I’m part of that generation that not only grew up on Harry Potter, but grew up with him. I must have been around eight years old when the first book made its way to me through a friend and a sleepover; that night I took a glimpse into the wizarding world of J.K. Rowling, and I never looked back. To find something you can immerse in so thoroughly is rare, and it should be cherished.

These books and this world have given me so much through the years; they were sources of comfort, of joy, and yes, sorrow – I mean, why Sirius?! They were also sources of knowledge (the first ever book I read in English was the Half Blood Prince, and as hard as it was to get through the first page, it was also pretty damn rewarding later in life, in a way I couldn’t have expected then), and now, as I re-read the books every now and then, I discover more and more of the story's depth and complexity.

This year, with the new play, and the new movies, and above all, the new screenplay (which will arrive to my mailbox very soon), the wizarding world is calling once again, and stepping back feels like coming home. I feel eight years again, flooded with joy by the new world at my fingertips, and this feeling is magic. So, I’m not the first, and certainly won’t be the last to say this, but thank you J.K. Rowling for bringing magic to my childhood and to my life.

And now, let’s wipe those tears, and move onto the butterbeer! Just like all the sweets and treats in the Harry Potter books, butterbeer has been arousing interest for many-many years, and I just hope, really do hope, that in a next life I will sit in the Three Broomsticks with a real, actual butterbeer in hand. Until then, I can always try to recreate something that resembles, right?

After searching all over the internet, I decided to combine all the things I read and come up with my own recipe. It wasn’t a complete failure, actually, it ended up being quite good, so now I’m here to share the recipe, and encourage everyone to try it – even if you are not a Potterhead (why not, by the way?), this drink will warm you up on these cold winter nights, and really, it does have a hint of magic to it.

What you’ll need:

• 2 tablespoons butter + 1 teaspoon
• ½ cup (100 g) brown sugar
• 4 oz (100 ml) heavy cream
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 7 oz (200 ml) dark beer
• 4 oz (100ml) sparkling water
• 1 tablespoon condensed milk
• 1 pinch of ginger
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 pinch of cayenne pepper

How:

1. First, let’s make the butterscotch – I adapted this recipe. First, melt 2 tablespoons of butter on medium heat, in a heavy bottomed pan.
2. When it’s mostly melted, add in sugar, and stir it often for a few minutes until it’s kind of melted together.
3. Turn down the heat and add heavy cream. With a whisk stir until it has a uniform texture.
4. Turn the heat back, and stir it frequently. Let it boil for about 10 minutes, and then turn off heat.
5. Stir in salt and vanilla extract, and then pour mixture into a mason jar or other heat resistant container, and set aside.
   Tip: somehow my ended up pretty solid instead of being a sauce, but don’t worry if yours will do the same, it’s good that way, too. Well, it’s harder to clean up…
6. Put a tablespoon of the butterscotch sauce into another pan, along with the condensed milk and a teaspoon of butter. Melt them together on low heat.
7. Add spices, but only small pinches, especially from the cayenne pepper, stir well.
8. Add beer and sparkling water while stirring.
9. Cover, and let it cook for a few minutes, until everything melts together. Stir often.
10. When it all melts together and the butterbeer is hot (but not boiling), pour into glasses, and drink it while it’s warm – you can tip it with some whipped cream, but I don’t think it’s necessary. Enjoy!

So, this is my version of butterbeer for two. Now, with a childlike excitement, I’m off to see Fantastic Beasts and Where to Find Them. Give this recipe a try, and let me know what you think (or share your version)!

Mischief managed.