Its the first official day of fall. It is also the absolute perfect time to try my creamy and delicious Harry Potter inspired Butterbeer recipe.Jump to Recipe
We have a Harry Potter themed birthday party coming up in a few weeks so I’ve been on the hunt for the perfect butterbeer recipe. After we decided it should be a hot drink vs cold, I searched Pinterest for hours trying to find the perfect recipe. Unfortunately everything we found was made with excessive amounts of sugar, and artificial colors and flavorings.
I knew I wanted the drink to be sweet but not overly sweet, minimal dairy and absolutely no artificial flavorings or colors in it. When I imagine a hot Butterbeer I think of something sweet, extra creamy, with a little bit of spice and a delicious butterscotch base.
The first thing I had to do was learn how to make Butterscotch sauce. Most of the store bought ones have tons of preservatives and artificial dyes. Thankfully butterscotch sauce is ridiculously quick and easy to make! Which is also kind of a bad thing because it tastes so good too! I used Kelly’s recipe from over at “Just a taste” The only sugar I used in my Butterbeer recipe is used to make the butterscotch sauce. However you can easily substitute brown sugar for dark coconut sugar instead which will help to lower the glycemic index of the sauce. I opted for brown sugar this time but may play around with using coconut sugar next time.
Next I had to decide what I was going to use instead of the sweet cream soda most recipes called for. I decided on white chocolate with extra vanilla. I used Lily’s white chocolate baking chocolate for this. Its sweetened with stevia. It adds a touch of sweetness but without added sugar or unwanted blood sugar spikes.
How to make Hot Butterbeer
Start with two tablespoons of butter and melt in a sauce pan over medium high heat. Once the butter has melted pour in you milk, and heavy cream. Bring this to a boil. Be sure to stir occasionally so the milk doesn’t scald.
Once your milk and butter mixture has boiled reduce to a simmer and slowly add in the white chocolate. I did this two squares at a time. Stir continuously until the chocolate is fully melted before adding more.
Next add in your spices and vanilla. Stir until combined.
Lastly you’ll add in the butterscotch sauce. I added this one tablespoon at a time to ensure it fully dissolved.
Pour into Mugs and enjoy! You can add a whipped topping too but Honestly it doesn’t need it.
For the most delicious spiked version, add in 1/2 ounce of Honey Jack Daniels Whisky to your cup. The whisky really helps the other flavors to pop and truly makes it THAT MUCH better. I’m not a drinker at all, but I have to say the Honey jack takes this butterbeer recipe to the next level. Of course its completely optional and absolutely delicious without it!
- 2 TBSP Unsalted Butter
- 2 + 3/4 cup Unsweetened almond milk
- 1/4 cup Heavy Cream
- 4 ounces Lilys white chocolate
- 1/8 tsp Nutmeg
- 1/8 tsp cardamom
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 4 + 1/2 TBSP Homemade butterscotch sauce
- 1/2 ounce Jack Daniels Honey Jack Whisky (optional)
- Melt butter in a sauce pan over medium high heat
- Once the butter has melted add in the almond milk and heavy cream. Bring this to a boil continuously stir to prevent scalding. Once boiled reduce to a simmer.
- slowly add in the chocolate stirring until the chocolate is fully melted and well combined into the milk mixture.
- Next add in the spices and vanilla extract. Stir until well combined.
- Pour into mugs and enjoy.
- Optional add in Honey Jack Daniels to individual cups for a spiked version.