The Legendary Butterbeer Float

Butterbeer float. I heard this term and thought it sounded absolutely amazing. Ice cream AND butterbeer? Divine.

Then I realized you could use butterbeer ice cream and butterbeer to create the sweetest, most decadent treat in all of the Wizarding World.

This item is not an official menu item at Hogsmeade nor Diagon Alley so if you ask a team member to make you one, they probably won’t know what you’re talking about. But it doesn’t stop you from making it yourself! You will need a regular butterbeer, an order of butterbeer ice cream and an extra cup. The Fountain of Fair Fortune is the best place to get these items seeing as they sell both butterbeer and butterbeer ice cream!


The first step is to split up the butterbeer between the two cups. Since most of the butterscotch flavoring is in the foam, you will need to pass the liquid between the cups several times to ensure proper butterscotch taste. Keep in mind, the foam expands while you do this, so you will end up with 2 cups that are 2/3 of the way full. I recommend this be shared because it is quite rich and because it’s hard to eat your float while carrying around 2 cups!


The last step is to split the butterbeer ice cream between the two cups.


YUM! If you are sharing this with someone, it will cost you a little more than $4 each if you use your annual pass discount.


Ta-da! It’s very rich and very sweet but soooOoOO worth it. It would be interesting to try this with frozen butterbeer! It might be a bit harder to mix everything together but I personally prefer frozen butterbeer to regular butterbeer. If anyone tries this, let me know how it is!

Are there any special items that you have come up with at the parks that are not available on a menu? Let us know in the comments! We can start our own Wizarding World secret menu.

Recipe: Pumpkin Pastry

Recipe submitted by Slug Club member Bryanna Plantier of Hufflepuff

Empanada makers
1 can of Pumpkin (not pumpkin pie mix!)
1/2 cup sugar
Cinnamon to taste
Pie crust (homemade or store bought)

Homemade pie crust
1 cup Flour
A dash of Salt
1/2 cup Sugar
1/2 stick melted Unsalted butter

1. Preheat oven to 450 degrees.
2. Use cookie sheet and grease bottom.
3. Combine ingredients for pie crust.
4. Roll out pie crust into a thing large circle. Approximately 1/2 inch in width.
5. Take an empanada maker (if you don’t have one use a large circular cookie cutter) and cut out as many circles as you can from dough.
6. Take the pumpkin, sugar and cinnamon and combine in bowl. Add more sugar if you feel necessary.
7. Place a circle of dough on empanada maker and take a scoop of pumpkin mixture. Place the mixture in the middle of dough and press the empanada maker together.
8. Place each one on the cookie shoot about an inch apart.
9. Repeat until mixture is gone.

*NOTE: If you do not have the empanada maker, cut circles of dough and fold with hands. Pinch dough closed.
10. Let cook 10-15 minutes or until crust is brown.
11. Finish off with a light dusting of cinnamon and butterbeer!