BUTTER BEER

1 Gently heat one 750-mL bottle of Great Lakes Winter Ale in a medium-sized pot on medium-low heat for 7 to 10 minutes until warm, stirring occasionally. (If you have a thermometer, heat to 125°F/52°C). While beer is heating, beat 5 egg yolks and ½ cup (125 mL) sugar together with a mixer until they are whipped and creamy.

2 Once the beer is warm, take off the heat and constantly stir in the egg mixture until it starts to thicken. Return to heat for an additional minute or 2, but make sure the mixture doesn’t get too hot or else the eggs will scramble; do not go above 172°F (78°C).

3 Add 4 tsp (20 mL) butter and remove from heat. Blend in butter with a hand mixer on low for 15 seconds until dissolved, then change the setting to high to whip up a frothy cap on the top of the butter beer. Ladle into espresso cups, small glasses or small mugs. Garnish with cinnamon sticks, if desired. Serves 4 to 5