Butterscotch sauce: Add apple cider, Werther’s caramel, allspice and cinnamon to a saucepan. Stir over medium heat until melted and smooth. Add extracts.

For warm butterbeer: Add room temperature cream soda to the pot and cook until hot. Ladle into cups, top with whipped cream and drizzle of butterscotch syrup.

For cold Butterbeer: Allow butterscotch mixture to cool completely, then ladle 1/4 cup into a serving glass and top with 1 cup chilled cream soda. Top with whipped cream and drizzle of butterscotch syrup, if desired.