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It’s no secret that there are two things we love as a family: Camping and Harry Potter. How better to combine these two things than by developing our own recipe for a Hot Butterbeer Mix that we can take on trips with us to have as an alternative to hot cocoa?!?

Inspired by Alton Brown’s Hot Cocoa Mix, this is ready to go, and you just need to add hot water! The butterscotch topping is separate, but because we used a non-dairy topping as the base, it’s stable enough to make ahead of time and take with us. WIN.

This recipe gives you about 2 cups of powder, which makes about 30 servings, give or take.

Hot Butterbeer Mix

1/2 c. Powdered Milk

60 (8-10 oz) Butterscotch Discs (1 1/2 c. finished powder)

1 T. Vanilla Caramel Coffeemate

1 t. Cornstarch

Butterbeer Topping

1 tub Non-Dairy Whipped Topping (I like TruWhip)

1 T. Butterscotch Ice Cream Topping

Splash cream soda (for texture)

Directions

The hardest part of this project: Unwrap all of the butterscotch candies! Once they’re unwrapped, pulse them in your food processor or blender, until they’re a fine powder.

Now simply combine the dry ingredients in a container; powdered milk, butterscotch magic powder, and the Coffeemate.

You’re done! (I told you it was easy)

To prepare, put a heaping tablespoon in a mug and top with hot water.

Stir well to make sure all the candy bits dissolve well.

You can drink it now, but don’t you want to add the topping too?

In your countertop mixer, or with a handheld mixer, blend the whipped topping with the butterscotch topping, using cream soda as needed to thin it out. The mix should be denser than regular whipped cream, and it will drip in sort of slow motion when it’s right.

Sit back with your favorite Harry Potter book and enjoy!

The powder keeps for several weeks, up to about a month, before the taste starts to get a little stale, so be sure to keep it in an airtight container.

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