1/3 cup (2 3/4 oz) butter
5 tablespoons sugar
1 tablespoon molasses, golden syrup or Karo syrup (dark or light)
2 cups (16 oz) milk
Whipped cream topping
On low heat, melt the butter in a sauce pan and add in the sugar. Whisk well adding in the molasses/syrup. Keeping it on low heat, let boil 5 minutes, whisking occasionally. Remove from heat and let cool down - but while still warm mix in the milk and let it finish cooling.
Note: If you let the butter sauce cool to much it won't mix into the milk. If that happens, simply heat your milk & butter sauce on low heat, stirring constantly until the butter sauce is blended into the milk.
Pour the butterbeer into a glass. Mix well if needed. Top with whipped cream.
Note: You can drink it still warm or put your glass in the fridge for awhile to get cold and drink it that way.
Source: Wizard's Cookbook
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