I’ve done the research.
I’ve done experimenting.
Here is the final recipe that I have settled upon, loved by all who have tried it.
Read on for recipe.
- 1 bottle of beer
- 1 egg white
- 1 tablespoon of butter (unsalted)
- 1 teaspoon of spices (cinnamon, cloves, ginger, it is up to you. I used Trader Joe’s Pumpkin Spices that has ginger, lemon peel, cardamon, cinnamon and cloves).
- 1/4 cup sugar
- fresh nutmeg, for grating at the end
About the beer:
I use ales. I tried with a lager last year and there was something about a warm lager that was unpleasant.
I prefer winter ales, ales spiced with cloves and cherries and cinnamon and cranberries and nutmeg and the like. I’ve never tried butterbeer with a pumpkin ale, but I’m sure it would be great. I’ve never tried butterbeer with a very dark ale. The variety of beers means there is a large variety of types of butterbeer to experiment with.
- Separate egg whites and put in bowl. Discard egg yolks or use for another recipe.
- Add sugar and spices to bowl with egg whites. Mix.
- Put a pot over medium to medium-low heat.
- Pour in the beer. I like to aerate it a bit. Watch carefully so it doesn’t get too hot.
- When you see a few bubbles and/or steam, or if you check the temperate yourself with your finger and you feel that it is warm but not hot, pour in the egg white, sugar and spice mixture.
- Immediately whisk to avoid the egg whites scrambling.
- Whisk for 1-3 minutes until the sugar has dissolved.
- Turn off heat.
- Add butter and continue whisking, until butter has melted and been fully incorporated into the liquid.
- Strain into a glass measuring cup or pitcher.
- Pour into smaller serving glasses/mugs. I like to pour 2-4 ounces per serving.
- Optional: spoon some of the frothy head from the pot onto the drink.
- Optional: grate some fresh nutmeg over the foam.