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Hot butterbeer

Adapted from:


Servings: 3

10g/ 1 tb. unsalted butter

30g/ 3 tb. powdered erythritol OR xylitol (or 1/4 tsp. stevia, though there may be a bitter aftertaste)

1/8 tsp. butterscotch/toffee/caramel flavoring (or 1/2 tsp. molasses)

1/4 tsp. vanilla extract

1/8 tsp. salt

30g/ 30ml/ 2 tbs. cream

1 tsp. rum (this adds important flavour, but the alcohol content will evaporate once cooked, so add more right before serving if you would like alcoholic butterbeer)


1.5 cups boiling water (or a mixture of hot cream and boiling water)

(more rum, if desired)



Melt all ingredients together except the 1.5 cups of water until bubbling, whisking for 1 minute or until the sweeteners have fully dissolved.

Add the hot water slowly, whisking the whole time, OR pour into a blender with the hot water and blend until frothy and fully combined.


Add more rum if desired, add extra water or cream if too sweet.

Serve immediately.


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