Recipe - ButterBeer

[Kersti]

Butterbeer, as Heston Blumenthal points out in his Tudor Feast, is not just Harry Potter’s favourite tipple, it’s also a bona fide Tudor recipe made from ale, sugar, egg yolks, nutmeg and butter. If you’ve always thought that beer is good but could benefit from a few more calories, then this is the drink for you.

Ingredients
500ml ale
Yolks from 2 medium eggs, whisked
60g sugar
Dash of nutmeg
15g unsalted butter
Method: How to make butterbeer
Pour the ale into a warm pan on a medium heat. When the beer begins to come to the boil take off the heat and add the whisked egg yolks, sugar and nutmeg.
Return the pot to a low heat (to stop the eggs from scrambling) and stir for 2 minutes. Take off the heat and whisk in the butter. Decant into your finest flagon and chug.

[Lynn]

Let's see. We've got grain, eggs, butter, seasoning (nutmeg) - sounds l like a nutritious breakfast! Does heating it denaturalize the alcohol, like in a flambes or baked Alaska? Seems like it would. Unfortunately, beer gags me.

[Kersti]

Heston was grimicing throughout making this but apparently it turns out really sweet and completely surprising. I'm allergic to beer and wine so it's a no go for me - although I'm tempted to try it one day anyway since I can have heated wine in sauces...

[Lynn]

We seem to have a lot more in common than tatting. I too am allergic to wine. That's because I'm allergic to grapes, so anything from the vine is off limits for me. As far as I know, I'm not allergic to beer. I simply can't stand it: not the smell nor the taste.
There's no accounting for tastes, I guess. Not that I'm sorry for it. I come from a home in which beer was abused somewhat, and my DH even more so. Drinking isn't exactly on our bucket list.