The Harry Potter movies have brought a historical drink, butterbeer, back into the limelight. Most butterbeer recipes, as the name suggests, is far from dairy-free; traditional recipes call for milk and butter. But this dairy-free version is a great substitute! Serve it warm or serve it cold, but just serve it--you won't be sorry.
For butterbeer drinks for little ones, simple simmer the beer for longer, up to 30 minutes, to cook off all the alcohol.
If you are vegan or cannot otherwise eat eggs, try this Vegan Butterbeer.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: About 6-8 servings
- 3 12-ounce bottles flavorful dark beer
- 6 large egg yolks
- 3/4 cup white granulated sugar
- 1/2 t. ground nutmeg
- 1/4 t. ground cinnamon
- 1/4 t. ground ginger
- 6 T. dairy-free soy margarine, cut into small pieces
- 4 cups dairy-free vanilla soy milk or soy egg nog
1. Pour the beer into a large saucepan over medium-high heat. Stirring often, bring the liquid to a boil, then turn down the heat and let the liquid simmer for 10 minutes. (Take care to stir the liquid while simmering to avoid frothing over the pot.)
2. Meanwhile, in a medium-sized mixing bowl using an electric hand mixer, beat the egg yolks with the sugar and spices until smooth and creamy, about 2-3 minutes. Set aside.
3. When the beer is done simmering, remove the pan from heat and let cool for about 2 minutes. Using a wire whisk, whisk in the egg yolk mixture, whisking constantly to avoid cooking the yolks or burning the sugar, until the mixture is well-combined. Return the pan to low heat, continuing to whisk constantly, for about 2-3 minutes, or until the liquid is slightly thickened. Turn off the heat, add the soy margarine, and whisk constantly until the margarine is completely melted. Continue to whisk to froth the mixture for a minute or so more.
4. Add the dairy-free vanilla soy milk or egg nog until the desired consistency is reached. Serve warm or cold.