The Satiated Blonde's Homemade Root Beer Syrup

I have been tweaking this most requested recipe for a couple months and now it’s ready to share! Let's just say, I won't be buying root beer from the store anymore. Honestly, I wasn't buying it before (which is why I wanted to make my own) because that ingredient list--yikes! Or, on the rare occasion I'd fine one that seemed okay, it didn't taste okay lol.

Also pretty disappointing that most of the recipes to make it online don't go from scratch; they cut corners and use a store-bought flavor concentrate. Get outta here!!! Although, I am experimenting with a true root beer extract for when I'm in a hurry, because this one does take a little time -- so I'll try to share an update on that in a few weeks.

TSB's Homemade Root Beer Syrup has over 20 ingredients..and I’m actually surprised how challenging it was to track all the items down! Granted, this list is a little extreme (shocker, I know) and by no means do all of them need to be in it, but I like making mine a little medicinal tasting (don’t be scared off by that description – even some of my toughest taste testing critics loved this one haha). Anyways, if I run out of something, outside of the handful of major root beer components, it still works really well. Here are the non-negotiable ingredients for my mix: sassafras bark, sarsaparilla, birch bark, star anise, ginger root (and another root for that earthy, dirty taste you guys know I love—like dandelion root), & cloves.

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Here's how I made it:

Into a large stock pot:

1/4c of each:

• Sassafras bark

• Sarsaparilla

• Birch bark

• Wild cherry bark

• Star anise

• Wintergreen

• Sweet cinnamon chips

1 tbsp of each:

• Cloves

• Cardamom

• Coriander

1 heaping tsp of each:

• Ginger root

• Vanilla (ground)

• Angelica root

• Orange peel

• Astragalus root

• Nettle root

• Galangal root

• Dandelion root

• Gentian root

• Yellow dock root

• Cayenne pepper (gives a nice kick and a tingle in the back of my throat!)

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1. Add approximately 3L water (filtered & structured)

2. Bring to boil

3. Simmer 15 minutes

4. Steep for 2 hours (off heat)

5. Strain

6. Add sweetener (1/2c molasses, 1c maple syrup, 1/2c organic cane sugar)

7. Reduce down

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Then I put it in a jar and store in the fridge. I like about 1.5tbsp of this syrup in sparkling water – but in my taste testing, some people liked more, some liked less. And sometimes the sweeteners change ratios based on what I have on hand, but this is the best proportion I’ve come up with!

I love that this drink is packed full of those good root properties. It’s a great mid-day or evening drink (sometimes both) for me! Next up, I'm working on authentic homemade ice cream (it’s the creamiest ever) to make root beer floats – be on the look out for both of those recipes soon.

Let me know if you give it a try in the comments below! As always, #GetSatiated.

P.S. Some of these herbs are controversial -- use at your own risk. I am just sharing WHAT I DO.