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Butterbeer
Nb persons: 4
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| BUTTERBEER Start to finish: 1 hour (10 minutes active) | |
| 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 |
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 F 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.
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, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 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.
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