Harry Potter's: Butterbeer

 Just in time for the premier of the last Harry Potter movie. Having a party? Serve some Butterbeer before you head out to the show. I won't tell if you sneak in some Bertie Botts Every Flavor beans too.

You will need:

1 cup (180 g) light or dark brown sugar

2 tbs (30 ml) water
6 tbs (90 ml) butter
1/2 tbs (6 ml) salt
1/2 tbs (6 ml) cider vinegar
3/4 cup (180 ml) heavy cream, divided
1/2 tbs (6 ml) rum extract

Four 12-ounce bottles cream soda (I bought a 2 liter bottle and measured out 12 ounces)

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees F (115 degrees C) on a candy thermometer.

back left: cider           back right: butter
front left: heavy cream      front right: salt

Stir in the butter, salt, vinegar and 1/4 heavy cream. 
Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. 
Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass).

Add 1/4 cup of cream soda to each glass, then stir to combine.


Then fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.


 (The colder it is the foamier is will be. If, after adding the soda, the beverage is room temperature add ice or chill before adding the foam.)