Harry Potter turned 32 on Tuesday. Does that make you feel old? That’s okay. I feel old, too, and I’m ten years younger than our beloved boy who lived. J.K. Rowling, the woman behind his creation, turned 47 on Tuesday. So in honor of their birthdays (and our first Thirsty Thursday, where we bring you delicious foods and drinks that you just have to try), it seems appropriate to toss back a butterbeer or two and maybe enjoy some cauldron cakes, right?
One of my favorite blogs, Pastry Affair, did a whole series of posts last summer detailing how to make some favorite treats from the Harry Potter series. You can learn how to make Honeydukes treats and butterbeer cupcakes, as well as cauldron cakes and, of course, butterbeer. I’ll be the first to admit that I’m a decent cook but not a good baker — I’m too impatient to do everything in order and wait for it all to cool and stir that often. But I have to say, I’m tempted to try for those cauldron cakes.
Warning: Kristin Rosenau is pretty pro at making these goodies. Unless you’re pro, too, yours probably won’t be as pretty. But feel free to try burning down your kitchen. (Kidding.)
Because her recipes are complex, I thought it might be nice to offer up an alternative (though decidedly less delicious, once you compare the ingredients) recipe for butterbeer that I think does the trick quite nicely. It’s been adapted/simplified from Party Rehabb:
You will need:
- cream soda (brand of your choice)
- Dekuyper’s ButterShots liqueur
- marshmallow creme (optional)
- Measure 2.5 tbsp (1 shot) of ButterShots liqueur into a tumbler
- Measure 1 cup of cream soda into tumbler, stir
- In a small bowl, combine 2 tbsp marshmallow creme with 1 tbsp ButterShots liqueur
- Microwave on high for 30 seconds, stir and pour mixture into tumbler
(If you choose not to use the marshmallow creme and just enjoy the cream soda/ButterShots liqueur combo, you won’t be missing much. But I hate marshmallow creme, so maybe I’m just biased.)