When describing the Butterbeer at the WWOHP in Universal Orlando, Ashly described the taste as 'a whipped shortbread cookie'. After falling in love with the taste of that original butterbeer, Ashly and her husband set out to recreate that scrumptious drink: this is what they came up with. Give it a try for yourself!
Time to make: 1 hour
1 cup light or dark brown sugar
2 TBSP water
2 TBSP butter
1/2 teaspoon cider vinegar
1 cup heavy cream (divided into 1/2 cups)
1/2 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice (to taste)
Four 12-ounce bottles cream soda
Step 1:In a small saucepan, combine the brown sugar and water. Over Medium heat, bring to a gentle boil, stirring often, until the mixture reads 240F on a candy thermometer.
Step 2:Stir in the butter, cider vinegar, and 1/2 cup of the heavy cream. Set aside to cool to room temperature.
Step 3:Once the miture has cooled, stir in the vanilla extract and pumpkin pie spice (to taste). Place in refridgerator until cool.
Step 4:In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until thickened.
To Serve:divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, and then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.