I am a great fan of the Harry Potter series by J. K. Rowling. Anyone who knows me or who has followed my Twitter feed or Facebook status updates, can attest to this fact. Perhaps more so than they would like.
Ever since the third book, Harry Potter and the Prisoner of Azkaban, there has always been one aspect of Harry’s universe, an aspect I always considered could be a real possibility, that, more than anything, I wish I could experience. The longing has always been there, at the distant edges of my psyche, buzzing around my stray thoughts like a hard to catch ‘Snitch’. Not magic. Not the Time-Turner. Not even a draft of Felix Felicis. Nothing but the warm and slightly intoxicating taste of Hermione Butterbeer!
Alas, I hear your cries of doubt, but fear not Millieunairs for the fabled drink of drinks does indeed exist.
For the last two weeks, I have taken to scouring the Internet in search of the perfect Butterbeer recipe. Some have certainly come delectably close, but none, that I can tell, appear to have perfected a brew like Madam Rosmerta’s. That is, I dare say, until now!
Through hours of gruelling brewing, I have managed to create, what I believe to be, the drink J.K. Rowling herself envisioned. Two variants, each unique, but both filled with delicious near butterscotch-like, tipsy house-elf inducing, goodness. Just in time too, for what better way is there to celebrate Harry Potter’s birthday (31st July) then with a mug of warm tingly Butterbeer?!
As previously mentioned, I have devised two variants of Butterbeer. The first and primary recipe is for Madam Rosmerta’s Butterbeer, which is made with real alcohol, but only just enough to fully recreate that all encompassing warm and fuzzy feeling. The second incarnation, Aberforth’s Butterbeer, is specifically designed for the underage Butterbeer drinker. In all honesty, the primary recipe is relatively weak and should be suitable for children too, just as long as it is handed out in moderation and under strict adult supervision.
Madam Rosmerta’s Butterbeer
To create a single mug of authentic Madam Rosmerta’s Butterbeer, you will need the following ingredients:
200 millilitres of Sprite (you may use Ginger Ale if you prefer the taste)
100 Millilitres of Guinness (you may use a lighter or less bitter ale/beer if you prefer – be aware that cider’s make the concoction tangy)
2 tots (capfuls if you prefer) of Butterscotch schnapps (or 2 table spoons of butterscotch syrup, for less of a kick).
1 egg yolk (separate the white of egg from the yolk)
2 large tablespoons of honey
1 large table spoon of pure butter (white butter is best)
1 scoop of vanilla flavoured ice-cream
a pinch of cinnamon
a dash of nutmeg
Pour the Sprite and Guinness into a deep set pan over a medium to high heat. Make sure to watch the contents of the pan carefully. When the solution appears to reach a boil, remove the pan from the hotplate and set the heat to low.
While the solution is coming to a boil, mix and beat the following ingredients together with a whisk: egg yolk, butterscotch schnapps, honey, with a sprinkle of cinnamon and a touch of nutmeg.
Slowly incorporate the warm solution into the mixture of ingredients, using a large serving spoon or similar equivalent, all the while continuing to beat the mixture with a whisk. This is to prevent the egg yolk from turning into scrambled eggs. Five large serving spoonfuls should do the trick.
Place the Sprite and Guinness solution back onto a hotplate at a low heat. Then pour the mixture into the liquid solution and use the whisk to stir the brew. The brew should now be the colour of a medium brewed tea.
Allow the brew to simmer for a few (5) minutes and then add the butter. Use the whisk to ensure the butter completely melts into the brew.
Pour the brew into your desired instrument of consumption, wait 5 – 10 minutes (it tastes better when it is not too hot), then drop a scoop of vanilla flavoured ice-cream on the top, add a speckle of cinnamon and a spot of nutmeg, and ‘voila’, Butterbeer! Slurp slowly and let the warm, fuzzy, butterscotch-like substance consume your entire being!
