This popular party drink is inspired by the Harry Potter books and is ideal for serving at a holiday gathering or themed event.

The simple frothy sweet soda is delicious on it’s own but the homemade butterbeer whipped cream takes it over the top!

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Harry Potter series Butterbeer for a Crowd

Makes 20-30 servings depending on cup size

Ingredients

• 20 oz Smucker’s Butterscotch Sundae Syrup Topping
• 3 2 Liter Bottles of Cream Soda

For the whipped cream:

• 2 cups heavy cream
• 2 tbsp brown sugar
• 2 tsp Butter extract
• Sea salt to taste

Instructions

• Add half the container of butterscotch to a large 2 gallon+ beverage container.
• Stir in the 3 bottles of cream soda.
• Add 1 cup whipped cream to the butterbeer drink mix and stir gently. Taste and add more whipped cream and butterscotch if needed.
• To serve: Pour into glasses and top with a dollop of whipped cream and (optional) a drizzle of butterscotch.

For the whipped cream:

• Using a cold bowl and beaters (I put mine in the freezer for about 30 minutes before using) beat heavy cream, brown sugar, and butter extract on high until stiff peaks form.
• Add a large pinch or two (to taste) of sea salt and stir gently to combine.
• Refrigerate until ready to use.

Notes

Adapted from The Claire Necessities

Start by making the Butterbeer Whipped Cream.

This is hands down what makes this drink so good. 

It’s important to use a cold bowl and beaters.

I put mine in the freezer for about 30 minutes before using.

The two special ingredients that take this whipped cream over the top are butter extract and sea salt.

Beat heavy cream, brown sugar, and butter extract on high until stiff peaks form.

 Add a large pinch or two (to taste) of sea salt and stir gently to combine.

Refrigerate until ready to use. 

Now time to make the Butterbeer!

I use a large Beverage container which makes 20 or so servings. 

Add half the container of butterscotch to a large 2 gallon+ beverage container. Stir in the 3 bottles of cream soda.

Add 1 cup whipped cream to the butterbeer drink mix and stir gently.

Taste and add more whipped cream and butterscotch if needed.

To serve: Pour into glasses and top with a dollop of whipped cream and (optional) a drizzle of butterscotch.

“It was the most delicious thing he’d ever tasted and seemed to heat every bit of him from the inside.” – Harry Potter and the Prisoner of Azkaban

The post Harry Potter Creamy Butterbeer for a Crowd appeared first on For the Love of Food.

This spooky drink is as fun to display as it is to drink! All the ghosts and ghouls will love this creepy twist on a fall favorite this Halloween season!

Scroll down for the easy recipe below.

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Haunted Shrunken Head Apple Cider

Ingredients

• 1 1/2 cups lemon juice
• 2 tbsp salt
• 3-4 large apples
• 1 gallon Apple Cider

Instructions

• Preheat oven to 250 degrees.
• In a medium bowl, add lemon juice and salt. Stir to combine.
• Peel and cut each apple in half, removing the core including the stem and seeds from each apple.
• Now, take a small paring knife and carve faces in the the rounded side of each apple half.
• Add apples to the bowl with the lemon and salt mix and let soak for a minute or two.
• Remove apples and place face up on a lined baking sheet.
• Bake apples until dry about 90 minutes.
• Meanwhile, why the apples bake add apple cider to a slowcooker on low to heat up.
• When the apples are done add them to the warm cider so the shrunken heads float on top.
• Display the Haunted Shrunken Head Apple Cider in a punchbowl or in the slowcooker with a ladle and mugs for serving.

Start with 3-4 large apples. 

 Peel and cut each apple in half.

Remove the core including the stem and seeds from each apple. 

Add apples to the bowl with the lemon and salt mix and let soak for a minute or two.

This keeps the apples from browning.

Now, take a small paring knife and carve faces in the the rounded side of each apple half.

My girls enjoyed carving scary and funny faces into the apples. 

A paring knife works well but you can also use a melon baller or small spoon to scoop out the eyes and mouth. 

Remove apples and place face up on a lined baking sheet. 

Bake apples until dry at 250 degrees for 90 minutes. 

When the apples are done add them to the warm cider.

