Just finished making butterbeer lattes with my roomies, now we’re all on the couch watching harry potter drinking these delicious creations. Dork heaven <3
This is a pretty cool moment right now.
Butterbeer Lattes and Harry Potter 3
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Look! Mod Cloth tweeted my Butterbeer Latte recipe!
It's fairly mindboggling to think that thousands of people have tried my recipe... #Whhhhhaaaaaat
2Is it wrong of me to be offended when people want to put coffee into my Butterbeer Latte?
Things that are incorrect:
6- The assumption that Starbucks Butterbeer and mine are somehow the same and/or that you could just get one from there (I’m not saying that it is essential you make mine but the Starbucks one is not the same or a substitute).
- The assumption that Starbucks Butterbeer is better for you (come one people, like there’s any chance that a creamy Starbucks drink isn’t loaded with all sorts of shit. It just goes to show how apprehensive you can be when you actually know what goes into something).
- The assumption that a latte must contain coffee (in fact it is actually just milk and ‘latte’ in coffee terms is a shortening of ‘cafe latte’ - the coffee latte).
- The assumption that butter and sugar is not a caramel (a repeat ‘A caramel’ ‘A’ as in a TYPE) and that butter and brown sugar is not universally a butterscotch flavour (even Wikipedia knows that).
- The assumption that there is ONE butterscotch and ONE caramel in the world.
- The assumption that you have to do anything past melting the butter and sugar together (like, people have mentioned they tried to make the candy caramel - which obviously would seize when you put cold milk on it and would take a while).
- That a mug of milk is anything but literally the mug that you will serve it in filled with milk.
- That I actually know if the measurements on the recipe are accurate (hahaha)
Wow…this list ended up being a lot longer than I expected…
Just an FYI about the Butterbeer…
I actually don’t measure mine when I make it so I don’t know the accuracy of the measurements in the recipe (could be too much) and also I would suggest using level tablespoons - especially of the butter. Also, my mug is bigger than usual so it would actually be more diluted than in a standard mug. Just things to ponder.
Basically the flavours are there and you just have to play with it yourself.
![Master Hayden’s Butterbeer Latte Recipe:
So, it’s all explained in the recipe card graphic, but I have a few special notes to add.
Firstly, I invented this beverage in an effort to include all the flavours and textures I know Butterbeer to include and how I imagine it: creamy, frothy, butterscotch, shortbread. Let me explain how. Obviously butterscotch is covered by a caramel made from butter and brown sugar (not to be confused with raw sugar). The excess fat from the butter and combined with milk makes it creamy. The vanilla is commonly used in baked goods, thereby reminding one of cakes and biscuits, and a dash of cinnamon adds warmth of flavour. When the milk is boiled it creates froth that rises to the top - make sure it doesn’t boil over. Oh, when it’s done, the fat in the butter will obviously rise to the top so not to worry when an attractive yellow film forms.
To my taste this is damn near perfect butterbeer. If it could be carbonated then I would say it is perfection.
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Master Hayden’s Butterbeer Latte Recipe:
So, it’s all explained in the recipe card graphic, but I have a few special notes to add.
Firstly, I invented this beverage in an effort to include all the flavours and textures I know Butterbeer to include and how I imagine it: creamy, frothy, butterscotch, shortbread. Let me explain how. Obviously butterscotch is covered by a caramel made from butter and brown sugar (not to be confused with raw sugar). The excess fat from the butter and combined with milk makes it creamy. The vanilla is commonly used in baked goods, thereby reminding one of cakes and biscuits, and a dash of cinnamon adds warmth of flavour. When the milk is boiled it creates froth that rises to the top - make sure it doesn’t boil over. Oh, when it’s done, the fat in the butter will obviously rise to the top so not to worry when an attractive yellow film forms.
To my taste this is damn near perfect butterbeer. If it could be carbonated then I would say it is perfection.
Don’t mind me, just drinking an effing amazing Butterbeer Latte I just invented. It is literally the most amazing thing I have ever made. To me it tastes EXACTLY like a butterbeer latte would. You need to try this!
