Butterbeer

Category: Beverages
Butterbeer

Ingredients

Ale 500ml
Yolk 1 PC
Sugar (originally brown) 30gr
Unsalted butter 20gr
Anise, seeds 1/4 tsp
Licorice (aka licorice root, licorice) 1 stick, ground - about 1 hour l.

Cooking method

  • Attention! For your own peace of mind - remove your house elves from the screens!


  • Hogsmeade was like a Christmas card. Fairy houses under thatched roofs, shops in snow caps, holly wreaths on the doors, tree crowns are decorated with garlands of magic candles ...

  • “Let's go to the Three Broomsticks and have some butter beer,” Ron suggested, teeth chattering from the cold.
  • Harry was delighted: a piercing wind was blowing, and his hands were completely numb, it would be very useful to sit in the warmth. The friends crossed the street and entered a cozy pub - the first floor of a tiny hotel.
  • The pub was crowded, noisy and smoky. A group of merry fellows sat at the counter, they laughed and talked loudly, a plump pretty woman barely had time to fill their glasses.
  • “This is Madame Rosmerta,” said Ron. “I'll go get us all a mug,” he added, and blushed slightly.
  • Harry and Hermione sat down at a small table in the far corner between the window and the ornate Christmas tree. A fireplace crackled nearby, it was very warm and festive. Ron brought three beers. It was hot and smoky.
  • - Merry Christmas! Ron wished cheerfully and raised his mug.
  • Harry drank in big gulps: the wonderful drink warmed his entire body to the tips of his fingers.
  • J.K. Rowling, Harry Potter and the Prisoner of Azkaban


  • 1. Pour the ale into a bowl with a thick bottom (best enamel), heat until boiling.
  • 2. Add spices to the boiling ale, reduce heat, hold for 5 minutes, stirring slightly.
  • 3. Remove from heat and let stand for 10 minutes.
  • 4. Mix yolk, butter and sugar into a homogeneous paste.
  • 5. Strain the ale with spices and pour into a clean bowl (you can just rinse where it was and return it back), heat it up, but do not bring it to a boil.
  • 6. When warmed up, briskly and gently whisk in the egg paste. The ale will become like milk tea in color and consistency, slightly thickened. Continue whisking for a while until smooth. About a minute or two is enough, but if you want more foam, it can be longer and stronger.
  • 7. Pour into mugs or Irish glasses, let cool slightly to a comfortable drinking temperature.

The dish is designed for

2 cups

Time for preparing:

5+10+5

National cuisine

British

Note

The recipe is taken from the 1664 cookbook. Butterbeer (or Buttered Beer) is a real old British drink. It was very popular in the 16-17th centuries, for the first time the recipe was recorded in 1588 and is attributed to the Tudors. Although, it is said that Rowling did not know about the prototype and described the favorite drink of the inhabitants of Hogwarts intuitively.
A few notes on cooking.

1. The original source unequivocally recommends as a basis for a drink, namely EL, and ONLY EL... At the same time, it is emphasized that lager and its brethren (and in our country it is lager that is most common) DO NOT FIT. I admit that you can find something good and decent among the local regular beers, but I would still advise you to try it with normal English ale.

I tried it myself St. Peters Golden Ale and Wells bombardier... With the "bombardier" the taste seemed richer, perhaps darker ales are more optimal for butter beer. At the same time, make sure that there are no chocolate-caramel-creamy or other flavors mixed there (this also happens) - it is better to take a clean one.You can try the stout (at least I'm going to).

2. If you need to do soft drink for children, that is, there are two ways. Either dilute the ready-made and cooled ale with sweet milk (by the way, it is quite possible to consume the "adult" version with the cold one) and heat it up again (or not), or keep the ale at a temperature of about 140C for 20 minutes at the first stage of heating - then most of the alcohol evaporates.

3. The hardest part is to stir the yolk into the hot ale so as not to get the omelet in the beer. Here I can hardly help with practical advice, unless it is banal not to overheat the mixture and interfere really quickly and strongly.

4. If suddenly someone does not like anise and / or licorice, then you can try other variations of spices. By and large, it all depends on tastes, but there are at least two more "canonical" versions of seasonings. The first is just pure nutmeg, everything is done the same, only the nutmeg is driven in immediately along with everything else. Yes, and the egg for the nutmeg version is recommended to be taken whole (not only the yolk). In addition, the oldest "Tudor" recipe contains a set of "ginger + cloves + nutmeg" (the cooking procedure is the same).

5.More flavorful with the amount of seasonings, especially with anise and licorice, I put anise on half a liter in the end 1 small measuring spoon (1 ml from the Ikean set) with a slide - this is more than enough. I advise you to try liquorice from an incomplete teaspoon and then adjust it upwards (if you want to). If you find licorice in its entirety - the root is about 10 cm.

