Traditional Tudor Style Butterbeer
“Why don’t we go and have a butterbeer in the Three Broomsticks, it’s a bit cold, isn’t it?“
– Hermione Granger
I’m a huge Harry Potter fan and I can pretty much guarantee you are, too. I know there are thousands of butterbeer recipes online that try to replicate the famous drink from the Harry Potter books and movies. However, did you know that butterbeer, or buttered beer, is actually a recipe dates back to 1588? Now, I know this recipe is may not taste as decadent as the one you might have had from Harry Potter World but it’s still fun to try out old recipes.
I originally found this recipe from the amazing Heston Blumenthal’s book but I changed it around a little but to fit around what I had in the pantry. Since this recipe was quite old, it was probably not standardized so if you enjoy you’re drinks a bit sweeter or even with more spices, feel free to make those adjustments. I hope you all enjoy this recipe!
Traditional Tudor Era Butterbeer
Ingredients
- 1 - 12 fl. oz. ale I used Fireside Chat by 21st Amendment
- 50 g - sugar
- 1/8 tsp - groung fresh ginger
- 1/8 tsp - freshly grated nutmeg
- 1/8 tsp - cloves
- 2 egg - yolks
- 10 g - butter
Instructions
- In a small pot, add your beer and spices. Place the pot on low heat and heat just until warm.
- While you're waiting for the beer to heat up, whisk your eggs and sugar until it turns pale yellow.
- Add the egg mixture to the warm beer and put it back on medium to low heat. With a rubber spatula, gently move the mixture back and forth in the pot to prevent the eggs from cooking. You're looking for it to heat up to 75C-80C and no higher or the eggs with cook.
- Maintain the temperature for a few minutes and you'll notice that it will start to thicken up. Turn off the heat and add the butter. Stir until melted. You can use a milk frother to create some foam to top it off or if you're looking for something more decadent, add some whipped cream on top and enjoy!
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