Butterbeer (Harry Potter Copycat)
Servings: 6
1/2 cup heavy cream
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 pinch salt
2 tablespoons butterscotch topping
1 to 2 teaspoons lemon juice
6 (12 ounce) bottles cream soda
Freeze 6 mugs or pint glasses until icy, at least 15 minutes. Meanwhile, for whipped topping, beat together cream, cinnamon, and salt in a medium bowl with an electric mixer at medium speed until stiff peaks form. Add butterscotch topping and lemon juice; beat again until soft peaks form.
For each butterbeer, pour 1 can cream soda into a mug; top with about 2 tablespoons whipped topping. Serve immediately.
Notes
Start with 1 teaspoon lemon juice in the whipped topping; add up to 1 teaspoon more for a less sweet sipper. For a boozy version, sub out butterscotch topping for 1 ounce butterscotch schnapps and add 1 1/2 ounces gold or spiced rum to each glass with the cream soda.
Message Thread
« Back to index