Most people know Butterbeer from the Harry Potter books, but did you know it's based off an actual drink from Elizabethan England?

In this episode, I show you how to make your own alcoholic (and non-alcoholic) Buttered Beere and we explore the importance of beer and ale in Medieval and Renaissance England.

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LINKS TO INGREDIENTS
DEMERARA SUGAR - [ Ссылка ]

BUTTERED BEERE
ORIGINAL RECIPE - "The Good Huswifes Handmaide for the Kitchin" c.1594 (or 1588)
Take three pintes of Beere, put five yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloues beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fire, and put a dish of sweet butter into it, and brewe them together out of one pot into an other.

INGREDIENTS
- 3 Pints (1500ml/48oz) of good quality British Ale
- 1/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 lb (225g) demerara or brown sugar
- 5 egg yolks
- 1 stick (113g) unsalted butter

MODERN METHOD (Based on an interpretation from [ Ссылка ])
- Take 5 yolks and beat them with the demerara or brown sugar until light and frothy. Set aside.
- Poor the ale into a saucepan. Try to not create too much foam. Stir in the spices.
- Over medium heat, bring the mixture to a boil, then turn down to low and simmer for 2 minutes. For a non-alcoholic drink, leave at medium heat and boil for 20 minutes.
- Remove the pot from the heat and stir in the egg and sugar mixture. Then return the pot to low heat until the liquid starts to thicken. Simmer for 5 minutes.
- Add in the diced butter and stir until melted. Then froth the buttered beer with a hand whisk and let simmer for 10 minutes.
- Remove the saucepan from the heat and allow buttered beer to cool to a warm but drinkable temperature. Then whisk again and serve warm.
*This can be served cold by chilling the beer, then mixing it with cold milk (1 part beer/1 part milk)

SOURCE:
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