Home Lifestyle Thirst-Day 1st June 2017 – How to Make Butterbeer

Thirst-Day 1st June 2017 – How to Make Butterbeer


Dug last week’s Butternut cocktail? Then you should get a kick out of today’s Thirst-Day feature: two variants of Butterbeer.

You’ve probably heard of Butterbeer, a popular wizarding beverage which Harry Potter author J.K. Rowling describes as tasting “a little bit like less-sickly butterscotch”.

Butterbeer is said to have some alcoholic content and can get fictional house elves drunk. But because the Harry Potter theme parks are aimed at children and teens, their Butterbeer isn’t alcoholic.

Here’s where it gets interesting: Butterbeer is actually a Tudor drink as well. The earliest reference to “buttered” beer is from The Good Huswifes Handmaide for the Kitchin, which was published in London back in 1588. Yes, we’re featuring a 400-year-old beer recipe.

Here’s how to make both.

Butterbeer from Harry Potter


  • 12 ounces of A&W Cream Soda
  • Whipped cream
  • 1 cup of brown sugar
  • 1 tablespoon of water
  • 6 tablespoons of Butter
  • 1/2 teaspoon of cider vinegar
  • 3/4 teaspoon of rum extract
  • 3/4 cup of heavy cream

You’ll also need:

  • A medium-sized saucepot
  • A rubber spatula
  • Glass mugs


  1. In the saucepot, add the 1/2 cup brown sugar and 1 tablespoon water, mix, and then bring the concoction to a boil.
  2. Add 1/2 teaspoon of cider vinegar, 3/4 teaspoon of rum extract, and 3/4 cup of heavy cream, and then mix.
  3. Let this Butterbeer mixture chill.
  4. In the glass mug, add the 1/4 cup of the Butterbeer mixture.
  5. Now add the 1 (12 ounces) bottle of A&W Cream Soda. This will make cause the drink to carbonate, giving the Butterbeer a frothy beer head.
  6. Add whipped cream.

Butterbeer from the Tudors


  • 1500 ml (3 bottles) of (ideally British) ale
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 200g natural brown sugar (demerara)
  • 5 egg yolks (only the yolks are needed)
  • 100g unsalted butter (diced)

You’ll also need:

  • A medium-sized saucepot
  • A rubber spatula
  • Glass mugs


  1. Put the ale and spices into the saucepot.
  2. Bring the saucepot to a boil, then immediately put the stove on the lowest setting.
  3. Beat together the eggs and sugar until the mixture is light-colored and creamy.
  4. Remove the ale/spices from the stove, pour the egg/sugar mixture into the saucepot, and then return it to low heat.
  5. Whisk constantly over low heat until the mixture starts to thicken slightly. This should take around 5 minutes.
  6. Remove the mixture from the stove, then whisk in the butter quickly until the concoction becomes foamy.
  7. Serve the drink warm.