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Photo of Mater's Adult Butterbeer by Chase Mater

Mater's Adult Butterbeer

Rated as 5 out of 5 Stars
 made it  |  4 reviews   |   photos

Recipe by:

"I've tried a couple of butterbeer recipes I found online, and they all were either so sweet they made me sick or they had oily butter in them that made me sick. I opted for a simplified version that tasted a little bit like less-sickly butterscotch and was strong enough to slightly inebriate something larger than a house elf. Great for Harry Potter-themed parties or Halloween. Served super-chilled in a frosted mug, it can magically warm up even the coldest wizards."
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Ingredients

5 m servings 402 cals
Original recipe yields 1 servings (1 serving)

Directions

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  • Prep

  • Ready In

  1. Stir rum and butterscotch schnapps together in a frosted 14-ounce mug.
  2. Pour butter flavoring into the cream soda, then turn cream soda over to pour quickly into the chilled mug. Gently drop the ice cream into the soda mixture.
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Footnotes

  • Cook's Note:
  • For a thicker and sweeter froth use 1 small scoop of your favorite vanilla or butterscotch ice cream.
  • One ounce each of schnapps and rum are for general guests. For a more potent grog, try 1 1/2 ounces schnapps and 1 1/3 ounces rum.

Nutrition Facts


Per Serving: 402 calories; 2.4 g fat; 67.6 g carbohydrates; 0.7 g protein; 9 mg cholesterol; 64 mg sodium. Full nutrition

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Reviews

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This is REALLY yummy! I made the "potent grog" from the footnotes, and I'm very pleased with the flavor. This is good without the ice cream, but I really think the ice cream makes it. It froths ...

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This AMAZING!!! I originally made this for our Halloween party last year and it was such a big hit that now I make it for all of our parties!!! It's so simple and delicious! Serve it in some lar...

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AMAZING! I drizzled a little bit of caramel sauce over the top for the ~look~. Perfect drink for a Potter Marathon.

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Leave lots of room in the cup when you drop the ice cream in, but so worth it. Rich, creamy, sweet, and buttery, but not oily or syrupy.

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