Magical Harry Potter Butterbeer Recipe: Vegan without Cream Soda or Dairy
If you’ve been to Universal Studios as a vegan you were probably disappointed that the butterbeer topping has dairy in it. So if you have a dairy allergy or are vegan like me it means you don’t get to have it. But that’s ok - we’ll make our own!
You can make a hot butterbeer by mixing syrup with warm non-dairy milk, a cold soda by adding to club soda, or make a frozen version by adding to your favorite vanilla shake.
Servings: 32 tablespoons
Calories: 58kcal
Equipment
- milk frother
- Vitamix Aer Pitcher
Ingredients
- 2 tablespoon vegan butter optional
- 1 15 ounce can full fat coconut milk
- 2 cups brown sugar or substitute coconut sugar
- 1 teaspoon vanilla extract
- Pinch of sea salt optional
Instructions
- Melt butter in a large saucepan over medium heat if using. Add the coconut milk and stir until the coconut fat is melted, then add the brown sugar and stir until melted.
- Then turn up the heat to medium-high, still stirring, until it starts to bubble. Then turn heat back to medium and cook, keep stirring, and cook until the mixture is reduced but not as thick as a carmel.
- Stir in the vanilla and salt if using. Store in the fridge for up to 2 weeks.
Video
Notes
Whole food plant based note: You can actually make something similar by stirring in 1 teaspoon vanilla to 1 cup date syrup. It’s not exactly the same, but will give you a healthier treat that fits into a stricter eating plan.
Nutrition
Calories: 58kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 11mg | Potassium: 19mg | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg