Butterbeer
Alcoholic beverages
I approached my version in three parts: the foam (whipped cream with nutmeg), the butter (homemade butterscotch, recipe courtesy of Smitten Kitchen), and the beer (three testers, doctored with butter and spice). The end goal was a drink with a touch of alcohol, something warming and creamy and definitely a special treat. To my mind, the ginger beer was the clear winner. It was flavorful and rich, and stood its ground against the other ingredients. The pear apple cider tasted thin and weak by compassion, and the Nut Brown Ale overly bitter, but then again, I’m not a big beer drinker. If ales are your thing, you might enjoy that option better than I did. If you decide to use the pear apple cider, I would reduce the light brown sugar to 3/4-1 tablespoon, and if you use the ale, I would increase it to 2.5-3 tablespoons.
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