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Homemade Butterbeer
(Recipe below)
Homemade butterbeer

Homemade Butterbeer

*This butterbeer recipe is based on the butterbeer being served at
Wizarding World of Harry Potter Universal Studios
(Click link to see photos from my visit to the WWoHP.)

Butterbeer
(This recipe is for 12oz of butterbeer but can and should be multiplied.)
8oz cream soda
4oz root beer
2 tablespoons butterscotch syrup (I believe Universal Studios
is using 4 tbls syrup but that is just TOO sweet for my taste.)

For butterbeer foam/cream topping
1/4 cup light whipping cream
1 tablespoon butterscotch syrup

Combine the cream soda, root beer, and butterscotch syrup. Lightly whip the cream with the
sryrup and spoon over the top of the beer. Can be blended with ice to make
the frozen version that WWoHP offers.


*Butterbeer is not recommended for House-Elves
Homemade butterbeer

Homemade butterbeer

Homemade butterscotch cream on top of homemade butterbeer
Homemade butterbeer
Homemade butterbeer

The Santa Claus

The Santa Claus

Makes one serving but can be multiplied
1/2 oz Peppermint Schnapps
1/2oz Cherry Vodka
vanilla sugar
food coloring (optional)

The Santa Claus
The Santa Claus
The Santa Claus
The Santa Claus
The Santa Claus
The Santa Claus


Espresso Patronum (recipe below)
Espresso Patronum

Espresso Patronum

1 1/2 oz
Patrón XO Cafe, divided
1/2 oz Vodka, I used UV Vodka
1/2 oz homemade hazelnut liqueur (recipe can be found below this one)
1/2 oz brewed espresso, I used room temp, but you could use it warm, hot or cold
70% cacao dark chocolate
Foamed milk (optional, I did not like it w/ foamed milk)


Espresso Patronum


Paint inside of glass with melted
70% cacao dark chocolate. Add 1/2 oz of the Patrón, vodka,
espresso and homemade or store bought hazelnut liqueur, top with foamed milk if desired (I did not like the
foamed milk on top.) Serve with 1oz side shot of
Patrón XO Cafe.

Espresso Patronum
Espresso Patronum

Espresso Patronum
Homemade hazelnut liqueur
My Hazelnut Liqueur recipe

1 cup hazelnuts
3 vanilla beans
2 cups vodka
1/2 cup sugar
1/2 cup water

Toast the hazelnuts lightly in a skillet with a teaspoon of coconut oil until they are just lightly browned.
Take care not burn or toast too much or they will yield a bitter taste.
Chop the hazelnuts into very small pieces. I do not recommend using a food processor.
Put the chopped hazelnuts into a quart jar with a tight-fitting lid, like a canning or mason jar.
Split the vanilla beans lengthwise and add them to the jar.
Add the vodka, sugar and water, seal the jar and shake to dissolve the sugar.
Shake it once or twice a day for at least three weeks to one month (or longer.)
When you're ready to bottle, strain it first through a fine-mesh strainer, then a cheese cloth, then a coffee filter.
Keep straining until clear. Store in a dark bottle.

Homemade hazelnut liqueur

Homemade Eggnog
Eggnog
Eggnog
Eggnog


The Quaffer Double Bubble shot glass
The Quaffer Double Bubble shot glass
The Quaffer Double Bubble shot glass


Marcus pouring a perfect Quaffer
The Quaffer Double Bubble shot glass


Vodka and Cran/Raspberry Quaffer
The Quaffer. Best invention ever.
I can pour a perfect Quaffer every time now!


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