Root Beer Recipe

Combine 2 cups water, dark brown sugar, and white sugar in a medium saucepan over medium heat.

Stir until the sugars dissolve, then bring the mixture to a gentle simmer (do not boil vigorously).

Add the malt extract, vanilla extract, and molasses. Stir to combine. Reduce heat to low while you prepare the spice blend.

Prepare spices

Place sassafras root bark, sarsaparilla root, wintergreen (leaves or a pinch of oil—if using oil add later to finished syrup), star anise, allspice, crushed cardamom, sliced ginger, ground cinnamon (or stick), and dried orange peel in a small piece of cheesecloth and tie into a bundle. Alternatively place directly in the pan and strain later through a fine mesh sieve.

Add the spice bundle to the simmering syrup. Keep the heat at a low simmer and steep for 20 minutes, partially covered, stirring occasionally. This extracts the aromatic oils without overcooking the sugars.

After 20 minutes, remove from heat and let the syrup cool with the spices steeping for another 10 minutes for deeper flavor.

Carefully remove the spice bundle (or strain the syrup through a fine-mesh sieve lined with cheesecloth) into a heatproof container. Press the solids gently to extract syrup but avoid forcing bitter components.

While the syrup is still warm (not boiling), stir in the fresh lemon juice. If you did not use wintergreen leaves earlier and instead are using wintergreen oil, add a very small pinch (1/16–1/8 tsp) now — wintergreen oil is potent; adjust to taste.

Allow the concentrated root beer syrup to cool to room temperature. Transfer to a clean bottle or jar and refrigerate. The syrup will keep in the fridge for up to 2 weeks.

To serve, mix 2 tablespoons (approx. 30 ml) of syrup with 8 fl oz (1 cup) of chilled club soda or carbonated water in a glass. Taste and adjust syrup level to preferred sweetness/strength (1–3 Tbs per cup).

Add ice if desired and garnish with a thin orange slice or a sprig of mint. Serve immediately.