So, a little owl told me that there was a big movie event this weekend. Henry Porter and the Deadly Whatever? It was something along those lines. [Brief narrative pause while everyone casts curses and hexes in my direction.]
I looked through my recipe books for something Butterbeer-ish, but Milk and Beer was the closest thing I could find in my cookbook collection of the damned. Milk might just be butter that isn’t butter yet, right? So that counts.
While technically edible, this recipe is the culinary equivalent of an Unforgivable Curse. Quite honestly, I’m having trouble putting into words all the ways that this soup fails. Just to give you a general idea of the level of awful, here is a brief list of its crimes (or perhaps a poem… I haven’t decided yet):
- Milky beer
- Beery milk
- The beer is hot
- And tastes like cinnamon for some reason
So, I can’t give this Beer and Milk Soup recipe a magical review (really, I’m pushing it just by calling it edible). If you’re in the mood for something playful and tasty in the category of Harry Potter themed foods, I would highly recommend checking out an earlier post I wrote about Bacon Wands.
Oh, and Matthew Lewis? If you’re reading this, congratulations on your face.
Beer and Milk Soup
1 bottle (26 oz) beer
juice of one lemon
1 cinnamon stick
2½ cups milk
2 egg yolks
sugar and salt
croutons of fried bread
Heat the beer in a saucepan with the lemon juice and cinnamon. In a separate saucepan, heat the milk and pour it over the beaten egg yolks, stirring constantly while pouring. Add the milk and egg mixture to the hot beer. Season to taste with salt and sugar. Heat thoroughly but do not boil. Serve topped with the croutons. Serves 4.
This recipe comes from Wonderful Ways to Prepare Soups, by Jo Ann Shirley, published in 1978 by Playmore Inc.