I was a huge fan of the Harry Potter books.  Unfortunately JK Rowling has since become a bit, shall we say, problematic, but that doesn’t mean she still can’t inspire for good.

In the books the characters often went to a pub and enjoy something called Butterbeer.  When I read the books it always sounded so delicious but in kind of an abstract way.  As in “what does it really taste like”?  Well, now we can be definitive.

My friend Ellyn posted a recipe she makes with her daughter, and I asked for permission to repurpose it (which sounds so much better than “steal” it, though I guess it’s not stealing if I actually ask and she says yes).

I made one modification/addition because I wanted it to have a really frothy head like a real beer, but you can absolutely make it without that and it’s still delicious.  There are also two versions – one alcoholic for the adult wizards and a non-alcoholic version for the little wizards.

Note that in the recipes below, each makes one butterbeer.  If you want to make multiples, it’s really easy to just double or triple the recipes.



    • 1 cup cream soda
    • 12 ice cubes (is this even really an “ingredient”? I dunno)
    • 1 t kosher salt
    • 1 T butterscotch topping * or
    • 1 T butterscotch schnapps * (who knew this was even a thing – but it IS! I found it at BevMo!)
  • pick one of these two – not both
  • OPTIONAL foam topping

    • 1 T water
    • 2 T marshmallow crème
    • ¼ cup heavy whipping cream
    • ½ T butter, softened to room temperature
    • 1 t sugar
    • ¼ t vanilla


The butterbeer part is actually easier than the foam topping and you can enjoy the drink without the topping, but give both a try at least once!

And FYI, you should start the topping FIRST, since that takes a little longer

For the butterbeer, literally just pour all the ingredients into a blender and blend.  Don’t use both the butterscotch topping AND the butterscotch schnapps – pick one based on whether you want it to be alcoholic or not.

And that’s kinda it.  Blend, pour into a glass and, if you’re not making the topping, serve.  If you ARE making the topping, here we go.  Again, pretty simple but takes a little more time.IMG_4647

Put the water and marshmallow into a medium bowl and microwave on high for 10 second intervals.  You want to get the marshmallow soft enough to blend with the water.  Once the marshmallow is mixable (it took me just a couple 10-second zaps), whisk the two together and then put the bowl in the fridge or freezer for a few minutes to cool down, since you don’t want warm foam.

When it’s cool enough for your taste, take it out and add all the other ingredients (whipping cream, butter, sugar and vanilla) to the marshmallow mixture and whip with your hand mixer until it stiffens up a bit.  Spoon the mixture over your butterbeer and serve!IMG_4648IMG_4655

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