I know everyone who is reading this has at least heard of the Harry Potter series. If not, you’ve been living under a rock. And how exactly are you accessing the internet and my blog from under said rock? Anyway, I’ll spare everyone having to read an extensive review of such a well-known book. Just know that Harry is an orphaned boy who, upon his 11th birthday, finds out he’s a wizard. Harry is then swept away to the magical school Hogwarts, where he makes friends and fights evil Lord Voldemort (who murdered his parents).
The food item I ended up picking was, what a surprise, butterbeer. This delicious drink, which is served at the Three Broomsticks and the Hog’s Head, was first mentioned in Harry Potter and the Prisoner of Azkaban.
“Ron came back five minutes later, carrying three foaming tankards of hot butterbeer.
“Merry Christmas!” he said happily, raising his tankard.
Harry drank deeply. It was the most delicious thing he’d ever tasted and seemed to heat every bit of him from the inside.” – Harry Potter and the Prisoner of Azkaban (paperback) page 201
Back in the summer, my boyfriend and I went with a school group on a trip to Orlando. While there, we went to the Wizarding World of Harry Potter. Of course, the butterbeer there is not vegan (I made due with some yummy pumpkin juice), but vegetarian Peter drank the stuff like it was going out of style. After four mugs throughout the day a very sad, and visibly plumper, Peter left the park vowing to recreate their butterbeer.
Posing outside of Honeydukes, butterbeer in hand.
Since that day, he has been on me to find a good recipe that matches the Wizarding World’s drink. Peter said the recipe below is extremely close to the Universal version, but with a hint of coconut flavor (due to the cream). I really enjoyed it, and I hope you do too!
Butterbeer
Based on a recipe from Bakingdom
Ingredients:
For the butterbeer:
6 – 12 oz. cream sodas
3 teaspoons imitation butter extract (the McCormick version is vegan)
For the vegan foam:
1 & 1/3 cups of coconut cream (put 2 cans of coconut milk in the fridge, once they’re cold scrape off the top layer of thick cream)
2 tablespoons granulated sugar
6 tablespoon confectioner’s sugar
1 & 1/2 teaspoons vanilla extract
1 teaspoon imitation butter extract
Directions:
With a mixer blend all the foam ingredients. Blend until thoroughly mixed and slightly fluffy.
In a glass (or stein if you’re really cool) put 1/2 teaspoon of butter extract, then pour on top a bottle of cream soda. Top with a few spoonfuls of the foam mixture, and then drink up!
Lima Bean Lover 