Three Butterbeer Versions by Jimmy Wong

This video, by Jimmy Wong, features three different styles of butterbeer:
chilled, slushy, and warm.

***Before you begin, place your mugs in the freezer***

 

 

Print Recipe
Three Butterbeer Versions by Jimmy Wong
Three Butterbeer Versions by Jimmy Wong
Cuisine Butterbeer
Servings
Ingredients
Foam
Chilled Butterbeer
Butterbeer Slushy
Hot Butterbeer Cider
Cuisine Butterbeer
Servings
Ingredients
Foam
Chilled Butterbeer
Butterbeer Slushy
Hot Butterbeer Cider
Three Butterbeer Versions by Jimmy Wong
Instructions
Foam
  1. In a large mixing bowl, add the sugar, vanilla extract, and cup of heavy cream. Mix it all together with either an electric mixer or a whisk until you get soft peaks (2-4 minutes with an electric mixer).
  2. Place to the side or in your refrigerator until ready to serve.
Chilled Butterbeer
  1. Gently pour the cream soda into a frosted mug.
  2. Add 1 tablespoon of artificial butter flavoring and stir to mix together.
  3. Add a spoonful of your pre-mixed foam to the top and serve!
Butterbeer Slushy
  1. In a blender, add 1 tablespoon of butterscotch caramel, cup of ice cubes, and cream soda. Blend until lumps of ice are gone.
  2. Pour into the chilled mug, add foam topping, and serve!
Hot Butterbeer Cider
  1. Heat stove top to medium.
  2. Pour milk into the pot.
  3. After the milk is warmed up, add 1 tablespoon of butterscotch topping and 1 tablespoon of brown sugar. Stir until mixed in and drink is warmed to desired temperature.
  4. Pour into a large mug, top with foam, and serve!