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If you’ve heard of Harry Potter, you’re likely familiar with the iconic beverage we’re talking about: a delicious butter beer that allows you to indulge in some of your greatest cinematic fantasies.
Some time ago, TIME magazine published a video illustrating step-by-step how to prepare Harry Potter’s butter beer at home without the need for special skills, a magic wand, snake eyes, or toad legs.
The original version of the butter beer recipe used Cream Soda, a popular carbonated American soft drink with a subtle vanilla flavor, making it a lighter, family-friendly, and non-alcoholic version of butter beer.
Contenido
How to Make Butter Beer?
To prepare this famous recipe, you can use any variety of beer with a slightly roasted character (Brown Ale, Porter, Schwarzbier, etc.), with or without alcohol, depending on the occasion and availability.
Nutritional Facts
Each serving of butterbeer contains approximately 400 kcal, 55 g of carbohydrates, 15 g of fats, 5 g of proteins, 0 g of fiber, 50 g of sugars, 200 mg of cholesterol, and 50 mg of sodium.
Harry Potter Butter Beer Recipe
Prep Time: 15 minutes
Cook Time: 5 minutes
Calories: 400 kcal
Servings: 4 people
Ingredients
- 100 g brown sugar
- 30 g butter
- 5 cloves
- 4 egg yolks
- 1 liter of roasted beer
- ½ teaspoon ginger
- ½ teaspoon nutmeg
Preparation
- Begin by heating the beer, reserving at least 200 ml to top with foam at the end. While the beer heats, whisk the egg yolks and sugar until you achieve a creamy consistency.
- Once the beer is sufficiently warm (it doesn’t need to boil), remove it from the heat and add the egg and sugar mixture.
- Stir until the mixture becomes homogeneous. Then, reheat for 3-4 minutes over very low heat to avoid curdling the eggs, stirring constantly.
- Add the butter, continue stirring until it melts completely, and strain the mixture through a sieve.
- Froth the reserved beer using a milk frother, pour the beer into a large glass, and top with the freshly prepared foam.
Original “Butter Ale”
In medieval Europe, there were already recipes for beverages that included butter, such as “butter ale,” a mix of beer, butter, eggs, and spices.
The recipe included in Richard Jones’ book The Good Housewives Handmaide for the Kitchin, published in 1594, describes the preparation as follows:
Take three pints of beer, add five egg yolks, strain them together, and place them in a pewter pot over the fire. Add half a pound of sugar, a pennyworth of beaten nutmeg, a pennyworth of beaten cloves, and half a pennyworth of beaten ginger. When all is added, take another pewter pot and mix them, then place it over the fire again. When it is ready to boil, remove it from the heat and add a plate of sweet butter, mixing it from one pot to another.
This tradition dates back to times when people sought new ways to enrich beverages with additional calories and nutrients, particularly during winter.
