Root Beer Recipe
Recipe information
Make Root Beer in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Syrup base
Flavoring & spice blend
Acid & finish
Optional garnish
Syrup base
1. Combine sugars and water
In a medium saucepan, combine 2 cups water, granulated sugar, and brown sugar. Stir to combine.
2. Dissolve and simmer
Place saucepan over medium heat. Stir until the sugars fully dissolve and the mixture comes to a gentle simmer. Do not boil vigorously. This should take about 4–6 minutes.
3. Add molasses and agave
Stir in 2 tablespoons molasses and 1 tablespoon agave nectar (or honey). Continue to simmer gently for 1–2 minutes to incorporate flavors.
Flavoring & spice blend
4. Prepare spices
Place sassafras bark, sarsaparilla root, wintergreen leaves, star anise, whole cloves, allspice berries, sliced fresh ginger, and dried orange peel in a small piece of cheesecloth and tie securely, or place them directly in the pot if you plan to strain carefully later. Split the vanilla bean and scrape the seeds into the pot; add the pod. If using vanilla extract or essential oils (wintergreen/orange), do not add now — they will be added after cooling.
5. Simmer with syrup
Add the spice packet or loose spices to the simmering sugar-water mixture. Reduce heat to low and simmer gently for 20 minutes, covered partially, to extract flavors. Keep at a very low simmer — avoid boiling off too much liquid.
6. Steep off heat
Remove the saucepan from the heat and allow the spices to steep in the syrup for an additional 30 minutes to deepen the flavor.
Strain, finish & cool
7. Strain syrup
Strain the cooled syrup through a fine-mesh sieve lined with cheesecloth into a clean container to remove all solids. Press gently on solids to extract syrup, then discard the solids.
8. Adjust flavor (add extracts if needed)
Stir in 2 tablespoons fresh lemon juice. If you used extracts instead of whole wintergreen or orange peel, add 1/4 tsp wintergreen extract and 1/2 tsp orange extract (or to taste) now. If the syrup tastes too sweet or flat, add up to 1 tablespoon more lemon juice. If using vanilla extract instead of a bean, add 1/2 teaspoon vanilla extract.
9. Cool completely
Cover the syrup and refrigerate until completely cool, at least 2 hours, or overnight. The syrup can be stored refrigerated for up to 2 weeks.
Assemble root beer
10. Mix syrup with soda water
To make a single serving: fill a tall glass with 1/2 cup (4 oz) cold carbonated water and add 1.5–2 tablespoons of the prepared root beer syrup (adjust to taste). For larger quantities, maintain a ratio of about 1 part syrup to 8–10 parts carbonated water (start at 1:8 and adjust). Stir gently to combine so you don't lose carbonation.
11. Serve over ice
Fill the serving glass with ice (about 1/2–1 cup) and pour the mixed root beer over the ice. Garnish with a mint sprig if desired.
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