Hello everyone! It’s getting super close to Halloween, which obviously means Harry Potter marathons right?! It does for me. I have been in Harry Potter MODE since I got back from Harry Potter World at Universal Studios (which you can read about in my previous blog post A Wizard and a Muggle Take on Universal Studios. I just finished the 5th book and movie Order of the Phoenix which was AMAZING! Super ready to get started on the next book.
As soon as I tried the Frozen Butterbeer at Universal, I knew that I would HAVE to make a healthy version of this to have every time we watched Harry Potter; you have to get in the mood right? Especially being so close to Halloween, it just fits the theme of October.
I got this cute little mug from Universal with by Butterbeer purchase (you have to pay a little extra) but you can find it here on Ebay super cheap!
This drink is like a sweet slushy-style drink with vanilla and butterscotch flavors. I used Cream Soda Zevia and Vanilla Bean Halo Top as my main ingredients to make it as healthy (and delicious) as possible instead of using the normal vanilla ice cream and cream soda that most people put in their Butterbeer recipes.
It’s really funny because I went a little overboard on the rum extract at first…and my whole family HATED it haha. It was a little bit strong. So I adapted this recipe without the rum extract because personally I don’t think it needs it; it takes away from the flavor. If you do like that type of flavor and you’re feeling a little bit on the wild side, you could always add some in (little goes a long way, just a warning).
The Butterscotch Sauce recipe that I refer to below is linked to another post in my blog here. This will make your Butterbeer even MORE amazing, just because this sauce is to die for. I literally put it on everything.
This recipe makes quite a bit of Butterbeer, but it’s super easy to freeze and re-thaw for another day. If frozen, just set it out 10 minutes before drinking and put back in the blender to give it the right texture.
- 2 C. Halo Top vanilla bean ice cream
- 2 C. cream soda ice cubes (directions below)
- 2 tsp. imitation butter extract
- 4 T. Butterscotch Sauce
- 1 C. Zevia cream soda
- pinch salt
- whipped cream
- Pour one can of cream soda into ice cube trays and freeze at least 4 hours.
- Once the cream soda is frozen, put ice cubes into blender.
- Add all remaining ingredients and blend until smooth.
- Pour into a frosted mug, add whipped cream, drizzle with Butterscotch Sauce, and drink up!
*Recipe adapted from Princess Pinky Girl