Butterbeer (Alcoholic)

1. 1

   Before beginning, place a large metal bowl and whisk in the freezer to cool.

2. 2

   In a large saucepan, add the butter, brown sugar, schnapps, cinnamon, and orange zest. Heat on med-low until gently simmering, stirring constantly to prevent burning. When thickened to a thin syrup, temper in the egg yolk. Continue cooking down until volume is reduced by about half, stirring rapidly. Pour about a tablespoon of the syrup into a small bowl and set aside. Slowly add in the beer, pouring down the side of the pan to reduce foaming. Bring heat up to medium high and simmer for about 7 minutes. Remove from heat and allow to cool for several minutes.

3. 3

   Add heavy cream to chilled metal bowl. Whisk very rapidly until soft peaks begin to form. Whisk in the powdered sugar, cinnamon, and vanilla. Drizzle in the reserved syrup and whisk until stiff peaks form. Do not over-beat, or you will make butter.

4. 4

   Pour the butterbeer into large mugs or beer steins, or coffee mugs for smaller servings. Top with whipped cream mixture. Sprinkle with cinnamon if desired.

* Per serving · 4 servings · Values may vary.