6. Brown sugar in our area either do not exist or insanely roads. What the mistral sells is NOT brown sugar, but refined sugar dyed with molasses (checked many times, including by me, after which I stopped spending money on it). The simplest test is a teaspoon of sugar per cup of water, if after some time there is white sand at the bottom, and yellow dregs in the cup, then it is dyed. If it completely dissolves, keeping the color - real. But I used regular sand.

Ru
Ernimel, if, according to the recipes of the competition, a nationwide vote suddenly resists, then you should know that my voice and soul, in addition, now belongs to you!
I hate beer, but I would give a lot to try this landmark drink, which left an indelible mark on the souls of all potter scholars.
Omela
Ernimel, very original!!!! And what is it to your taste ?? What can you compare with ???
kleskox35
Ernimel, even I, completely teetotal, wanted to try! And in order to mix the yolk without any problems, you just need to pour 100 ml at the stage of filtering the drink (it's just warm as I understood) and beat with the yolk and butter, and then pour this mixture into a thin stream into the hot drink at the final stage, well, the process is about like a starch infusion ...
Ernimel
Quote: Omela

Ernimel, very original!!!! And what is it to your taste ?? What can you compare with ???
In fact - there is nothing. The ale flavor does not completely go away, and the beer bitterness is present, but it is drunk very soft and creamy, even almost sweet. In the hot version, it is really very warming, in addition, it is quite satisfying (which is not surprising in terms of the components). According to sources, cold, on the contrary, is refreshing. Alcohol in the taste is not felt at all, even without boiling. Just pleasant warmth and light purring relaxation.

What I still can't imagine is what kind of snack you can pick up with it, although, by and large, it is not needed - it is in itself both food and drink. It will definitely not work for chips with nuts (or even for German sausages or some boar knee), and you should not try. I would recommend it as an adult "dessert" - when everything has already been eaten, and you still want to sit.

In general, it is very difficult to describe a new specific taste to someone who has not tried it. Is that what, say, an apple looks like? It is the combination of seasonings - well, the typical taste of licorice sweets, only creamier and softer and a little with a hint of beer (but for this you need to know what licorice sweets taste like, yes ...)
kubanochka
My daughter loves Harry Potter and everything connected with him.Each time my question is: "What are you going to drink?" (well, in the sense of tea, coffee, juice ...), I get the answer - Creamy beer! Even after learning about the competition, she asked to find a recipe and make exactly butter beer. Now there is a recipe! She hit! I will definitely cook it in secret from her, and even if I get an answer to the question about the drink, Creamy beer ...
Thank you so much, Ernimel!
Ikra
Yeah ... How our jury will determine the winner - I can't imagine! Every recipe is a delight!
Ernimel, the recipe is unique! Thank you very much!
Twist
Ernimel, thanks for the reminder about this "tasty treat", winter cold is on the nose!
nakapustina
Beautiful and magical
Natusichka
I reread it several times, but I still did not understand what El is ..... You can popularly explain what it is and where to buy it ?!
Caprice
Quote: Natusichka

I reread it several times, but I still did not understand what El is ..... You can popularly explain what it is and where to buy it ?!
Ale (ale) is a type of beer produced by rapid top fermentation at high temperatures.
Natusichka
Thank you, I have not seen this ...
Ernimel
Quote: Natusichka

I reread it several times, but I still did not understand what El is ..... You can popularly explain what it is and where to buy it ?!

Ale is truly a type of beer (a kind, not a brand), very popular (and once the only one) in England. Although some of our local producers pour something unimaginable in liter bottles under his theme.

I honestly don’t know how things are with imported beer in Ukraine (I don’t know what city you are from exactly), because I always went there to drink exclusively local Chernigovskoe (mostly white, and preferably Nikolaev spill) My sources for Nikolaev also (so far) not very vkur, unfortunately, although they are very interested in butter beer. I think it is worth looking in the kisheni and silpo (and what else do you have from super-hypermarkets), it is definitely worth looking into the METRO (if you have one) - you can probably see something there.

It should be borne in mind that (most likely) the word ale will not be on the price tag label - there will be something about beer, perhaps "special beer" or "dark beer" or "semi-dark beer", but the bottle must have the word ALE ( it can be brown, copper, golden, red ...).

If there is absolutely nothing with just ale, then with some probability you can find a stout. The most famous, I think, is guinness. But you have to look at the place of production. For example, Irish guinness and what is poured under our kaluga with paint and caramel additives are two big differences. But stout is at least a "relative" to ales, if I may say so (in fact, the classification there is somewhat muddy). I believe that with it there will be a brighter bitterness from the beer, if desired and taste preferences, you can increase the sugar.

Even if there are no stouts on the horizon ... well then choose the best beer you can find and try it. Better semi-dark, possibly unfiltered.

Ps: Yesterday we just tried it with a new ale - this time we took St.Peters RUBY RED ALE. Precisely tastier than golden, apparently, my assumption that it comes out tastier with darker varieties is true.
Natusichka
Ernimel! Thank you very much for such a detailed and detailed answer! Now at least I have an idea what it is, I hope that I can try.

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