Want to Eat Like Harry Potter? Try Butterbeer and Edible Magic Wands

For Harry Potter fans everywhere, July 15 will prove to be a bittersweet day.

That's right - if you didn't already know, Harry Potter and The Deathly Hallows Part 2, the final movie installment of the series, will be released.

Though the thought that the saga might finally be over is sad, fan obsession is sure to live on.

To fan the flames of that obsession and keep Harry, Ron, Hermione, Dumbledore and the rest of our favorite characters forever in our hearts, let us raise a glass of butterbeer and toast one of the most beloved book series of all time.

Butterbeer

Who doesn't want to tip back a glass of this stuff at The Three Broomsticks?

Recipe from www.mugglenet.com

Ingredients:

1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter

Directions:

Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

Chocolate Pretzel Magic Wands

This idea is from my sister, a huge Harry Potter fan. Thanks Kristen!

Ingredients:

3 pretzel rods

1/2 Cup milk chocolate chips

3 tsp vegetable oil

1 small container sprinkles, in the color of your choice

Directions:

Over a double boiler, heat the chocolate and oil over medium heat, stirring frequently until it has melted. If it seems too thin, add more chips, or too thick, more oil. You want it to be easy to pour on the pretzel while not just running off the stick.

Hold the pretzel stick in your hand and turn it as you pour the chocolate on, coating it evenly on all sides. Immediate shake the sprinkles on the chocolate evenly, then allow to cool on a greased cookie sheet in the fridge. 

Pumpkin Juice

Recipe from www.harrypotterrecipes.net

It might not be pumpkin season, but this is still a good recipe.

Ingredients:

 
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
1/2 cup of pineapple juice
1 teaspoon of honey (to taste)
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)

Directions:

 
Juice the pumpkin pieces by squeezing through a cheesecloth or by using a juicer. Pour the pumpkin juice, apple juice and pineapple juice into a blender. Add the honey and spices, adjusting quantity to taste. Chill or serve over ice.

A Cocktail for He Who Shall Not Be Named 

Yes, we all detest the Harry Potter series' evil dark villain...so let's drink to his ultimate demise! This one is clearly for adults only.

Recipe from www.drinknation.com

Ingredients:

2 shots Curacao, green
2 shots Everclear
2 splashes Energy Drink
2 splashes Olive Oil

Mixing Instructions:

Shake ingredients in a cocktail shaker with ice. Strain into glass and light it on fire.

Chocolate Cauldrons

Recipe from www.mugglenet.com

Ingredients:

14 ounces of Baking Chocolate
2 cups of powdered sugar
1 box of cake mix (whatever flavor and brand you like)
*Ingredients required to make the cake mix*
non-stick spray
Parchment paper
16 small balloons (water balloon size works well)
Food colouring for icing (your choice)

Directions:

Step 1: Bake 1 box of your cake mix according to the instructions on the box.

Step 2: On a cookie sheet, lay out a piece of parchment paper and spray it with non-stick spray.

Step 3: Bring a saucepan of water to a boil. Place baking chocolate in a separate bowl and place that bowl on top of saucepan with boiling water (this makes a double boiler to melt the chocolate). Melt the chocolate slowly and stir continuously to avoid burning.

***If you prefer to melt chocolate in microwave...place 4 to 6 ounces of chocolate in microwave safe bowl and microwave on high for 20 to 30 seconds at a time, stirring between each cycle until the chocolate is melted. Add more chocolate as neccesary by repeating this step.***

Step 4: Blow up the balloons, and dip the first balloon into the melted chocolate so that the bottom half of the balloon is completely covered. Remove the balloon from the chocolate and place on the parchment paper so that the balloon is sitting upright with the chocolate on the parchment paper. Repeat with remaining balloons.

Step 5: Let the chocolate set and let the cake cool. Once the cake has cooled, cut it into small cubes.

Step 6: Once the chocolate has set firmly, slowly remove the balloons by slowly releasing the air from them. If you go too fast the sides of the cauldron will collapse.

Step 7: Fill the chocolate cauldron with the cubes of cake being careful to not break cauldron.

Step 8: Make icing by adding a tablespoon of boiling water into the powdered sugar and mixing thoroughly. (too thick icing - add more water. too thin icing - add more powdered sugar).

Step 9: Add food colouring of your choice into the icing and pipe icing into cauldron.

Step 10: ENJOY!!!