If The Wizarding World of Harry Potter at Universal Orlando and Hollywood has one iconic treat, it’s Butterbeer. This sweet and frothy beverage is a favorite among wizards, witches, and muggles alike and has been refreshing park guests for almost 10 years.

While we are all home-bound for the next few weeks, Theme Park Professor is focusing on many ways to bring the parks into your home. So far we’ve shared a list of virtual ride videos for Universal Orlando and Hollywood attractions, as well as the Disney parks. In addition to those, we are sharing some of our favorite recipes for recreating iconic park snacks and treats in your own kitchen. Today we are covering the Wizarding World’s favorite drink and sharing our favorite recipes to make all versions of this refreshing potion.

Try it for yourself and then let us know how it worked out for you! Post your photos of your family on Instagram with #themeparkprofessor and we could feature your Butterbeer concoctions!

Cold Butterbeer

Ingredients:

• 4 cans cream soda
• 1/4 c. butterscotch syrup
• 1 c. heavy cream
• 2 tbsp. sugar
• 2 tsp. pure vanilla extract
• 1/4 c. melted butter

Instructions:

• In a large bowl, combine cream soda and butterscotch syrup and stir
• In a stand mixer fitted with a whisk attachment, beat cream until stiff peaks form. Fold in sugar and vanilla extract, then melted butter until no longer streaky. (Add more butter if desired)
• Ladle Butterbeer into glasses and top with whipped cream mixture

Recipe from Delish

Hot Butterbeer

Ingredients:

• 2 cups milk
• 1/4 cup butter
• 1/4 cup brown sugar
• 2–3 tablespoons hot butterscotch topping
• 1 cup cream soda

Instructions:

• Combine milk, butter, and brown sugar and whisk together. Heat in the microwave for 3 minutes.
• Stir and heat for an additional 3-4 minutes until milk is foaming.
• Remove from microwave and whisk together until the butter is well mixed in and sugar is completely dissolved.
• Heat hot butterscotch topping for 30 seconds. Then, stir in 2 tablespoons of hot butterscotch into the milk mixture until completely dissolved.
• Next, add in 1 cup of cream soda and mix well. (You can cheat and add root beer if you don’t have cream soda, but it’s much better with cream soda.)
• Top with Hot Butterscotch Whipped Cream. (beat together 2 tablespoons of hot butterscotch topping and 1 cup of whipping cream until soft peaks form)

Recipe from The TipToe Fairy

Frozen Butterbeer

Ingredients:

• 2 liters cream soda
• 6-8 Tbsp butterscotch syrup
• 6 Tbsp heavy whipping cream
• 1 Tbsp butterscotch syrup

Instructions:

• Pour cream soda into ice cube trays (you can use as much soda for the ice as you would like, but I would recommend having at least half of the soda unfrozen for the drinks). Freeze the soda until completely frozen, this will take a few hours.
• Make the whipped cream topping by mixing the whipping cream and butterscotch syrup with an electric mixer. Mix on high for a couple of minutes until the topping has reached a thick consistency.
• After the topping has been made, pour the rest of the soda, ice cubes and butterscotch syrup in a blender (depending on the consistency of drinks that you would like, you can add in more or less of the soda). Mix all of the ingredients together.
• Pour into glasses and top with whipped cream topping. Serve immediately.

Recipe from Wanderzest

Butterbeer Ice Cream

Ingredients:

Ice Cream Base:

• 2 Large eggs
• 3/4 cup light brown sugar
• 2 cups heavy whipping cream
• 1 cup milk

Butterbeer:

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 1/4 cup heavy cream
• 1/2 teaspoon rum extract

Instructions:

• 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 F on a candy thermometer
• 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
• Now prepare the ice cream base: Whisk the two eggs in a separate bowl about two minutes, then add the sugar somewhat slowly
• Add the milk and cream and make sure everything is combined
• Freeze according to your ice cream maker instructions, then after about half an hour or when it is mostly solid, pour the butterbeer syrup into the mix and let it fold in

Recipe from Epicurious

Butterbeer Fudge

Ingredients:

For the butterscotch layer:

• 2 tbsp. butter
• 1 14-oz. can sweetened condensed milk
• 3 c. butterscotch chips

For the white chocolate swirl:

• 1/3 c. sweetened condensed milk
• 1/2 tsp. pure vanilla extract
• 1 c. white chocolate chips
• 1 c. marshmallow bits (optional)

Instructions:

• Line an 8″-x-8″ pan with aluminum foil and spray with cooking spray. Set aside
• Make the butterscotch layer: In a medium-sized saucepan over medium-low heat, melt butter, then add condensed milk and butterscotch chips. Stir until all chips have melted and the mixture has fully combined. Pour into prepared pan
• Make the white chocolate swirl: In another small saucepan over medium-low heat, combine condensed milk, vanilla, and white chocolate chips and stir until chips have melted. Remove from heat and drizzle white chocolate on top of the butterscotch fudge, then use a butter knife to gently swirl the two flavors together. Top with marshmallow bits, if desired, using your hands to press them into the top of the fudge
• Refrigerate for at least 4 hours. Cut into slices and serve

Recipe from Delish

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