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The Washington Post

Butterbeer

Butterbeer 6.000
Jul 6, 2005

This is an adaptation of Harry Potter's favorite snacks.


Servings: 6
Ingredients
  • 1 pint vanilla ice cream, softened
  • 1/2 stick (2 ounces) butter , at room temperature
  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 bottle (3 cups) sparkling apple cider

Directions

Allow ice cream to soften, about 30 minutes, and bring butter to room temperature, about 2 hours.

Cream together butter, sugar and spices in large bowl. Add to ice cream and refreeze. Heat sparkling cider in a pot until warm but still carbonated (at least 3 minutes). Fill each glass with a generous scoop of ice cream mixture and pour warmed cider over ice cream. It will foam like beer; hence the name.


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Recipe Source

Adapted from "The Rosie O'Donnell Show."

Tested by Randy Richter.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1/4 cup serving: 329


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 12g 60%

Cholesterol: 102mg 34%

Sodium: 61mg 3%

Total Carbohydrates: 23g 8%

Dietary Fiber: 0g 2%

Sugar: n/a

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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