BUTTERBEER!!

So, as I've been reading Harry Potter again (for the BILLIONTH time), and also been obsessing over Heston's glorious feasts, I screamed when I found this recipe for butterbeer. Yes, you heard that correct. Butterbeer. 

Butterbeer, as Heston Blumenthal points out in his Tudor Feast, is not just Harry Potter’s favourite tipple, it’s also a bona fide Tudor recipe made from ale, sugar, egg yolks, nutmeg and butter. If you’ve always thought that beer is good but could benefit from a few more calories, then this is the drink for you.

I heated some beer in a pan over a medium heat till it bubbled. Then I took it off the heat, added the egg, sugar and nutmeg mixture, put it back on a low heat and stirred for a couple of minutes until it went the colour of strong tea meets cloudy apple juice. By this point the kitchen smelled of mulled wine which was a more pleasant odour than you’d expect from a pot of warm eggy beer. I whisked in a little butter and the brew was complete.

Rich, caramelly and super-sweet. There’s a reason Heston serves it in tiny glasses. The dentists round Hogwarts must be raking it in.

Recipe for butterbeer

Ingredients
500ml ale
Yolks from 2 medium eggs, whisked
60g sugar
Dash of nutmeg
15g unsalted butter

Method: How to make butterbeer
Pour the ale into a warm pan on a medium heat. When the beer begins to come to the boil take off the heat and add the whisked egg yolks, sugar and nutmeg.

Return the pot to a low heat (to stop the eggs from scrambling) and stir for 2 minutes. Take off the heat and whisk in the butter. Decant into your finest flagon and chug.

How exciting!!