”, it can be bought for two Sickles (or roughly SGD1.20) per pint at the Hog’s Head. However, here in the Muggle world, we have to make do with homemade versions. Most recipes are for child-friendly non-alcoholic versions, but over here, we believe in making our drinks alcoholic. Preferably strong. These butterbeers will put the Impedimenta on you if you drink one too many.


Here are two  recipes that do the magical brew justice.



Via Rebecca Crump (EzraPoundCake.com)


Butterscotch Cream Mixture:

4 egg yolks

1/3 cup sugar, plus 1 tablespoon

1 pint (2 cups) whole milk

1 cup heavy cream

3/4 teaspoon ground ginger

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

6 ounces (3/4 cup) butterscotch schnapps

1 tablespoon bourbon or rum (optional)

Beer Mixture:

1 bottle of beer

1/4 cup light brown sugar

1 tablespoon unsalted butter

Kosher salt


For the Butterscotch Cream Mixture: In a large bowl (or the bowl of a stand mixer), beat the egg yolks until they lighten in color.

Gradually add the 1/3 cup sugar, and continue to beat until it is completely dissolved. Set aside.

In a saucepan over medium-high heat, stir the milk, cream and spices, and bring just to a boil, stirring occasionally.

Remove the pan from the heat, and gradually add small amounts of the hot mixture into the egg and sugar mixture, whisking the entire time.

Pour everything back into the pot and heat until the mixture reaches 160 degrees F. Remove from the heat, and stir in the butterscotch schnapps and bourbon or rum (if using).

Pour the butterscotch cream mixture into a bowl, cover, and chill in the refrigerator.

For the Beer Mixture: In a saucepan over medium-high heat, warm the beer. Add the sugar, and whisk until the sugar dissolves. Add the butter, and whisk until it melts. Whisk in a pinch of salt, and remove from the heat.

To Serve Warm: Pour the warm beer mixture into glasses. Set aside. Whisk your butterscotch cream mixture (or froth it with an immersion blender), add a small amount to the glass, and stir. Serve immediately.

To Serve Cold: Let the warm beer mixture cool to room temperature. Set aside. Whisk your butterscotch cream mixture (or froth it with an immersion blender), add it to the glass, and stir. Serve immediately. (If you’ve been storing the beer mixture in the fridge, it will have a layer of butter and sugar collected on its surface, so you’ll need to warm it over low heat before adding it to the cold butterscotch cream.)


Strong Butterbeer

More Butterbeer


1 – 2 oz. butterscotch schnapps, depending on how sweet you want it (I prefer 1 oz.)

2 oz. whipped cream flavored vodka

6 oz. cream soda

1 large spoonful marshmallow fluff + just a smidge of butterscotch schnapps


In a tumbler, mix together the ice, schnapps, vodka, and cream soda.

Strain into a chilled clear pint glass.

In a small container, use a fork to whip together marshmallow fluff and a smidge of schnapps.

Keep whipping until liquid and easily pourable (2-3 minutes).

Pour on top of butterbeer as the “head.”



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