The shrunken heads should float on top.

Display the Haunted Shrunken Head Apple Cider in a punchbowl or in the slowcooker with a ladle and mugs for serving. 

This recipe is inspired by two of our favorite family movies (that happen to feature shrunken heads), Harry Potter and Beetlejuice!

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This Grinchy green hot chocolate is a delicious sweet treat for enjoying during holiday movie nights, Dr Seuss story time, and themed Christmas parties!

Thank you to Haley Caudle Photography for the Grinch themed photos of my girls!

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Green Grinch Hot Chocolate

Makes 4 mugs of hot chocolate

Ingredients

• 1 10 oz bag white chocolate chips
• 2 3/4 cups milk
• 1 12 oz can evaporated milk
• 2 tsp vanilla
• green food coloring
• marshmallows sprinkles, and whipped cream, for topping

Instructions

• In a medium saucepan over medium heat add milk, evaporated milk and chocolate chips.
• Stir continuously until fully melted. Don't let it burn!
• Remove from heat then stir in vanilla and green food coloring. I added about 15 drops to get the brighter green color.
• Pour into mugs and top with your favorite toppings including whipped cream, Christmas colored sprinkles, and marshmallows.
• Serve hot and enjoy!

In a medium saucepan over medium heat add milk and evaporated milk.

Stir in a whole bag of white chocolate chips too.

Stir continuously until fully melted. Be careful not to let the milk get scorched.

Once melted and smooth remove from heat.

Remove from heat then stir in vanilla and green food coloring. 

I added about 15 drops to get the brighter green color. 

Pour into mugs and top with your favorite toppings including whipped cream, Christmas colored sprinkles, and marshmallows. 

Serve hot and enjoy your Grinchy green drink!

My Grinch was on hand during the girls Christmas photos to hand out green hot cocoa!

Look at those happy faces!

They sure do love our traditional themed hot cocoa and Christmas stories.

What family Christmas traditions does your family have?

The post Green Grinch Hot Chocolate appeared first on For the Love of Food.

Happy Cinco de Mayo!

This classic chilled drink is fruity, icy, and refreshing.

The perfect beverage for enjoying the warmer weather! 

Ava made this fruity drink for our Cookbook Club Taco Tuesday this week!

I love spending time with my mini me. It’s so special to me that she enjoys cooking like I do!

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Watermelon Agua Fresca

Ingredients

• 2 cups water divided
• 1/4 cup honey
• 4 cups watermelon cubed
• ice for serving

Instructions

• In a large bowl add 1/2 cup warm water.
• Stir in honey until it dissolves.
• Add the honey water to a blender container then add remaining 1 1/2 cups water.
• Finally add the cubed watermelon.
• Blend until smooth.
• Strain the watermelon through a sieve into a pitcher.
• Add ice to the pitcher and serve.

Notes

Recipe adapted from The Taco Tuesday Cookbook.

In a large bowl add 1/2 cup warm water.
Stir in honey until it dissolves.

Add the honey water to a blender container then add remaining 1 1/2 cups water.

Finally add the cubed watermelon.

Blend until smooth. 

Strain the watermelon through a sieve into a pitcher.
Add ice to the pitcher and serve.

You can also blend it with ice and make it slushie!

The post Cinco de Mayo Watermelon Agua Fresca appeared first on For the Love of Food.

Happy BrunchWeek!

This creamy concentrated coffee is a popular morning drink in our house.

My husband especially enjoys rich and potent coffee so I call this signature beverage of his Dad’s Dalgona Coffee.

If you are a coffee lover too, give this delicious and easy four ingredient drink a try.

The Coffee Connoisseur himself mixing up a delicious Dalgona Coffee.

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Dad's Dalgona Coffee

Makes 1 large 16oz drink

Ingredients

• 2 tbsp sugar I use turbinado
• 1 cup milk
• 2 tbsp instant coffee I prefer Trader Joe's or Nescafe
• 2 tbsp boiling water
• ice optional

Instructions

• Add sugar, water, and coffee to a measuring cup or small bowl.
• Using a milk frother or whisk, mix until creamy and thickened.
• If you want to add ice add 4-5 cubes to your glass first.
• Pour in cold milk.
• Now spoon on the creamy coffee mixture on top.
• Serve with a spoon to stir and enjoy.