Alternatively, if you are keen to try Madam Rosmerta’s Butterbeer, but without a kick, simply substitute the Guinness for Sprite or Ginger Ale and the Butterscotch Schnapps for Butterscotch Syrup. It will have a similar effect. Be warned though, without the beer it will be extremely sweet. The Aberforth variant of Butterbeer requires less work and tastes great, but, in my opinion, does not taste the way I envisioned Butterbeer to taste. However, everyone’s tastes do differ. Thus, without further ado, here is the Aberforth Butterbeer brew:
To create a single mug of Aberforth’s Butterbeer, simply do the following:
Pour 100 millilitres of Sprite, 100 millilitres of Ginger Ale (or Sprite again if you prefer) and 100 millilitres of Milk into a mug. Then add a large tablespoon of Butterscotch syrup (or, for an added kick, replace the syrup with some Butterscotch schnapps). Place the mug into the microwave and heat on high for approximately three minutes. In a blender, place a scoop of vanilla ice-cream, a large table spoon of butter, a shake of cinnamon and a freckle of nutmeg. Once the liquid has been heated, quickly place into a blender and blend on high for one minute (also tastes great cold). Serve and enjoy!
I thoroughly hope you enjoyed reading this post and that you do not forget to cheers Harry for his birthday! Furthermore, may the Butterbeer ‘warm’ your cold winters day, in some magical way.
Until the next time “Milieunairs”!
(Portkeys of information: Blog O’ Beer, MuggleNet, Delightful Delicacies, The World of Stuff, You Know Who’s Informer, Slashfood, Channel 4 Food, Hogwarts Celebration)
21 thoughts on “Madam Rosmerta’s Butterbeer”
Wow Hans! You put a lot of effort into this. Looks very yummy. 🙂 Happy Harry’s birthday to you by the way. Enjoy the butterbeer!
Thanks Louisa! I know this comment is three years late, but better late than never right? 🙂
I made this the other day and its actually really good! even though the process of the microwaving one looks quite sickening it turned out really nice.
Thanks for putting this up 😀
Thank you for the feedback. I’m glad you enjoyed it 🙂
I am attending a Harry Potter party with friends tomorrow where everyone must dress in costume, have read all of the books, and bring butterbeer for a competition! I purchased everything for “Madam Rosmerta’s Butterbeer” and “Aberforth’s Butterbeer” according to your specifications and I just tried Aberforth’s – DELICIOUS!!! I’m not sure how frequently you check these posts, but if you could answer if Madam Rosmerta’s can be chilled so that I could also bring that to the party, I’d really appreciate it! Great work!
I am really glad that you like my post. Thank you for the compliment.
The party sounds like it is going to be fantastic. I’m sure you will have a magical time 😉
Truthfully, I have never tried chilling “Madam Rosmerta’s Butterbeer” before drinking it. So I am not sure what it will be like. It might be alright, although it would most probably still taste best just after it has been made. The “Aberforth” variant, on the other hand, tastes great both ways, hot or cold.
Perhaps you could whip up a batch this evening, chill it and see how it is in the morning? I would recommend a test run first, just in case. If you do decide to chill “Madam Rosmerta’s Butterbeer”, please do let me know how it turns out. I will update my post accordingly with your results 🙂
I wish you the best of luck and I truly hope that you will have a wonderful time.
Thanks again for stopping by!
Did anyone ever get back to you about whether it can be kept in the fridge?
Unfortunately not, but I have tried cooling it down myself and it would seem that the taste does change – for better or worse, I am not sure. Personally I prefer the “Madame Rosemerta” version as a nice and warm drink during Winter, and the “Aberforth” version to keep refreshed in Summer.
*is totally going to try this*
Did you enjoy it?
For those of us muggles who drink for the soul purpose of getting troll-faced drunk, would the only way to do that with butterbeer be to drink entirely ridiculous amounts of this divine brew?
I would have to presume so. An alternative method would be to simply add more butterscotch schnapps and less sprite/ginger ale than what was specified in the original recipe. Either way, you are guaranteed to have a ‘jolly’ good time 🙂
I’m in a group who brews homemade beers and hard ciders and I’m interested in trying to make this but I had a couple of questions. First, does anyone know how long the Rosmerta’s recipe stays good for and secondly, do you think it would get stronger if I bottled it and let it sit for a few weeks? Any help is appreciated, otherwise I’ll just have to try experimenting with it…
Truth be told, I have not tried fermenting the Butterbeer. I am not too certain how the butter will react after a few days.
The longest I have kept a batch of Butterbeer is around 24 hours. It usually tastes best immediately after it has been ‘cooked’.
If you decide to ferment the recipe or keep it for a few days, please do let me know how it turns out 🙂
Good luck and enjoy!