Ingredients

3 cups whole milk
¼ cup unsalted butter room temp
¼ cup brown sugar packed
1 2-liter cream soda
1 3.4 ounce box Butterscotch Instant Pudding
1 tbsp vanilla
¼ tsp ginger paste
¼ tsp cayenne

Directions

Combine milk, butter, and brown sugar in a large microwavable bowl. Whisk to combine.

Heat in microwave for 3 minutes.

Whisk together until the butter is melted and sugar is dissolved.

Whisk in 1/2 bottle of the cream soda.

Add in the butterscotch instant pudding mix.

Add the vanilla, ginger, and cayenne. Whisk well to combine.

Pour in the rest of the bottle of the cream soda.

Either heat in the microwave, on stove top or pour into a crockpot to keep it at a consistent temperature.

(We set the crockpot on high then gradually lowered it to keep the butterbeer warm. You will want to stir it occasionally)

(Optional) Add whipped cream to the top of each cup of butterbeer and drizzle butterscotch sauce on top of the whipped cream.