Root Beer Recipe
Make Root Beer Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup Base (makes about 2 cups)
Flavoring Spices & Extracts
Finishing & Serving
Method
Syrup Base (makes about 2 cups)
Combine sugars
In a medium saucepan, combine 2 cups water, 1 cup dark brown sugar, 1/2 cup granulated sugar, 2 tablespoons maple syrup, and 1 tablespoon molasses. Stir to dissolve the sugars before heating.
Heat gently
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to fully dissolve sugars. Do not boil vigorously; keep at a low simmer.
Flavoring Spices & Extracts
Add spices
Add 1 tablespoon dried sassafras root bark (or equivalent sassafras extract), 1 teaspoon dried sarsaparilla root, 2 whole star anise, 1/2 teaspoon dried wintergreen leaves (or a few drops wintergreen extract), 1/2 teaspoon anise seed, 1/4 teaspoon ground cinnamon, 3 whole cloves, and 1 tablespoon sliced fresh ginger to the simmering syrup.
Simmer to infuse
Reduce heat to low and let the syrup and spices simmer gently for 20 minutes, partially covered. Stir occasionally and press the solids gently with a spoon to release aromatics.
Steep off heat
Remove the pan from heat and allow the mixture to steep, covered, for an additional 20–30 minutes to deepen the flavor.
Strain and finish
Strain the syrup through a fine-mesh sieve lined with cheesecloth into a heatproof bowl or jar, pressing solids to extract syrup. Discard solids. Stir in 1 teaspoon vanilla extract while the syrup is still warm. Taste and adjust: if you prefer stronger wintergreen or sassafras notes, add 1/8–1/4 teaspoon wintergreen extract or 1/2 teaspoon sassafras extract, stirring to combine.
Finishing & Serving
Chill syrup
Cool the syrup to room temperature, then refrigerate until cold (about 1–2 hours) if not using immediately. The syrup keeps in the refrigerator up to 2 weeks in a sealed container.
Mix beverage
To make root beer, mix 1 part chilled syrup with 4–6 parts cold club soda or carbonated water, adjusting to taste. For a standard strength, start with 1/4 cup syrup to 1 cup (8 fl oz) club soda and adjust sweetness or intensity as desired.
Serve
Serve over ice in tall glasses. For a classic root beer float, add 1–2 scoops of vanilla ice cream to each glass, then pour the carbonated root beer slowly over the ice cream. Garnish with a straw and enjoy.