Harry “Pot Head” Potter’s Butterbeer

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This stony Butterbeer is a perfect choice for any occasion.

Ingredients

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoons cannabutter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
4 12 ounce bottles cream soda

Directions

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240ºF on a candy thermometer.

Stir in the cannabutter, salt, vinegar and 1/4 of the heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Harry “Pot Head” Potter’s Butterbeer
2.2 (44%) 5 votes