Gina and I, having discovered the wonder that is butterbeer, could not go back to our lives without it. Regularly flying to Orlando is not an option at this time, and so we (mostly Anna) did a search online and we tried out a formulation. Cooking is a lot like magic. Who knew a little apple vinegar went well with brown sugar and cream soda?

Anyways, Gina invited me over for chili and blue corn bread one night and we worked on perfecting the recipe. This is what we got. It is still a work in progress just because we’re perfectionists like that, and come on folks, it’s butterbeer we’re talking about.

o        1/2 cup brown sugar
o        1 tablespoon water
o        1/4 teaspoon salt
o        1/4 teaspoon cider vinegar
o        1/4 cup heavy cream (whipping cream)
o        1/4 teaspoon rum extract
o        Cream soda and club soda
1.       Combine the brown sugar and water in a small saucepan. Bring to a gentle boil over medium heat stirring constantly until mixture reads 240F on candy thermometer.
2.      Stir in the salt and vinegar. Set aside to cool to room temperature. (Note: Can put it in the fridge or freezer to speed up the cooling.)
3.      Once the mixture has cooled, stir in the rum extract.
4.      In a medium bowl, combine 1 tablespoon of the brown sugar mixture and the whipping cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5.      To serve, spoon 1-2 tablespoons of the brown sugar mixture into each glass. Fill each glass to about 2/3 full with cream soda, then stir to combine. Fill each glass nearly to the top with club soda, then spoon the whipped topping over each.

Published in: on December 5, 2010 at 7:29 am  Comments (1)  

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One CommentLeave a comment

  1. We need to make this again ASAP.

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