Saturday, November 9, 2013



1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda (I used cold cream soda)


Brown Sugar Syrup
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 degrees on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream.
Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.

Whipped Topping:

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 just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, scoop 1/4 cup of Brown Sugar Syrup into each glass.
Add about 1/4 cup of cream soda to each glass, then stir to combine.

Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

*because I had a large group we quadrupled the recipe and used 2 liters instead of individual cans.

Frozen Butter Beer

(variation of recipe)

Make as directed above, but put Butter Beer and Cream Soda Mixture into blender with ice. 
Top with whipped cream mixture.

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