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Butter Beer

Nothing quenches the thirst of a witch or wizard quite like a cold glass of butter beer. Enjoy this creamy, butterscotch beverage from Three Broomsticks in the comfort of your own home.

Tasty Team
Total Time

50 minutes

50 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Total Time

50 minutes

50 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

Butterscotch Syrup

  • ⅓ cup unsalted butter (75 g)
  • 1 ½ cups dark brown sugar (300 g)
  • ⅓ cup light corn syrup (110 g)
  • ⅔ cup heavy cream (160 g)
  • 1 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon rum extract
  • ½ teaspoon vanilla extract

Whipped Topping

  • 1 cup heavy cream (240 mL)
  • 1 oz marshmallow fluff (30 g)
  • ½ teaspoon rum extract

Assembly

  • 3 cans cream soda

Preparation

  1. Make the butterscotch syrup: In a medium pot fitted with a candy thermometer, combine the butter, brown sugar, and corn syrup. Cook over medium-high heat, stirring occasionally, until the temperature reaches 240°F (115°C). Remove the pot from the heat and let cool for 5 minutes.
  2. Stir in the heavy cream until well combined, then stir in the salt, apple cider vinegar, rum extract, and vanilla until well incorporated. Transfer to an airtight container and set aside at room temperature until ready to use.
  3. Make the whipped topping: Add the heavy cream, marshmallow fluff, 2 tablespoons of butterscotch syrup, and the rum extract to a large liquid measuring cup or medium bowl. Using an immersion blender, whip until soft peaks form, 2–3 minutes.
  4. Assemble the butter beer: In a large pitcher, stir together 3 tablespoons butterscotch syrup and ½ cup cream soda until well combined. Stir in the remaining cream soda.
  5. Divide the butter beer between glasses and top with the whipped topping and more butterscotch syrup, if desired.
  6. Enjoy!

Ingredients

for 4 servings

Butterscotch Syrup

  • ⅓ cup unsalted butter (75 g)
  • 1 ½ cups dark brown sugar (300 g)
  • ⅓ cup light corn syrup (110 g)
  • ⅔ cup heavy cream (160 g)
  • 1 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon rum extract
  • ½ teaspoon vanilla extract

Whipped Topping

  • 1 cup heavy cream (240 mL)
  • 1 oz marshmallow fluff (30 g)
  • ½ teaspoon rum extract

Assembly

  • 3 cans cream soda

Preparation

  1. Make the butterscotch syrup: In a medium pot fitted with a candy thermometer, combine the butter, brown sugar, and corn syrup. Cook over medium-high heat, stirring occasionally, until the temperature reaches 240°F (115°C). Remove the pot from the heat and let cool for 5 minutes.
  2. Stir in the heavy cream until well combined, then stir in the salt, apple cider vinegar, rum extract, and vanilla until well incorporated. Transfer to an airtight container and set aside at room temperature until ready to use.
  3. Make the whipped topping: Add the heavy cream, marshmallow fluff, 2 tablespoons of butterscotch syrup, and the rum extract to a large liquid measuring cup or medium bowl. Using an immersion blender, whip until soft peaks form, 2–3 minutes.
  4. Assemble the butter beer: In a large pitcher, stir together 3 tablespoons butterscotch syrup and ½ cup cream soda until well combined. Stir in the remaining cream soda.
  5. Divide the butter beer between glasses and top with the whipped topping and more butterscotch syrup, if desired.
  6. Enjoy!

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