Harry Potter’s Butter-beer (Gluten Free)

I have a couple of friends that are serious Harry Potter fans. They were coming to the house for a potluck and I wanted to give them a fan favorite that they might not have tried. I was a bit nervous for a couple reasons. One…these girls are not your run of the mill appreciators, but actual fans! Let’s just say there are tattoos involved. And two…since the books are fictional there is not a “true” recipe for this beverage. But I didn’t let that stop me!

The recipe I had for butter beer had a lot of bottled flavorings and commercial products. While that recipe would be much simpler, and less expensive, I just can’t deal with the flavor that fake extracts leave behind. (I try as much as possible to use the actual ingredient that is supposed to be “flavoring” my food. That way I don’t have that chemical taste to a food I am trying to enjoy).

So I set out to invent my own version and can I say, my seventeen year old daughter is addicted. It’s getting pretty serious, I may have to intervene and find her some sort of support group. So I guess I landed it. 

harry potter's butter beer

harry potter’s butter beer

Most recipes i found online will call for a rum or bourbon and butter extract. I use actual clarified butter and real rum. I burn off the alcohol of real bourbon (you do lose about 60% volume), so a child could have this or you could do an adult version and just use straight rum or bourbon. Personally, I don’t mind losing the volume in the alcohol. I just make a big batch of it then I have kid safe extracts that don’t taste like chemicals. The other big difference in my recipe is that I make a base of  part of the ingredients and then keep it in the fridge. We then add he soda as we drink them.

Other than that the recipe is pretty simple. Enjoy! 

harry potter's butter beer

harry potter’s butter beer

Servings 8-10,  You can divide this recipe for less or keep remainder in refrigerator.


1/2 cup dark brown sugar + 2 tablespoons water*

8 tablespoon butter, clarified

1 teaspoon apple cider vinegar

1/2 teaspoon sea salt

1 tablespoon burbon extract*

3/4 cup heavy cream, divided

12-ounce bottles cream soda


Melt butter and allow to cool. Spoon off solids that have formed on top. Set aside.

In a saucepan set to medium heat, melt your butterscotch or carmel sauce, (or stir together, the brown sugar and 2 tablespoons water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240°F on a candy thermometer*). This step is not needed if you are using a homemade carmel or butterscotch.

Stir in the clarified butter, salt, vinegar. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

For topping: In a medium bowl, combine 2 tablespoons of the carmel/butterscotch mixture and the 3/4 cup of heavy cream. Whisk together or use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve: pour about 1/4 cup of butterscotch mixture into each glass/mug.  Add 1/4 cup of cream soda to each glass, then stir to combine. (You can add a bit more butterscotch mixture and use a soda stream if you have one). Fill each glass nearly to the top with cream soda, then spoon the whipped topping over each.

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