I’ve done the research.

I’ve done experimenting.

Here is the final recipe that I have settled upon, loved by all who have tried it.

Read on for recipe.

Ingredients

1 bottle of beer

1 egg white

1 tablespoon of butter (unsalted)

1 teaspoon of spices (cinnamon, cloves, ginger, it is up to you. I used Trader Joe’s Pumpkin Spices that has ginger, lemon peel, cardamon, cinnamon and cloves).

1/4 cup sugar

fresh nutmeg, for grating at the end

About the beer:

I use ales. I tried with a lager last year and there was something about a warm lager that was unpleasant.

I prefer winter ales, ales spiced with cloves and cherries and cinnamon and cranberries and nutmeg and the like. I’ve never tried butterbeer with a pumpkin ale, but I’m sure it would be great. I’ve never tried butterbeer with a very dark ale. The variety of beers means there is a large variety of types of butterbeer to experiment with.

Directions:

Separate egg whites and put in bowl. Discard egg yolks or use for another recipe. Add sugar and spices to bowl with egg whites. Mix. Put a pot over medium to medium-low heat. Pour in the beer. I like to aerate it a bit. Watch carefully so it doesn’t get too hot. When you see a few bubbles and/or steam, or if you check the temperate yourself with your finger and you feel that it is warm but not hot, pour in the egg white, sugar and spice mixture. Immediately whisk to avoid the egg whites scrambling. Whisk for 1-3 minutes until the sugar has dissolved. Turn off heat. Add butter and continue whisking, until butter has melted and been fully incorporated into the liquid. Strain into a glass measuring cup or pitcher. Pour into smaller serving glasses/mugs. I like to pour 2-4 ounces per serving. Optional: spoon some of the frothy head from the pot onto the drink. Optional: grate some fresh nutmeg over the foam.

Enjoy!