Homemade Butterbeer

⏱ 10 min · Serves 4

Wizarding-world-inspired and gloriously over the top: ice-cold fizzy cream soda swirled with butterscotch, crowned with a rich butter-vanilla whipped cream. No cooking, five minutes, and everyone at the table feels eleven again.

Per serving: 630 kcal · 2.0g protein · 60.0g carbs · 43.0g fat

Ingredients

• 4 cans cream soda (about 330ml each), well chilled
• 5 tbsp butterscotch syrup, plus extra for drizzling
• 240ml double cream (heavy whipping cream)
• 2 tbsp caster sugar
• 2 tsp vanilla extract
• 70g unsalted butter, melted and cooled slightly

Method

1. Chill your glasses and the cream soda first – butterbeer is all about that cold, frothy contrast. Spoon 1–2 tbsp of butterscotch syrup into the bottom of each of 4 glasses.
2. Fill each glass about three-quarters full with chilled cream soda and stir gently to swirl the butterscotch through.
3. In a large bowl, whip the double cream to soft peaks – an electric whisk makes short work of it.
4. Gently fold in the caster sugar, vanilla and the cooled melted butter until just combined. Stop the moment it comes together so the topping stays light and pillowy.
5. Spoon a generous cloud of the butter-vanilla cream over each glass.
6. Drizzle a little extra butterscotch over the top and serve straight away, while the foam is fresh.