A boozy butterbeer recipe, something Harry Potter would drink as an adult. A decadent drink made with butterscotch schnapps, vodka, and cream soda, topped generously with whipped cream.
How about an alcoholic butterbeer recipe to warm you up this cold October and put you in the mood for Halloween? You can have it after a slice of Halloween Spider Meatloaf (Aragog) or some Chicken and Ham Pie. And make some of Harry Potter's Pumpkin Juice for the kids.
Butterbeer is probably one of the most popular Harry Potter-related terms. There was never a real recipe given in any of the books, but nonetheless, you will be able to find lots of recipes for homemade butterbeer.
Most of them are the kids' friendly version, but wouldn't you like to try an even tastier version? An alcoholic butterbeer recipe with butterscotch schnapps and vodka?
I've tried the proper kids' version of butterbeer, not only a homemade drink but also the official drink served at Harry Potter's Studios in London. It is great and the children enjoy it a lot, but I must say that I much rather enjoy the boozy butterbeer version. 🙂
What do you need?
- Butterscotch schnapps
- Vodka, either pure or vanilla flavored
- Cream soda
- Butterscotch syrup
- Butter extract
- Whipped cream: I prefer to whip double or heavy cream with a touch of icing sugar myself, it tastes best. However, whipping is not really worth it, unless you make boozy butterbeer for more than just one. For convenience, you can use whipped cream from a can (Amazon affiliate link) / spray for topping this drink.
How to make?
This recipe makes a proper-sized drink, so to say. Should it be too much for you, you can always halve the recipe, but I never do... It really goes down well... 🙂
- Mix together the schnapps, vodka, butter extract, and the well-chilled cream soda in a beer mug. You can also use one of those fancy drinking jars, they are always nice.
- Add a little butterscotch syrup, stir well with a long spoon, and taste. Should you like the drink to be sweeter, add more syrup, and stir again.
- Whip the cream with a little icing sugar or top the drink with aerosol cream.
- Drizzle with a little more syrup and stir immediately.
A quick kid-friendly version:
There are many butterbeer recipes out there, this one is just a simplified, quick yet yummy version.
- Leave out the schnapps and the vodka.
- Mix 250 ml/ 8.4 fl.oz/ 1 cup cream soda with 1-2 tablespoons butterscotch syrup (to taste) and ¼ teaspoon butter extract. Mix well.
- Top with whipped cream, drizzle with syrup and serve immediately.
- For a really decadent treat, mix the cream soda with a large dollop of vanilla ice cream before adding the toppings.
Can you make boozy butterbeer ahead?
- Of course, but only partially.
- If you want to make more, scale the recipe.
- Mix the schnapps, vodka, butter extract, and some syrup and chill.
- Only add the chilled cream soda and the whipped cream before serving.
More Harry Potter recipes:
Slughorn's Crystallized Pineapple
Hagrid's Monster Book of Monsters
Boozy Butterbeer Recipe (Harry Potter Inspired)
Ingredients
- 45 ml/ 1.5 oz butterscotch schnapps Note 1
- 45 ml/ 1.5 oz vodka
- ¼ teaspoon butter extract
- 200 ml / scant 1 cup/ 7 oz cream soda chilled
- 1 tablespoon butterscotch syrup to taste
- Garnish Note 2:
- whipped cream
- butterscotch syrup
Instructions
- Pour the butterscotch schnapps, vodka, butter extract, and cream soda into a large beer mug.
- Add 1 tablespoon butterscotch syrup, stir well and taste. You can add more syrup if you like a sweeter drink.
- Garnish with whipped cream and drizzle with a little butterscotch syrup. Serve immediately.
Notes
- If you live in the US or Canada, measure the alcohol using a shot glass, it has a capacity of 1.5 fl.oz. More or less the same goes for most countries.
However, a German (or Danish) shot glass only has a capacity of 2 cl/ 0.7 fl.oz. You will need two shots in this case.
A UK/South African shot glass has a capacity of about 0.8 fl.oz and an Australian/Indian one of about 1 fl.oz. - The nutrition is calculated with 3 tablespoons whipped cream and ½ teaspoon butterscotch syrup for the garnish.
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