Butterbeer is a special drink mentioned throughout the Harry Potter series. It is served both hot and cold, at the Leaky Cauldron in Diagon Alley, at the Three Broomsticks in Hogsmeade, and other places in the wizarding world. If you’re lucky enough to have a house elf, keep this Butterbeer away from him. Although it is a non-alcoholic beverage for humans, house elves seem to get sloppy drunk on it.

According to several articles I have seen on the web, in magazines, and newspapers, J.K. Rowling was asked by Bon Appetìt magazine what Butterbeer was. To paraphrase, Ms. Rowling said that she really wasn’t sure—she had made it up, but it was probably something similar to butterscotch, only not as sickly. I searched the web and found numerous recipes for Butterbeer. I wasn’t satisfied with any of the recipes I found since in my mind it should be similar to root beer, only butterscotch flavored. I decided to make a syrup out of butterscotch candy disks, then stir it into something carbonated. My son suggested cream soda, which I thought would be perfect, so that is what I’ve done.

Since hot Butterbeer is also a special treat, I thought the syrup might be good stirred into milk with a little freshly grated nutmeg on top. I don’t know if Ms. Rowling would approve, however, my children and grandchildren love both versions. We will definitely be serving it both ways at our Harry Potter party on July 21st.

The syrup can be made weeks ahead, and stored at room temperature in an airtight container. It is very easy and takes little hands-on time. If you plan to serve it in a punchbowl, a triple recipe of the syrup will be plenty.

Butterbeer (Chilled)

 
8 Servings
 
1 package (13 ounce) butterscotch candy disks
2 cups water

1 liter chilled cream soda
ice
 
Unwrap the candy and place it in a saucepan with the water. Bring to a boil, stirring occasionally.
Let the mixture simmer until the candy is dissolved; cool.

Pour about 3/4" of the syrup into a glass, add ice to the top and pour in cream soda. Stir well.
 

Butterbeer (Hot)

Hot Butterbeer is described as “foamy,” so I like to use a frother when I’m mixing the syrup into the hot milk. I also have an appliance for hot chocolate that has a built in frother which I use when making several servings at a time.

8-12 Servings
 
1 package (13 ounce) butterscotch candy disks
2 cups water

2 liters heated milk
freshly grated nutmeg

 
Unwrap the candy and place it in a saucepan with the water. Bring to a boil, stirring occasionally. Let the mixture simmer until the candy is dissolved; cool.

Pour about ¾ inch of the syrup into a mug, add heated milk and stir. Sprinkle with fresh nutmeg.