For the butterbeer:
1 1/2 cups cream soda
6 tablespoons butterscotch schnapps (use 4 tbsp butterscotch or caramel syrup for non alcoholic mix)
2 cups ice
For the foamy topping:
6 tablespoons heavy cream (soy or almond milk will be ok here, but foam won’t hold up as well)
1 tablespoon butterscotch schnapps (use 1 tbsp butterscotch or caramel syrup for non alcoholic mix)
*Make sure your soda & syrups are Gluten Free
Combine cream soda, schnapps or syrup and ice in a blender. Blend until slushy. Pour into a glass or mug.
In a small bowl, combine cold heavy cream and schnapps or syrup. Using an electric mixer, whisk together until almost whipped. You want the cream mixture to be slightly loose, not as firm as whipped cream.
Top the butterbeer with the foamy topping and serve immediately.