Butterbeer III: A New Twist

Ingredients 0/9

Step 1

Combin the brown sugar and water in a small saucepan over medium heat. Let it come to a gentle boil, then cook until it reaches about 240°F (115°C) on a candy thermometer. You can test it by dropping a little syrup into cold water—it should form a soft ball. Once it’s ready, stir in the butter, salt, cider vinegar, and 1/4 cup of heavy cream. Take the pan off the heat and let the mixture cool completely before adding the rum extract.

Step 2

While the syrup cools, grab a non-plastic bowl and mix 2 tablespoons of the brown sugar syrup with the remaining 1/2 cup of heavy cream. Use an electric mixer to whip it until soft peaks form, which usually takes a couple of minutes.

Step 3

To assemble, pour about 1/4 cup of the syrup mixture into a tall glass, then stir in roughly a quarter of a bottle of cream soda. Fill the rest of the glass with the cream soda, then finish with a generous dollop of the whipped cream on top. Repeat this for three more glasses, and you’re all set to enjoy!