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Butterbeer from 'Harry Potter'
If you are a true fan of 'Harry Potter', you have surely heard of the famous drink from this universe – butterbeer. This fragrant, non-alcoholic drink captivates with its taste and aroma.
Butterbeer from 'Harry Potter' is prepared in just 15 minutes. This drink contains not a single gram of alcohol. There are countless recipes for butterbeer, and we offer you one of the simplest options. The basis of this drink is dairy products, and it can even be given to children.
Preparation time: 15 minutes.
Caloric content: 138 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- cream – 50 ml;
- milk – 200 ml;
- toffees – 100 g;
- douche drink (or soda) – 200 ml;
- ice cream – 120 g.
Preparation
- Prepare the ingredients. It’s best to take cream with a fat content of 30-33%. We take milk with a fat content of at least 3%. The tastiest version is made from homemade milk. You can choose any flavor of ice cream, but we prefer regular vanilla ice cream. As for the soda, both regular strongly carbonated water and the douche drink can be used. We believe douche is a more successful option.
- Pour 100 milliliters of milk into a small pot and add 100 grams of toffees.
- Set it over medium heat. Constantly stir the toffees in the milk until they are completely dissolved in the milk, then remove from heat.
- In a blender bowl, add 120 grams of ice cream, pour in 100 milliliters of milk, and add 2 tablespoons of caramel sauce.
- Whip the mixture at high speed for about a minute.
- Whip the chilled cream with a mixer until stable peaks form. The higher the fat content of the cream, the faster you can achieve stable peaks.
- In a glass, pour the whipped ice cream with milk about 1/3 full.
- Pour the douche into the glass with the whipped ice cream until the foam cap rises almost to the top of the cup. At this stage, you can add a tablespoon of prepared caramel to taste. Mix everything.
- Carefully top with whipped cream and drizzle with a little caramel.
- Butterbeer from 'Harry Potter' is ready.
