Tuesday, July 12, 2011
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Butterbeer Recipe
Leading up to the midnight showing of the final Harry Potter movie, I really wanted to have a Harry Potter party. It wasn’t in the cards, so instead I made some Harry Potter themed treats for Hubby and I to enjoy while watching Deathly Hallows Part I the other night.
There are quite a few recipes for butterbeer out there. But I wanted to make something that matches what butterbeer was in my mind while reading the books. To me, butterbeer is warm, buttery, and spiked with a bit of some spicy alcohol. The warm butterbeer is topped with a frothy whipped foam on top that leaves a mustache when you take a sip.
I set out to develop this recipe and Hubby and I agreed that this butterbeer was delicious and very fitting for Harry and his friends.
One Year Ago: French Silk Pie
Butterbeer
Yield: Serves 2
Ingredients:
For the Butterbeer
1/3 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
Pinch salt
3 Tbsp toffee bits (you can use butterscotch chips here if you have those on hand)
1/3 cup spiced rum
1 cups boiling water
For the Foam
2/3 cup heavy cream
2 tablespoons sugar, or splenda for sugar free version
1 teaspoons vanilla extract
1/2 teaspoon butter
Directions:
Prepare the butterbeer:
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Stir in the toffee bits Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then the boiling water. Stir until the butter mixture dissolves. Pour through a sieve to remove any toffee bits that did not dissolve. Divide the buttered rum among 2 mugs.
Prepare the foam:
In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes. Stir in the vanilla and butter, then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently. Serve immediately.
Recipe adapted from Food Network and Bakingdom
Beverages, Dessert
2 comments »
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- Hot Chocolate Cookies
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12 Responses to “French Silk Pie”
#1
Debbi Does Dinner Healthy — July 12, 2010 at 12:15 pm
I made one of these once and it was grainy because I screwed up on the butter or something, your looks perfect! Must give it a try, thanks!
#2newlywed — July 12, 2010 at 12:25 pm
That looks SO good. French Silk pie is one of my favorites too, but I have never tried making it.
#3Evan B — July 12, 2010 at 2:21 pm
French Silk Pie is one of my favorites.. and it’s also one of my favorite blizzard’s at Dairy Queen! I’m going to have to give this a try..
#4Memória — July 12, 2010 at 6:52 pm
I think I’ve had only one French Silk Pie in my lifetime. I must change that statistic haha. Your photos look fantastic.
#5Becky — July 12, 2010 at 10:33 pm
Wow, that looks delicious! I’ve never made it before either, but I’ll have to give it a shot! And I feel your pain about the “big” sister thing…my little bro calls me shorty which took some getting used to : )
#6Julie — July 13, 2010 at 12:00 am
What a wonderful pie! It’s strange how I have no problem with the raw eggs in this pie, but they gross me out in spaghetti carbonara 🙂
#7brettb734 — July 13, 2010 at 12:19 pm
I too love french silk pie, but have never made one. You did such a good job and made it sound simple, I will have to try making one.
#8Fun and Fearless in Beantown — July 13, 2010 at 2:03 pm
This looks divine! I’m not much of a baker, which is why I love heading over to your site for inspiration!
#9We Are Not Martha — July 14, 2010 at 12:55 pm
Awww that’s so nice you baked it together 🙂 It looks amazing and so, so beautiful!
Sues
#11toccara — November 5, 2010 at 3:02 am
Ive tried this pie and it was perfect. I didn’t make the crust because I needed it in a hurry so I just baked off a pie shell instead. It was breath taking. I so love this recipe.
