This root beer is not as sweet as the A&W root beer, but I like it that way. If you want a sweeter brew add 2 more cups of sugar. I hope you enjoy this as much as I do!
- 4 cups spring water (or non-chlorinated water)
- 2 cups raw unrefined cane sugar or coconut sugar
- 5 heaping Tbsp root beer blend tea*
- 3 Tbsp unsulphured molasses (not blackstrap)
- 1/8 tsp wintergreen essential oil or use a wintergreen tea bag or loose leaf
- Carbonated mineral water
In a non reactive pot, bring water to a boil. Stir in sugar until dissolved and add tea blend and bring to a simmer over a medium heat, uncovered. Simmer for 30 minutes. Remove from heat and let steep for 15 minutes.
Strain through a fine mesh strainer, rinse out the pot and pour tea mixture back in. Stir in molasses and bring to a low boil over medium heat, decrease the heat and simmer for 10 minutes to reduce slightly.
Cool mixture and place in a wide mouth mason jar (1-quart). Lay a piece of cheesecloth or a towel over the jar and secure with a rubber band. Leave at room temperature for 12 hours or overnight. Add wintergreen essential oil and shake to disperse throughout syrup. Bottle and refrigerate for 24 hours to thicken to a syrupy consistency. This syrup will keep for a few weeks.
To use, combine 1 oz of the syrup with 5 oz of carbonated spring water. Serve over ice. Enjoy!
*Found at The Light Cellar in Calgary, AB Canada OR blend the following:
- 2 oz chopped sassafras root
- 1 oz chopped burdock root
- 1 whole star anise
- 1 1/2-inch piece of ginger, smashed
- 1 oz juniper berries
- 1 whole clove
- 1 tsp coriander seeds
- 1/2 tsp dried orange zest
- 1/4 tsp dried mint leaves
- 1/4 tsp vanilla powder
Herbs can be found online at Mountain Rose Herbs.