Rootbeer Recipe
Make Rootbeer Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup Base
Spice Blend
Finishing & Serving
Method
Syrup Base
- 1
Combine sugars
In a medium saucepan, combine 2 cups water, 1 cup packed brown sugar, 1 cup granulated sugar, 2 tablespoons molasses, and 1 teaspoon blackstrap molasses (optional). Stir to blend.
- 2
Heat to dissolve
Place saucepan over medium heat and bring mixture to a gentle simmer, stirring frequently until sugars fully dissolve (about 4–6 minutes). Do not boil vigorously — maintain a gentle simmer.
Spice Blend
- 3
Prepare spice bundle
While syrup warms, tie the dried sassafras, sarsaparilla, licorice root, anise seeds (in a small piece of cheesecloth or a tea infuser), and add the whole star anise, allspice berries, and whole cloves directly to the saucepan. If using a vanilla bean, split and scrape seeds into the pan and add the pod; if using extract, wait until the syrup is off heat to add.
- 4
Simmer with spices
Reduce heat to low and let the sugar-spice mixture steep at a very low simmer for 20 minutes, uncovered. Stir occasionally and skim any foam. This extracts flavor from roots and spices into the syrup.
- 5
Strain and finish syrup
Remove from heat and let the syrup cool for 10 minutes. If you used a vanilla extract, stir in 1 teaspoon now. Strain the syrup through a fine-mesh sieve lined with cheesecloth into a heatproof bowl or jar to remove all solids. Press lightly on solids to extract flavor but avoid cloudiness. If desired, stir in 1 tablespoon dried orange peel or cranberries before straining for brightness (then remove solids). Taste and adjust: add up to 1 teaspoon additional molasses or 1–2 teaspoons sugar if you want more depth or sweetness. Optionally add 1 teaspoon fresh lemon juice to balance sweetness.
- 6
Cool and refrigerate
Let the strained syrup come to room temperature, then transfer to a sealed bottle or jar and refrigerate. Syrup keeps 2–3 weeks refrigerated.
Finishing & Serving
- 7
Mix root beer
To serve, fill a glass with ice (about 1/3–1/2 cup ice per serving). For a standard-strength root beer, mix 2–3 tablespoons of syrup with 8 ounces (1 cup) cold club soda or seltzer. Adjust to taste: use 3–4 tablespoons for a bolder flavor or 1–2 tablespoons for a lighter soda. Stir gently to combine.
- 8
Optional float
For a root beer float, add 1–2 scoops of vanilla ice cream to the glass and slowly pour the mixed root beer over the ice cream to avoid excessive foam.
- 9
Garnish and serve
Garnish with a thin orange twist or a sprig of fresh mint if desired. Serve immediately cold.