Hey all! Anyone who knows me knows that I have been obsessed with butterbeer drink from the Wizarding World of Harry Potter Orlando Theme Park and the ironic part is that I am not even a Harry Potter fan. Yes, that is true. I never read the books and fell asleep in the first two movies at the theatre. However, I thoroughly enjoyed the theme park and the butterbeer drink (first time I was there, I had three in one day) — a true testament of how well the folks put together the theme park for all levels of interests.
Anyways, since I live in the DMV area, it was harder to get butterbeer until a new hot pot restaurant called Hot Spot in Fairfax, VA decided to open up and serve butterbeer. However, it’s the liquid form version and I love the slushy version. I couldn’t complain much, because it was the next best thing — until now. I know this recipe has been a long time coming and I apologize for the wait! Hopefully it was well worth it, so let’s get started. =)
Light or dark brown sugar
Half pint heavy cream
Stewart cream soda
Small saucepan over medium, combine the 1 cup brown sugar and 2 tablespoons water. Bring to a gentle boil. Stir in the 2 tablespoons butter, 1/2 teaspoon salt, 1/2 teaspoon cider vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in 1/2 teaspoon rum extract.
Mixing bowl, combine 1 or 2 teaspoons sugar, 1 or 2 teaspoons brown sugar and 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. Don’t over whip or it’ll be too thick.
Pour brown sugar mixture into blender. Add in cream soda ice cubes (optional: 2T of whipped rum) — pulse a little, then add in half bottom of cream soda and blend the rest. Pour into your favorite mug, fill to the top with rest of cream soda, then top it off with whipped cream. Enjoy!