Go Back

Best Homemade Root Beer

Making homemade root beer from scratch transforms nostalgic memories into reality with classic soda-fountain flavor without artificial ingredients. This recipe delivers a concentrate from real spices and botanicals, then carbonates it to perfection for a refreshing treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Spice Concentrate
  • 1 tablespoon sassafras bark
  • 1 teaspoon wintergreen leaves
  • 1 teaspoon anise seeds
  • 1/2 teaspoon sarsaparilla root
  • 1/2 teaspoon birch bark
  • 1 whole cinnamon stick broken into pieces
  • 1/4 teaspoon nutmeg freshly grated
  • 1/4 teaspoon black peppercorns
  • 3 whole cloves
  • 1 tablespoon vanilla extract
  • 1/4 cup molasses
  • 3/4 cup brown sugar
  • 1 cup white sugar
  • 2 cups water
For Carbonation
  • 1 liter filtered water chilled
  • CO2 cartridges or soda maker as needed for your equipment

Equipment

  • Large glass jar (at least 2 liters capacity)
  • Fine mesh strainer or cheesecloth
  • Small saucepan
  • Whisk or wooden spoon
  • Carbonation bottle with pressure release valve
  • CO2 cartridges (or a soda maker like SodaStream)
  • Measuring cups and spoons
  • Funnel
  • Labels for bottles

Method
 

  1. Combine all dry spices (sassafras bark, wintergreen leaves, anise seeds, sarsaparilla root, birch bark, cinnamon stick, nutmeg, black peppercorns, and cloves) in a small, dry skillet over medium heat for 2 to 3 minutes, stirring occasionally until fragrant.
  2. Pour the toasted spices into a clean glass jar and add 2 cups of water. Stir well to distribute the spices evenly throughout the liquid.
  3. Cover the jar loosely and set it on your kitchen counter away from direct sunlight. Steep for 24 hours at room temperature.
  4. Line your fine mesh strainer with cheesecloth and pour the steeped mixture through it into a clean bowl. Press gently on the solids to extract every drop of liquid, then discard the used spices.
  5. Pour the strained spice liquid back into your saucepan and add the brown sugar, white sugar, and molasses over medium heat. Stir constantly for about 3 to 4 minutes until all sugar dissolves completely and the mixture becomes homogeneous and glossy.
  6. Remove the pan from heat and let the concentrate cool completely to room temperature, about 30 minutes.
  7. Once cooled to room temperature, stir in your vanilla extract thoroughly.
  8. Pour your cooled concentrate into a large measuring pitcher and add 1 liter of chilled filtered water, stirring well to combine.
  9. Pour the root beer mixture into your carbonation bottle and charge it with CO2 cartridges according to your equipment's instructions. If using a soda maker, follow the manufacturer's carbonation process, typically charging twice for optimal fizz.
  10. Refrigerate your finished root beer for at least 2 hours before opening and serving ice-cold.

Notes

Store carbonated root beer in sealed bottles in the coldest part of your refrigerator where it maintains fizz for 2 to 3 weeks. Keep the concentrate in a sealed glass jar where it stays fresh for up to three weeks. Use fresh, high-quality spices for maximum flavor impact. Toast your spices in a dry skillet right before steeping to unlock aromatic compounds. Keep carbonation bottles upright in your fridge to maintain fizz longer.