Butterbeer

I'm making butterbeer for my sister for Christmas. I'm storing the recipe ideas here so I don't lose them.

RECIPE 1
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter

1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

RECIPE 2
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda

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 an old-fashioned butterscotch candy stick.

RECIPE 3
FOR THE BUTTERBEER
6 12-ounce bottles cream soda [I prefer IBC or Polar Classics Vanilla, but any will work perfectly]
3 teaspoons imitation butter, or clarified butter (instructions linked above)

FOR THE FOAM
2 cups heavy cream
6 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter

To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter in each glass. Pour 12 ounces of butterbeer into each glass. 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, 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.

Fresh Strawberry Lemonade

1 1/2 cup strawberries (hulled + halved)
1/4 cup agave nectar
2 1/2 cups fresh water
juice of 2 large lemons
extra strawberries for garnish

Blend strawberries, lemon juice and agave on high until quite smooth. Pour into a pitcher and add water. Whisk to combine and refrigerate until well chilled. Serve over ice and garnish each glass with a strawberry. Makes approximately 6 8 oz glasses. Note: Using only two lemons gives it that tart lemony flavor without having to add tons of sweetener. To get the most juice out of your lemon, put it in the microwave for 10 seconds before squeezing. If you want it more lemony, add the juice of 2 additional lemons (4 total) and another 1/4 cup of agave (1/2 cup total) to the blender before adding water.

Recipe From: Cooking with my kid