This weeks blocks are the Basilisk Fang, Butterbeer and Cooking Sherry. Once again I just had to make all three options, since I am making a queen size quilt. What can I say.
All the free patterns for this weeks blocks can be found on Fandom in Stitches and Sewhooked.
Here is my blocks based on the patterns.
“Why don’t we go and have a butterbeer in the Three Broomsticks, it’s a bit cold, isn’t it?“
—Hermione Granger inviting Harry Potter to the Three Broomsticks Inn.
Butterbeer was a popular wizarding beverage described as tasting “a little bit like less-sickly butterscotch.” It was served at numerous locations in the wizarding world and had a very slight alcoholic content.
And here is 5 different recipes to make it, I found these online.
Harry Potter Butterbeer Recipe #5
This is my own recipe, modified from another I found online. The original called for root beer (root beer?? There’s not even a hint of root beer flavor in the Harry Potter butterbeer!).
Butterbeer Recipe Ingredients:
1 quart butter brickle or vanilla ice cream
1/4 cup butterscotch syrup
32 oz of your favorite cream soda
Place 4 (16-ounce) glasses in freezer and chill for at least 20 minutes
Mix ice cream and cream soda in a blender until combined
Divide between the frosted glasses
Top each glass with whipped cream, if desired
Serve with spoons and straws
Harry Potter Butterbeer Recipe #4
This one’s from the Food Network. This one is served warm according to the recipe, but you could just as easily chill or freeze the drink before serving.
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup.
Heat in microwave for 1 minute.
Remove and stir until butter has melted and incorporated into mixture.
Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs.
Fill mugs with heated cream soda and stir thoroughly.
Serve garnished with an old-fashioned butterscotch candy stick.
Harry Potter Butterbeer Recipe #3
I found this one on e-How. Again, hot and again, you could freeze or cool before serving. I liked how this one used butterscotch chips and the coffee creamer. Adds a real different dimension that still stays on track with the Harry Potter theme park version.
10 OZ of Cream Soda (1 & 1/4 cups)
1 Tbsp of Salted REAL Butter
1/2 Cup Butterscotch chips
1/4 Cup Original Coffee Mate Liquid Creamer
Put the Butterscotch Chips and Butter in a microwave safe bowl. Heat for 30 seconds. Stir and Heat for another 30 seconds. Now add your Creamer to the bowl.
Microwave in 30 Second increments again. Stirring each time. It usually takes about 4 times (2 minutes) to get the right consistency. Set your mixture aside. The chips and butter should be a thick stir-able paste.
Heat Cream soda in the microwave for 90 seconds. BE VERY CAREFUL! Microwaves times vary. Make sure not to over heat the Cream Soda or all of the fizz will be gone.
Pour Butterscotch mixture into heated Cream Soda.
Stir & Serve!
Harry Potter Butterbeer Recipe #2
Again, one that I modified to fit the requirements of the Wizarding World of Harry Potter park version. This one just sounds delicious!!
1 pint of vanilla ice cream, softened
1/2 stick (4 tablespoons) butter, at room temperature
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 bottle (24 oz.) vanilla cream soda (very cold)
Allow ice cream to soften, about 30 minutes, and bring butter to room temperature, about 2 hours
Blend butter, sugar, and spices in large bowl
Add to ice cream and freeze
Heat cream soda in a pot until warm but still carbonated (at least 3 minutes). You could also just go with the very cold cream soda (my preference) and have a more frozen/slushy drink.
Fill each glass with a scoop of ice cream mixture and pour warmed or chilled cream soda over ice cream
Harry Potter Butterbeer Recipe #1
This was the recipe put out by AP, FoxNews, and just about every other site after the Wizarding World of Harry Potter park opened. Seems to be the most likely ingredients, but doesn’t serve it cold or frozen, like the park. The final result does seem to be most like the park version, just needs to be frozen.
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.
Ok, Here I decided to make it poisoned cooking sherry. Why not!
Somewhere in one of the movies, someone sent a bottle of poisoned wine to Dumbledore, but Ron ended up drinking it and nearly died.
When Professor Sybill Trelawney was on probation under Hogwarts High Inquisitor Dolores Umbridge, she was drinking plenty of sherry, as Harry Potter could smell whenever he crossed paths with her. She was using the Room of Hidden Things to hide her empty sherry bottles.