Brew like a true wizard! These magical beverages will make you feel you're part of the Harry Potter universe.
Have you ever dreamed of visiting the Hog's Head or the iconic Leaky Cauldron just to drink one of those legendary foamy Butterbeers? Perhaps you'd prefer to try the Gillywater, Professor McGonagall’s drink of preference at The Three Broomsticks?
Of course, we had to start with the OG drink that, when Harry tasted it, it was described as “the most delicious thing he’d ever tasted and seemed to heat every bit of him from the inside.” This recipe from Jenny Harless will help you recreate the Golden Trio’s favorite beverage!
Let your butter sit out until it is softened. Then pour the butterscotch syrup into a bowl. Butterscotch is what gives the butterbeer its main flavor. Add the soft butter. Some recipes call for butter extract, but this one is for those who prefer a creamier butterbeer. Combine the syrup and butter, pour cream soda into the mixture, and stir. Set aside.
In a separate mixing bowl, whip heavy cream until it forms stiff peaks. It will take a hot minute to do so by hand but will go faster with a stand mixer. Don’t over whip, or you’ll end up with fresh butter. Pour the cream soda and butterscotch mixture into two clear mugs, and top with a dollop or two of whipped cream.
Making this Butterbeer Recipe for adults
You can make this an adult drink (for ages 21+) by adding butterscotch schnapps to your butterbeer or some vanilla vodka. It’s a fun adult spin on the drink that still leaves the sweet fun. You’ll only want to add a little bit, or else it may change the flavor.
Make the Butterbeer sweeter
If you want a sweeter whipped cream, you can also add a couple of tablespoons of powdered sugar and pure vanilla extract to the heavy whipped cream mixture.
[Image: Sharon Drummond]
In the Wizarding World, you can find foods and drinks whose main ingredient is pumpkin. In this case, Bryton Taylor managed to recreate this juice that’s usually sold in the Hogwarts Express and Honeydukes.
To make it from scratch, place half a butternut squash in a baking tray lined with a layer of water. Roast for ~40 minutes at 180C or 355F until soft when the fork is pressed in. Remove from oven and let cool.
In a blender, scoop in the squash (discarding the skin) and water and blend. You can also put the pumpkin through the juicer, following it with water if you want a smoother texture. The pumpkin liquid that comes out is the ‘pumpkin juice’ we refer to. You can also use a strainer or finely woven cheesecloth to extract the liquid.
In a saucepan, measure out 1 1/4 cups of pumpkin juice and combine with apple juice, apricot nectar, vanilla essence, 2 tsp pumpkin pie spice, and sugar. Bring to a boil and then reduce to a simmer for 20-30 minutes. By simmering you’ll be reducing the water so it’ll have a more concentrated taste and will help the spices infuse with the juices, which plays a big part in the taste.
Chill and serve (although served hot is wonderful too!).
Since we can’t find Gillyweed in the muggle world, we’ll just have to cope with Jenni’s refreshing twist of the Gillywater. Well, at least we don’t have to worry that some gills will suddenly appear on us once we drink them!
Using a knife or vegetable peeler, peel the cucumber lengthwise reserving both the peel and the flesh until you reach the seedy middle, then stop.
Using a citrus peeler, peel the zest from the limes into curls if desired (you may omit these). Juice the limes and reserve. Add the cucumber peel, springs of mint, and lime juice, and zest to a large pitcher, then add cold water to the top.
The longer the fruit steeps in the water, the more flavor it will have infused. If using flat water you can allow the ingredients to mingle for 30 minutes in the fridge first. However, if you are using sparkling water, I would choose to serve immediately to retain the carbonation.
Note: You can add your preferred sweetener to your drink.
Being an intense wizarding drink, here are two recipes for the Firewhisky. The first one is a non-alcoholic version from Allrecipes, while the second one, provided by Bryton, is the adult upgrade. A toast to the fallen Mad-Eye Moody!
Combine the ginger ale, ginger, red hot candies, and cinnamon sticks in a large container; refrigerate until the candies dissolve completely for about 8 hours or overnight.
Add the habanero peppers to the ginger ale mixture for 4 hours; remove and discard peppers and serve in small glasses. Let the mixture steep for as long as desired, then remove and discard. A half-hour will result in a pleasant tingle. For truly hot firewhisky, 4-5 hours is recommended. Of course, using more peppers will result in hotter firewhisky in less time.
It's a good idea (if you're serving this to guests) to have two different strengths of firewhisky so that those with more sensitive palates can still enjoy it.
To shorten the process, place peppers in a small amount of water and microwave for 45 seconds, and use this to flavor the drink. It may be less spicy, but it's clearly quicker. You could also shred the ginger instead of slicing, but it will be harder to remove afterward.
Ogden’s Old Firewhisky (21+)
Taking a brand new 250ml bottle of Canadian Club whisky, pour just a smidgen out of the bottle to make room for the additional ingredients.
Place the cinnamon sticks and the brown sugar into the bottle, close the lid and shake. Let it rest in a dark cupboard for about a week, longer for a more intense flavor. Test taste and adjust sugar to your palate. Strain all the ingredients and pour the whisky blend back into the bottle.
Photos from Warner Bros. PicturesPodría interesarte