Happy Harry Potter final movie release day! On a side note, it is coincidentally the wedding weekend of one of my good friends, Tim Potter, do you think they will serve butterbeer at their reception? Probably not. I am really excited to see the final installment of movies, Blair not so much, but that is okay I will still drag him along. I am a big Harry Potter fan having read all of the books. My sister and I had to pre-order two copies of the very last book just so that we would not have to wait for one of us to finish it and so we could read along simultaneously. Reminds me of the time my mom bought us each a copy of the N’Sync CD so we wouldn’t fight. Oh memories.
Being a teacher, I love the creativity behind Harry Potter and all of the magical things that JK Rowling dreamed up throughout the books. From the word “muggle” to associate everyday people to the game “quidditch” that they played at school, I loved all of it. One thing that has definitely caught on ever since Universal opened up the Harry Potter park is butterbeer. It is funny when you read about how the recipe was created because JK Rowling herself didn’t even think about what it should really taste like, she says she just made it up. Apparently the recipe from the park is under tight wraps, but the people at Fox news have published a copycat. This particular recipe tastes like butterscotch infused cream soda with some flavored whipped cream on top. It also leaves a nice foamy mustache as you drink it. It is extremely sweet and I think if I were to make it next time, I would blend the mixture with some ice to make it frozen to cut back on the sweetness. I guess now I just need convince Blair to take me to Florida so I can try the real thing…
What you’ll do:
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.