Truth or Dare is a weekly feature by Jenna Does Books. The way it works is simple: Every Friday Jenna provides a Truth or Dare prompt. Bloggers can choose which they want to do and complete the prompt on their blog. There is a link up on Jenna Does Books so we can hop around and visit each others blogs to learn more about each other and have some fun on Fridays. So grab a seat and join us in the game of Truth or Dare!
This week’s choices are:
TRUTH: Have you ever had a crush on a character of the same sex? Tell us about it!
DARE: Cook something book-related! Share the recipe and results with us!
I’m taking Dare again this week and I am so excited! I’ve been looking for an excuse to make Butterbeer for such a long time but it’s never seemed like the right time. This Dare made it the right time! And I’m so glad I made it. We all loved it, it was super easy, and now I know how to make Butterbeer!!
Before making this, I’d looked at about a million recipes for Butterbeer. They’re everywhere and I had no idea which one to go with. And they all say they’re the best. But we know they can’t all be the best. One thing I did know: I wanted the recipe to be simple. So in the end I went with THIS recipe from Bakingdom. (Also check her out for other Harry Potter recipes. She’s a huge fan and has tons of recipes!)
It calls only for Cream Soda and imitation butter flavoring. There is no cooking involved, no syrup to make. Just make sure you chill the Cream Soda first. When it came time for me to serve the Butterbeer, I put about a quarter of a teaspoon of butter flavoring in a cup and then poured half a bottle of Cream Soda on top. Because I was making these for kids I only gave each kid half a bottle. If I were making it for myself I would have poured in half a teaspoon of butter flavor and a whole bottle of Cream Soda on top.
Perhaps the most important part of the Butterbeer is the topping. If you’ve ever had it at The Wizarding World of Harry Potter, then you know it is amazing. It’s been a couple of years since I’ve tasted it, but I still think about it. I knew I wanted something that was sort of like whipped cream but not really. Because I’m not a food blogger or a foodie or a really good cook or anything like that and couldn’t just figure it out by taste, that was all I had to go on. So I researched recipes again. And there seem to be even more varieties of Butterbeer Topping recipes than there are Butterbeer recipes. Some call for heavy cream, some call for Cool Whip, some even call for marshmallow fluff. I had no idea what to do. So I made up my own. And I have to say, it was really good. My husband ate it all by itself.
For the topping I used heavy cream, powdered sugar, vanilla extract, and butterscotch pudding powder. I put a cup of cream into a stainless steel bowl and added some powdered sugar. Then I used a whisk to whip it a little bit. Then I added the vanilla and about a tablespoon of the pudding powder. I whisked it some more. I made sure not to whip it too much because I wanted it light and foamy, not stiff. Then I just adjusted the ingredients to taste. I used probably a little too much sugar because it was super sweet but otherwise it was very tasty. And I made it a little earlier in the day and kept it in the fridge and it was perfect when I pulled it out. And because I’m not a food blogger, I have absolutely no idea how to describe it well. But it was super easy and yummy and a winner in my book.
All in all the Butterbeer and topping took maybe 10 minutes to make. Siriusly. (wink, wink) And my kids have already requested it again. I’m glad I’ll be able to throw this one together easily when we want something special. It’ll be perfect for those Harry Potter movie marathons!
6 12-oz Bottles of Cream Soda
3 teaspoons (divided) of Imitation Butter Flavoring
Put 1/2 teaspoon of butter flavoring into six cups. Pour one bottle of Cream Soda over each.
For the Topping
1 cup Heavy Cream
Butterscotch Pudding Powder
Pour 1 cup of cold heavy cream into a stainless steel bowl. Add about 1 tablespoon of powdered sugar and mix with a whisk or electric mixer until it just starts to stiffen. Add about 1/2 teaspoon of vanilla extract and about 1 tablespoon of pudding powder. Whisk again but stop before it becomes stiff. Adjust ingredients to taste. Spoon over the Butterbeer and serve.
While I was on the Butterbeer kick, I wanted to give this hot version from haydenrodgers.tumblr.com a try:
I’d seen it all over the place and it sounded delicious. But the first time I made it I wasn’t a huge fan. I thought there was too much butter (yes, I do know that it is Butterbeer) and I wanted something with coffee in it. So I adjusted the recipe a bit and made it my own. Here is what I did:
Butterbeer Latte Recipe
1 TBS Butter
2 TBS Brown Sugar
1 tsp Vanilla Extract
Milk (I used 6 oz because that would give me a full mug when I added the coffee. You can adjust it to fit yours.)
6 oz Strong Coffee (Again, you can adjust this amount to fit your mug/preferred taste.)
First, I set the coffee to brew. I would have preferred espresso, but I don’t have a way of making that at home right now so I just made my coffee extra strong. If you have espresso, by all means, use it and let me know how it is!
Then, I melted the butter in a small saucepan. I added in the sugar and cooked it until it bubbled and thickened up a bit. Just make sure you’re constantly stirring it because you don’t want it to burn. Then add in the milk and vanilla. Keep stirring. Cook the mixture long enough so that it starts to bubble and foam but not long enough to really boil. Pour your coffee and milk mixture into a mug. For good measure, you can top it with some of the Butterbeer topping from above. It will be delicious.
Now all I need is a Harry Potter mug to drink it in!