For this recipe you will need 2 tbsp of instant coffee. Here are a few of my favorites. 

I prefer Trader Joe’s and my husband likes Nescafe the best. 

You also need 2 tbsp sugar. Any sugar will work but I prefer turbinado.

Add sugar, water, and coffee to a measuring cup or small bowl. 

Mix well using a milk frother or whisk.

Mix until thickened and creamy. This may take a minute or two. 

Now time to assemble your drink. 

If you want to add ice, add 4-5 cubes to your glass first.

Pour in one cup cold milk. 

Now spoon on the creamy coffee mixture on top.

 Serve with a spoon to stir and enjoy. 

Enjoy Dad’s Dalgona Coffee and Happy BrunchWeek!

Tuesday #BrunchWeek Recipes

Beverages

• Dad’s Dalgona Coffee from For the Love of Food
• Easy Frozen Blueberry Peach Bellini from Love & Confections

Appetizers and Salads

• Sweet Sausage Rolls from A Day in the Life on the Farm

Breads, Grains, and Cereals

• Blackberry Cream Cheese Biscuits from Jen Around the World

Egg Dishes

• Breakfast Tostado from Palatable Pastime
• Spring Onion and Asparagus Quiche from Jen Around the World

Desserts

• Strawberry Lemonade Macaron from A Kitchen Hoor’s Adventures

The post Dad’s Dalgona Coffee #BrunchWeek appeared first on For the Love of Food.

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Pink Party Punch

Makes 8-10 servings

Equipment

• Makes 8-10 servings

Ingredients

• 2 Liter bottle Ginger Ale
• 1/2 of a gallon tub Raspberry Sherbert {I used Hiland's}

Instructions

• Scoop raspberry sherbet into a chilled punch bowl.
• Slowly pour in ginger ale on top and let it fizz up.
• Serve right away and ladle into cups with fancy straws!

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This spring drink is fruity, fizzy, and fun! It’s sweet and delicious and has no alcohol so the whole family can enjoy. Sparkling Strawberry Peach Punch is perfect for #Brunchweek featuring three of my favorite brands: Torani, Sweets and Treats, and JoyJolt.

Scroll down for the recipe and giveaway!

Connect with Torani

Connect with JoyJolt

https://www.instagram.com/joyjolt/

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Sparkling Strawberry Peach Punch

Makes a large gallon sized pitcher

Ingredients

• 1 cup strawberry puree
• 1 cup Torani peach syrup
• 1 liter sparkling strawberry water
• 1 liter sparkling peach water
• 8-10 fruit ice cups
• sliced peaches for garnish

For the strawberry puree:

• 1 1/2 cups strawberries stems removed and sliced
• 1/2 cup sugar
• For fruit ice cups:
• 1 cup sliced peaches
• 1 cup slice strawberries
• 10-12 oz bottle water {I used strawberry flavored}

Instructions

For the strawberry puree:

• Add berries and sugar to a bowl and let macerate for about 30 minutes.
• Add berries to a food processor (or blender) and pulse until smooth.
• For the ice cups:
• Add sliced peaches and strawberries to silicone cupcake molds.
• Fill with water.
• Place on a tray in the freezer.
• Freeze until solid then remove from molds and add to punch.

For the punch:

• In a large pitcher {up to 1 gallon} add strawberry puree, peach syrup, and both liters of sparkling water.
• Stir then add fruit ice cups.
• Pour into glasses, add a peach slice and straw to each glass, and serve.

The post Sparkling Strawberry Peach Punch #Brunchweek appeared first on For the Love of Food.

It’s Easter Brunch Week!

All this week we will be sharing amazing Easter Brunch Recipes, and our readers have a chance to win some amazing prizes from our generous sponsors.  

You’re not going to want to miss a single day! 

Enter the giveaway here: Easter Brunch Week Giveaway

#EasterBrunchWeek #EasterBrunchRecipes

Today’s recipe is sponsored by GROSCHE.

Their infuser pitcher is my favorite for making Sangrias and flavored waters. 

Every sale funds 50-100 days of safe water for people in need via the GROSCHE Safe Water Project.

