Yesterday marked the 20th anniversary of the first release of the J.K. Rowling’s book, Harry Potter and the Philosophers’ Stone. I can’t believe it’s been 20 years already! In celebration of the book’s first release, I’m posting my favorite Butter Beer recipe. Justin and I tried several different recipes of butter beer (many of which use pumpkin beer), but we both concluded that this was by far the best. It tastes like the Butter Beer we tried at the Wizarding World of Harry Potter at Universal Studios. And it’s super easy to make!
Changing subjects—-sometimes Justin cracks me up on the things he becomes indignant about. And recently one of those things is the use of the word “dollop.” He doesn’t like the word because it’s not a specific unit of measurement so he sees it as not very helpful in guiding the reader. I like the use of the word because it gives the reader the option of adding as much or as little as he or she wants. So whether your dollop of whipped cream is a little spoonful or a whole laddleful, enjoy this refreshing beverage!
Serving size: 1
Ingredients:
1 bottle cream soda
3-4 tbsp. butterscotch liqueur (if you don’t want to use alcohol, butterscotch syrup can be substituted)
dollop of whipped cream
Directions:
Pour the cream soda into a large mug.
Stir in the liqueur.
Top with whipped cream. Enjoy!
the speckled spork 