Ingredients
Scale
For the Butterscotch Syrup:
- 1 cup brown sugar (packed)
- ½ cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt (optional, to balance sweetness)
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For the Butterbeer:
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- 1 cup heavy cream
- ½ cup butterscotch syrup (homemade or store-bought)
- 1 tsp vanilla extract
- 4 cups cream soda (chilled)
- Optional: Whipped cream and additional butterscotch syrup for garnish
Instructions
Making the Butterscotch Syrup:
- In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir constantly until the mixture comes to a gentle boil and the sugar dissolves completely (about 5 minutes).
- Remove from heat and stir in vanilla extract and a pinch of salt. Let the syrup cool slightly before using. Store any leftovers in an airtight jar in the refrigerator for up to 2 weeks.
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Preparing the Butterbeer:
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- In a mixing bowl, combine heavy cream, butterscotch syrup, and vanilla extract. Use a hand mixer or whisk to whip the mixture until soft peaks form. Set aside.
- Pour chilled cream soda into glasses, filling each about three-quarters full. Spoon a generous dollop of the frothy cream mixture on top of each glass.
- Drizzle additional butterscotch syrup over the frothy topping for extra flavor and visual appeal. Add a sprinkle of edible gold dust or a swirl of whipped cream if desired. Serve immediately with a straw and enjoy!
Notes
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- For an adult version, add a splash of rum or bourbon to the frothy cream mixture.
- Adjust the sweetness by adding more or less butterscotch syrup to taste.
- If making ahead, store the frothy cream mixture and cream soda separately, then assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Drink
- Method: No-cook
- Cuisine: American/Themed
- Diet: Vegetarian