If you know me, you’ll know I’m low-key obsessed with Harry Potter. The books, the movies, the theme parks, etc. I even bought a replica of Hermione’s wand the other day, and it was both a happy moment, as well as a sad realization that I am willing to spend $50 on a wooden stick. No regrets, though.
So I was pretty hyped (and you’re about to be) when I found out that Butterbeer, or “Buttered Beer,” is actually a real thing. And no, it’s definitely not just cream soda topped with whipped cream.
This old recipe dates back to the era of the Tudors, where it was published in Thomas Dawson’s 1594 cookbook, “The Good Huswifes Handmaide for the Kitchin,” along with other recipes like various puddings and tarts.
Taken from the book:
“To make Buttered Beere: Take three pintes of Beere, put five yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloves beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fyre, and put a dish of sweet butter into it, and brewe them together out of one pot into an other.”
In other words, you’ll need:
3 Bottles of Good Quality British Ale
1/2 tsp ground Cloves
1/2 tsp ground Nutmeg
1/4 tsp ground Ginger
5 Egg Yolks
1 Cup Natural Brown Sugar (Demerara)
12 Tbsp Unsalted Butter (Cubed)
Carefully pour the ale into a saucepan
Stir in the ground ginger, cloves, and nutmeg
Gently bring mixture to a boil and then simmer on low heat
Whisk the egg yolks and sugar in a separate bowl until light and creamy
Once the spiced ale starts to simmer, remove from heat and add in the sugar and egg yolk mixture (If you want to burn off the alcohol, simmer the ale for about 20 more minutes before adding the sugar and egg yolk mixture and that should do the trick!)
Stir together until it’s all mixed in
Place the saucepan back onto low heat, and stir until it starts to thicken
*Be careful not to let the saucepan get too hot or else the eggs will scramble or the sugar will burn before dissolving!*
Simmer at a low temperature for 5 minutes
After 5 minutes, add the diced butter and whisk it in quickly until it begins to froth
After 10 minutes on low heat, remove and cool your Butterbeer to a warm, drinkable temperature
Give it a final whisk and serve in your favorite glass or tankard!