 

Connect with GROSCHE

https://grosche.ca/

https://www.facebook.com/GroscheInc/

https://www.pinterest.ca/groscheinc/

#everycupfillsanother

 

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Virgin White Sangria Punch

Makes 10 servings

Ingredients

• 4 individual tea bags of white tea
• 4 cups of water divided
• 1 peach pitted and sliced
• 2 strawberries hulled and sliced
• 4 cups mixed cut fruit {grapes peaches, strawberries, pineapple}
• 2 cups ginger ale
• 2 cups orange juice
• ice

Instructions

• Bring 2 cups of water to a boil and add 4 white tea bags to the pot.
• Brew for 4 minutes then discard bags.
• Pour into a pitcher.
• Add 1 1/2 cups of cool water to your brewed tea in pitcher.
• Chill tea until cooled.
• Add your tea to your Grosche infuser bottle and then fill with cut strawberries and peach.
• Let sit and infuse for at least 30 minutes then strain out tea and discard fruit.
• In a large pitcher or punch bowl add ice {I do a few scoops}.
• Pour in tea, 4 cups of mixed fruit, ginger ale, and orange juice.
• Mix well and serve.

Cheers to springtime!

The post Virgin White Sangria Punch #EasterBrunchWeek appeared first on For the Love of Food.

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Sweetheart Chocolate Soda Float

Ingredients

• 12-16 oz bottle chocolate soda
• 2-3 scoops vanilla ice cream
• chocolate syrup

Instructions

• Add ice cream to a large chilled glass.
• Top with soda until filled to the top.
• Drizzle with chocolate syrup.
• Add a straw and drink up!

The post Sweetheart Chocolate Soda Float appeared first on For the Love of Food.

Today is the last day of BrunchWeek and I have loved seeing all the delicious treats and eats that have been shared all week long! This is my fourth recipe and dare I say I left the best for last? If there is one thing I always serve during brunch it is Sweet Tea. Today I am sharing a jazzed up Sweet Tea recipe, this time with fruit juice mixed in called Southern Fruit Iced Tea . And what is a good Sweet Iced Tea without sugar, right? I used Dixie Crystals sugar to add the perfect sweetness to my brewed tea. Scroll down for the recipe and check out my drink inspiration in the pics below. 

When my darling cousin got married seven years ago, 

we had a brunch with just the girls at a local cafe called Dumplins. 

They served Fruit Tea there and that is where I first tried this amazing drink.

Now I am hooked and I had to create my own version at home!

This cute spot not only has tasty drinks but also delicious food and mouthwatering baked goods.
If you are ever in Murray, KY check them out!

 Brunchin’ with the girls! 

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Southern Fruit Iced Tea

Makes a large pitcher

Ingredients

• 2 family sized tea bags
• 8 cups water
• 1 cup Dixie Crystals sugar
• 1 cup orange juice
• 1 cup pineapple juice
• 1/4 cup cherry juice
• ice
• orange slices pineapple slices, cherries, as garnish

Instructions

• Add water to a medium saucepan and bring to a boil over medium high heat.
• Add the two tea bags, remove from heat and let them steep for 5 minutes.
• Discard tea bags and stir in sugar to the warm tea.
• Pour into a pitcher then stir in both fruit juices.
• Place in the fridge to cool
• Right before serving add ice, a splash of cherry juice if you'd like, and sliced fruit to garish.
• Pour into glasses and serve.

I like to use family sized tea bags for my iced tea recipes.
You need 1 bag per pint of tea.

 Add two tea bags to the boiling water then remove from heat and let them steep for 5 minutes.

Discard tea bags and stir in sugar to the warm tea.

 Right before serving add ice.

 I add a splash of cherry juice too.

 Add sliced fruit as garnish.

Pour into glasses and serve.

 Now come sit a spell and enjoy!


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Bloody Marys Three Ways from Karen’s Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings
Texan 75 from Forking Up

BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us

BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper and Asparagus Mini Tarts from Daily Dish Recipes

BrunchWeek Desserts:
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Mini Blueberry Lemon Coffee Cakes from Girl Abroad
Strawberry Shortcake Pound Cake from The Redhead Baker

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry. 

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