Harry Potter fans 'disgusted' by 'authentic' Butterbeer recipe

Harry Potter fans have been left dumbfounded by one food creator’s take on an ‘authentic’ Butterbeer - the sweet drink made popular by the magical series. The drink has become synonymous with the Wizarding World for years, as well as a staple at the Warner Bros. Studio Tour in London.

While the ingredients of the famous drink are kept “top-secret”, the flavour is evocative of fizzy shortbread and butterscotch, using a variety of syrups and cream soda, topped with fluffy cream. Usually, the non-alcoholic drink sells for £7.45 at the Leavesden studio.

Instagram user @chanyunmi tried to make a true alcoholic version of the drink from the book series, using lager, butter, brown sugar, salt and whipped cream, reported the Daily Star.

They started off with a tankard filled with beer, before placing a generous hunk of butter to the alcohol. They then added a spoonful of brown sugar and a pinch of salt.

To melt the butter, they placed the glass in an oven at 80℃ until the butter melted. They then finished the drink with a large squirt of whipped cream. @chanyunmi wrote: “100% restored Harry Potter butterbeer. Super thick and delicious.”

But not everyone was convinced by the creation. @foxx_._ said: “U just.. made a.. hot beer.. with butter.. and cream?.. what the…”

@persephoneprincess22 remarked: “You realize butter beer is butterscotch soda and they were thirteen years old lmao.”

@madam.risa wrote: “On which step do we throw it away,” while the official Instagram account for beer brand Heineken said: “Is there a ctrl+Z for our eyes?”

@windazzler commented: “Yeah, let's put you in Azkaban next.” @thenerdyamazon agreed: “I think I’ll just Expecto Pa-trow it away…”

According to the official Harry Potter shop , where you can buy a bottle of Butterbeer, the ingredients included in the drink are: carbonated water, sugar, glucose syrup, pear juice concentrate, natural flavours, acid (lactic acid), fermented ginger root extract (water, glucose syrup, ginger).

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