The Magical And Mundane Cook Book For Witches And Wizards

This cook book has compiled many recipes that are handy for every witch and wizard! From meals to drinks to desserts and more, use non-magical and/or magical ingredients to make your own delicious dishes! There is even a bonus chapter for recipes themed around our wizarding savior- The Boy Who Lived! This book will be updated as time goes on, please bear with me. Not all recipes are made/edited/tweaked by the author, but some of them are. Bibliography for sources for many of the recipes in the back of the book. Please comment if there is a recipe you wish to see, share, improve, etc. Compiled, edited, drawn, and written by Mads Malfoy ★

Last Updated

05/31/21

Chapters

11

Reads

7,663

Drinks

Chapter 3

Drinks

This section includes various recipes for butterbeer, juices, alcoholic drinks, and more! Feel like a quick butterbeer? Follow the simple recipe for the one star butterbeer. Want to try something more challenging? Try a four star butterbeer recipe, where you'll be simmering sugar and other ingredients before mixing them in with sodas! Whichever recipes you choose, you're sure to have fun making and drinking them! So what are you waiting for? Get out your mixers and wands, you're in for a treat!

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Butterbeers

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Quick Butterbeer

Difficulty: ★☆☆☆☆

 Ingredients:

  • 2 and 1/2 cups milk
  • 1/2 cup butterscotch chips

Directions:

Heat milk in microwave for about 3-4 minutes on high power (or until hot). Stir in the butterscotch chips until they are thoroughly melted.

If you want to, you can froth it with a mixer or serve with no froth.

Serve in mugs.

3


Pale Butterbeer

Difficulty: ★★★☆☆

 Ingredients:

  • Toffee syrup (see recipe for this below)
  • Heavy cream
  • Seltzer (the fizzier the better)

Directions:

Hot Variation:

Mix 2-3 tbsp toffee syrup with 6 tbsp heavy cream and microwave for 1 minute. Fill rest of mug with seltzer.

Cold Variation:

Mix 4 tbsp toffee syrup with 6 tbsp cool heavy cream, whisking together with a fork. Pour in the seltzer while still whisking with the fork.

Toffee Syrup:

  • 1 cup dark brown sugar plus 4 tablespoons
  • 2/3 cup water plus 1 tablespoon
  • 1 stick butter
  • 1-2 teaspoons vanilla extract

1. Mix 4 tablespoons brown sugar with 1 tablespoon water and microwave for 30 seconds-1 minute until a syrup is formed.
2. In a medium-small saucepan, combine 1 cup dark brown sugar with butter and syrup. Heat over medium heat until sugar is dissolved and the mixture bubbles a bit.
3. Add 2/3 cup water and vanilla extract. Gently boil for about 10 minutes, until mixture begins to thicken and gets syrupy.
4. Remove from heat.


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Butter Butterbeer

Difficulty: ★★★☆☆

 Ingredients:

  • Toffee syrup (see recipe for this below)
  • Heavy cream
  • Seltzer (the fizzier the better)

Directions:

Hot Variation:

Mix 2-3 tbsp toffee syrup with 6 tbsp heavy cream and microwave for 1 minute. Fill rest of mug with seltzer.

Cold Variation:

Mix 4 tbsp toffee syrup with 6 tbsp cool heavy cream, whisking together with a fork. Pour in the seltzer while still whisking with the fork.

Toffee Syrup:

  • 1 cup dark brown sugar plus 4 tablespoons
  • 2/3 cup water plus 1 tablespoon
  • 1 stick butter
  • 1-2 teaspoons vanilla extract

1. Mix 4 tablespoons brown sugar with 1 tablespoon water and microwave for 30 seconds-1 minute until a syrup is formed.
2. In a medium-small saucepan, combine 1 cup dark brown sugar with butter and syrup. Heat over medium heat until sugar is dissolved and the mixture bubbles a bit.
3. Add 2/3 cup water and vanilla extract. Gently boil for about 10 minutes, until mixture begins to thicken and gets syrupy.
4. Remove from heat. 

4


Rum(ish) Butterbeer

Difficulty: ★★★★☆

 Ingredients:

  • 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

Directions:

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.

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Super Foamy Butterbeer

Difficulty: ★★☆☆☆

 Ingredients:

  • 6 12-ounce bottles chilled cream soda
  • 3 teaspoons (1 tablespoon) imitation butter flavor, or 2 tablespoons clarified butter
  • OPTIONAL – 1 ounce light rum, per serving, for adults only *alcohol*
Foam:

  • 2 cups heavy cream
  • 6 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons imitation butter (if using clarified butter, double the amount to 3 teaspoons, or 1 tablespoon)

Directions:

Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.


5


Frozen Butterbeer

Difficulty: ★★★☆☆

 Ingredients:

  • 2 cups granulated sugar
  • 1 cup water
  • 1 vanilla pod, split, or 1 to 2 tablespoons pure vanilla extract
  • 2 tablespoons imitation butter
  • 1/4 cup heavy whipping cream (optional)
  • 1 liter plain water
  • 1 liter sparkling water (a.k.a. club soda)
  • OPTIONAL – 1 ounce light rum, per serving, for adults only *alcohol*

Foam:

  • 2 cups heavy cream
  • 5 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons imitation butter

Directions:


To make the butterbeer: In a medium saucepan set over medium high heat, stir together the sugar and water. Once combined, bring the mixture to a bowl, swirling gently as needed (do not stir it again until you add the vanilla). Boil until the mixture turns from cloudy white to perfectly clear, about 3 to 5 minutes. Remove from heat.

If using a vanilla bean, add it to the hot syrup and allow to steep for about an hour. Remove the bean and seal in a zip top bag; store in your freezer to use for up to 3 more batches of vanilla cream syrup.

If using vanilla extract, stir in 1 to 2 tablespoons of extract, as desired.

Stir in the imitation butter.

Allow the syrup to cool to room temperature, stir in 1 liter of water, and transfer to an airtight container. Freeze overnight.

To make the soda: Remove the frozen butterbeer from the freezer and allow to thaw until soft enough to break up into a slush. Transfer to a large pitcher or serving bowl. Stir in the 1 liter of sparkling water.

To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.


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