Butterbeer Recipe

A frothy, caramel-forward butterbeer recipe—creamy, lightly spiced, and topped with butterscotch foam and marshmallows. Easy to make hot or iced and perfect for family-friendly gatherings.

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Course: Drink

Cuisine: American

Keyword: butterbeer, butterbeer recipe, butterscotch drink, caramel drink, hot beverage, themed drinks

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 290kcal

Ingredients

2 cups cream soda chilled or 2 cups club soda + 2 tbsp simple syrup
1 cup whole milk or oat/almond milk
3 tbsp brown sugar
2 tbsp butter
2 tbsp heavy cream
2 tbsp butterscotch or caramel sauce plus extra for drizzle
1 tsp vanilla extract
Pinch of salt
Mini marshmallows or toasted marshmallows for topping
Crushed shortbread or biscuit crumbs optional

Instructions

In a small saucepan, melt butter over medium heat until golden and nutty to form a brown-butter base.
Add brown sugar to the melted butter and stir until dissolved and syrupy.
Pour in heavy cream and milk, whisking to combine; warm gently over low heat without boiling.
Stir in butterscotch or caramel sauce, vanilla extract, and a pinch of salt; heat until steaming, then remove from heat.
For hot butterbeer: divide the warm base among four mugs and top each with warmed cream soda or warmed milk mixed with simple syrup.
For cold butterbeer: chill the base, then combine equal parts chilled base and cream soda in glasses over ice.
Make the foam: whip 2 tbsp heavy cream with 1 tbsp butterscotch to soft peaks (or use stabilized whipped cream).
Spoon a generous dollop of foam onto each drink and top with mini or toasted marshmallows.
Drizzle extra caramel over the foam and sprinkle crushed shortbread for texture, if desired.
Serve immediately—add a splash of spiced rum or butterscotch schnapps if making an adult version.

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