Tag Archives: butterbeer

Recipe: Butterbeer Part 2, Tudor Style!

6 Mar

After months of empty promises, I finally bring you the post you’ve all been waiting for.

Butterbeer, Tudor Style. Yesssss.

The Tudors were an interesting culinary bunch. They ate lots of funny meats (badger, anyone?) and insisted that beaver was a fish so they could get around the “only eat fish on Fridays during Lent” thing. Inventive, or just plain stupid? I  guess that’s just up to you and your level of scientific propriety. They also used a really fascinating device called a trencher – basically a stale piece of bread used as a plate, which was either eaten with sauce or given to the poor upon completion of the meal. You heard that correctly folks, the pious Tudors gave away stale bread that they had ALREADY EATEN ON to the poor. Yum?

I was sent this recipe by a friend about six months ago. He wanted me to make it so that he could drink it, unwilling to try his hand at the recipe himself, perhaps? Either way, it reminded me of a type of butterbeer I had made back in high school when my friends and I were all cracked out on Harry Potter. (Nothing like we are now, of course). (Much…) That recipe used root beer and hot buttered rum mix-probably not very authentic, but super-delicious nonetheless.

I’m not sure if this Tudor style butterbeer is any closer to approximating the kind that Harry and his friends drank at the Three Broomsticks, but it’s entertaining.

2C LIGHT beer (I used a pale ale, and the end result was slightly bitter tasting. I would use a lager or maybe a cream ale next time, something really light, like Boddington’s or even just Miller or Coors).

1/4C sugar

Pinch of nutmeg

2 egg yolks

1TB butter

Put the beer into a large pot on the stove, and heat until the beer becomes steamy and slightly foamy.

Mix together the egg yolks, sugar and nutmeg.

Slowly add about 1/2 C of the hot beer to the sugar-egg mixture, stirring all the time to combine. You are doing this to temper your eggs, slowly cooking them so that they don’t become scrambled when you add them to the hot beer.

Turn off the heat and pour the beer, sugar and egg mix into the large pot of beer and gently whisk. Add the butter and whisk some more.

When it looks like all your ingredients have been successfully combined, pour the butterbeer into a large glass and drink!

A note on the taste.

As I said before, I believe my selection of beer made the resulting butterbeer slightly bitter, which is why I suggest using a really light beer. This is not the time to get all snobby about beer (which is just part of my nature). When you think about it, the Tudors used beer as a water substitute because actual water was literally too dirty (full of SEWAGE) to drink. Beer probably wasn’t all that complex. Suck it up and use MGD.

With that said, Jakey Jake LOVED IT.

Me? Not so much.

This is why I try not to experiment alone! I would make it again using a different beer, though. I think that is where I went wrong.

So, to wrap up.

Butterbeer = weird. Try some!

❤ Stef

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Recipe: Butterbeer! Part One.

31 Jul

Earlier in the week, a friend emailed me a link to a recipe for real, Tudor-style butterbeer. Apparently butterbeer is not just the stuff of Harry Potter culinary lore, but a real drink imbibed by real people with a real recipe to boot.

This brought to mind my high school days, when I would make faux butterbeer for my friends using homemade  hot buttered rum mix and root beer. I would warm up the root beer on the stove and whisk in the hot buttered rum mix, and serve to friends dressed in festive hats and robes. We always saw Harry Potter on opening night, and we always dressed in costume (we did the same thing for Lord of the Rings). We were were (and sometimes still are) those kids!

When I discovered the root beer/hot buttered rum mix drink I was ecstatic, because it brought an additional air of authenticity to our festivities. When my friend emailed me the REAL butterbeer recipe, the memories came back and that, coupled with the fact that the newest Harry Potter movie has recently been released, inspired me to devote this blog entirely to butterbeer.

And so begins DinnerLove’s two-week Butterbeer extravaganza! This week I am bringing you the non-alcoholic root beer variety, and next week I’ll feature the tudor-style alcoholic recipe. Woohoo!

Butterbeer

Root beer, at least 16 oz

Hot buttered rum mix:

1/2 stick of butter

1 C brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

Leave the 1/2 stick of butter on the counter for a bit to soften it up. Alternatively, you can soften it in the microwave but I always manage to screw that up somehow and end up with a big liquid mess.

So, all you do is cream your ingredients together. Put the butter, sugar and spices into a bowl and stir until they are all combined.

Use 1 TB mix per 8 oz of root beer. I’m only making enough for one person (this stuff is really sweet!) so I heated 8 oz of root beer. When the root beer is warm and bubbly, add the buttered rum mix.

Whisk the mix into the root beer until it is dissolved. Watch the root beer, it will foam up if you’re not careful!

Pour into a big mug and enjoy!

In my opinion, the non-alcoholic variety is probably more true to the Harry Potter books than the tudor-style alcoholic beer recipe. I know that the drinking age in the UK is 18, but Harry Potter and Co have been drinking butterbeer since they were at least 12 and I seriously doubt that Madame Rosemerta would stand for a gaggle of drunk pre-teens in The Three Broomsticks, especially when they have Voldemort to fight off. Could you imagine? Harry wasn’t exactly an A student when it came to magic. If he were drunk he would have been dead!

Until next week, my fellow muggles. Enjoy!

❤ Stef