Recipe: Butterbeer [Guest Blog Post]

Greetings and salutations dear readers! This is the M.P.'s first official guest blog post. My name is Keith Hand and I just so happen to be married to the M.P.'s very own Jenn. Many of the recipes you have seen on this site come out of Jenn and I trying new things. The following recipe came out of our honeymoon trip to Universal's Islands of Adventure. Ladies and gentlemen I present to you: Butterbeer!

I pieced this recipe together from numerous sources online and modified it to make it easier to make individual servings.

BUTTERBEER

Tools

• A mixing bowl
• A whisk
• A 1 teaspoon measuring spoon
• A 1 cup measuring cup

Ingredients - Whipped Cream

• 1 cup of heavy whipping cream
• 7 oz marshmallow fluff

Ingredients - Butterbeer

• 1 teaspoon of Butter Extract
• 1 teaspoon of Rum Extract
• 12 oz bottle of Cream Soda
• Optional - Whipped Cream Vodka (maybe butterscotch?)

Once you have all of your ingredients and tools together I would recommend starting with the whipped cream topping... because whipped cream is delicious. This recipe will make enough for numerous servings of butterbeer, but I am sure you could figure out other things that need to be topped with it if you don't want that many.

TOPPING

You are going to want to add the heavy whipping cream [1 Cup] and the marshmallow fluff [7 oz] in the mixing bowl. Then you are going to whisk that bad boy until it becomes delicious whipped cream. This can take a while.

You start with this splashy mess.

 You end with pure, unadulterated heaven.

THE BUTTERBEER

To make an individual serving you are going to start with the extracts. Add the butter extract [1 tsp] and rum extract [1 tsp] to a cup (preferably a souvenir Butterbeer mug from Universal).

 Then slowly pour in the cream soda [12 oz bottle].

 If you want you can add in some whipped cream vodka [1 oz to a butt-load].

At this point you are going to want to slowly stir the beverage to preserve the carbonation. Then dollop the whipped cream topping onto the Butterbeer. I would also recommend trying a 1-3 spoonfulls of the topping first.

ENJOY!

Welcome 2014! (And a drink recipe)

I am excited for 2014. I feel like it's going to be a good year. One full of possibilities and changes for the better. I am still confirming my resolutions, so I haven't been able to start any. However, I have decided I need to read over 15 books this year and write at least 200 pages of anything. I need to get my creativity back. 

Anyway, Keith and I rang in the New Years very low key. We watched movies and hung out on the couch. It was kind of really fun. Keith and I decided to have a dinner of appetizers and we made several different kinds of drinks. We decided on several "vintage" cocktails, including the Pink Lady. The Pink Lady has been around for awhile. During Prohibition (1920-1933) it was already well known. Traditionally, pink lady is made with egg whites, however I found a recipe that didn't use it.

Here is the recipe we used:

• 1 and 1/2 ounces of gin
• 1/4 ounce of grenadine
• 3/4 ounce simple syrup
• 1 ounce heavy cream
• Shaker of ice

 

Pour one shot glass of heavy cream in the shaker with ice. 

After rinsing out the shot glass, pour a full shot of gin, then half a shot. Add to the shaker

Keith measured out ounces using my teaspoons. To get 1/4 ounce I used 1 and a half teaspoons of grenadine. 

 Shake and strain into a cocktail glass. 

 

Enjoy! But be careful these are tasty and kind of strong. Also, its a cream drink which can be heavier then other cocktails. As always, drink responsibly. 

I hope 2014 is great for everyone and you visit back here often. We will have more posts in the up coming year! Hooray!