Saturday, March 17, 2012

Tribute to Harry Potter!

I made this creamy delightful drink on Halloween on last year as I dressed as a Hogwart's student from Harry Potter complete with a cloak, a Gryffindor badge and broom.

Today I've been lying around pathetically on the couch recovering from a cold reading the final book, Harry Potter and the Deathly Hallows. It's taken me months but today was the faithful day that I completed it. It's as if I've put part of my childhood to rest. Thus I decided to share this Harry Potter inspired recipe on this day.

I especially like it with spiced rum! After all it is also St. Patty's Day weekend!

P.S. Don't be frightened by imitation butter, it's actually VERY tasty!

Courtesy of Darla of Bakingdom

Six  12-ounce bottles chilled cream soda [I prefer IBC (which is vegan) or Polar Classics Vanilla, but any will work perfectly], substitute diet cream soda for a still yummy sugar-free version
3 teaspoons (1 tablespoon) imitation butter flavor, or 2 tablespoons clarified butter (instructions linked above **clarified butter does not always blend well with the cold beverage, see info above**)
*The original recipe from Darla calls for 1 oz of rum. I chose to put in 2 oz and I also drizzled some rum over the top of the foam. I used an Old Rum, which I bought last year on a birthday trip to Bermuda. 
FOR THE FOAM (Vegan/Dairy-free recipe linked above)
2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter (if using clarified butter, double the amount to 3 teaspoons, or 1 tablespoon)
To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.

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