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Vegan Butterybeer to the Rescue!

Written by Ashley Palmer | July 14, 2011

Harry Potter fans worldwide are equally elated and distraught over this weekend’s movie release. On one hand, we feel excited to be witnessing the visual beauty of a book loved by millions, while on the other, sadness that an era is coming to an end.

Whether you’re up for celebrating or drowning your sorrows, why not do it in true Harry Potter style? With butterybeer, of course! Because I’ve got some magic up my sleeve, not only did I make it vegan, I also concocted both hot and cold versions for ya. Enjoy!

Hot Vegan Butterybeer
6 oz. apple juice or cider
2 dashes cinnamon
1 dash nutmeg
1 pinch ginger
1 tsp. imitation butter
2 oz. nondairy milk or creamer
Additional cinnamon

  • Warm the apple juice or cider over medium heat for approximately 5 minutes, stirring constantly. Do not boil.
  • Add the cinnamon, nutmeg, ginger, and imitation butter.
  • Pour the nondairy milk or creamer into a mug, then add the heated cider mixture.
  • Sprinkle with the additional cinnamon and serve immediately.

Makes 1 serving

Cold Vegan Butterybeer
2 small scoops vegan vanilla ice cream
2 dashes cinnamon
1 dash nutmeg
1 pinch ginger
1 tsp. imitation butter
4 oz. cold apple juice or cider
Additional cinnamon

  • Place all the ingredients, except the apple juice or cider and additional cinnamon, in a glass.
  • Pour the apple juice or cider over the ice cream and spices.
  • Sprinkle with additional cinnamon and serve immediately.

Makes 1 serving

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  • Joho says:

    boozetastic version:

    butterscotch schnappes 1-2 oz
    cream soda 8oz
    silk creamer 1-2 oz

    fast, with few ingredients, matches the Harry Potter World blend w/ no lactose (which is in the cream they put on top). The Silk also gives it some head when it interacts with the soda. The mix is loose, but fun to play with.

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