Butterbeer Ii Recipes

Steps:

• Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup.
• Heat in microwave for 1 minute.
• Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
• Divide butterscotch mixture between 2 (10 to 12-ounce) mugs.
• Fill mugs with heated cream soda and stir thoroughly.
• Serve garnished with a cinnamon stick or an old-fashioned butterscotch candy stick.

Steps:

• Combine the brown sugar with 1/2 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture boils and the sugar dissolves, 2 to 3 minutes. Transfer to a small bowl or liquid measuring cup and refrigerate until very cold, about 1 hour.
• Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form. Beat in the butterscotch sauce and salt until medium peaks form. Cover and refrigerate until ready to use.
• Stir the butter extract and vanilla extract into the cold brown sugar syrup. For each drink, combine 1 cup seltzer with 3 to 4 tablespoons of the brown sugar syrup in a chilled glass. Top with the butterscotch whipped cream.

Steps:

• Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
• Divide butterscotch mixture between two 10- to 12-ounce mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.

Steps:

• Stir the brown sugar and water together in a small saucepan over medium heat; bring to a gentle boil, and cook until the mixture reads 240 degrees F (115 degrees C) on a candy thermometer. When a small amount of the syrup is dropped into a glass of cold water, it should form a soft ball. Add the butter, salt, cider vinegar, and 1/4 cup heavy cream, and stir. Remove from heat and set aside to cool completely; mix the rum extract into the cooled mixture.
• Combine 2 tablespoons of the brown sugar-cream syrup with remaining 1/2 cup heavy cream in a non-plastic bowl; beat with an electric mixer until whipped and cream holds soft peaks, 2 to 3 minutes.
• Pour about 1/4 cup of the remaining brown sugar-cream mixture into a tall glass; stir about 1/4 of a bottle of cream soda into the cream mixture. Top with the remainder of the cream soda in the bottle. Top with about 1/4 of the whipped cream. Repeat with 3 more glasses to serve.

Steps:

• In single cup or on stovetop:.
• Melt butter and honey together.
• Add milk, sugar, vanilla, and butterscotch.
• Heat until it reaches desired temperature (hot drink).
• Mix in hot chocolate powder and cinnamon (the cinnamon is very strong, 1 tsp tends to be too much, so I recommend just a little pinch for extra flavor).

Steps:

• Chill a glass mug in the freezer for at least 15 minutes.n
• Combine the butterscotch topping and soda water in the chilled mug; stir until thoroughly mixed. Pour the cream soda into the mug.n
• Stir the whipped cream, caramel sauce, and salt together in a small bowl; spoon atop the soda mixture. Stir lightly; it will froth!n