Root Beer Recipes
These are homemade root beer recipes that I acquired though emails and downloads from other sites a long time ago (10+ years). I in no way claim that any of these recipes are mine. (unless they bear my name). Any that I try I will rate after the recipe.
E-mail me recipes at
Eric's Bubbling Dry Ice Root Beer Recipe
This recipe was developed after much practicing with extracts and carbonation methods and I blogged about it as a Witches Brew Root Beer. It doesn't have the best Head since it can't be pressurized so carbon dioxide absorption is lower than desired. It can make an nice brew for a Halloween party since it bubbles. NEVER TRY TO SEAL THIS ROOT BEER WHILE DRY ICE IS STILL BUBBLING OR ELSE
- 3 cups sugar
- 1 1/2 cups honey
- 2 tsp vanilla extract
- 6 tsp McCormick Root Beer Concentrate
- 1/8 tsp powdered ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 gal cold water
- 2 lbs dry ice
- A serving container that can hold a little over 2 gallons of root beer
Add sugar, honey, vanilla, root beer concentrate, spices, and 4 cups of water in a pot and bring to a rolling boil while stirring.
Reduce heat and let the mixture boil on low for 10 minutes, stirring occasionally.
Add to serving container with the rest (28 cups) of the water.
Crush half the dry ice and add to the cauldron, stir the mixture until the dry ice is largely disolved, this adds the primary carbonation
Add second pound of dry ice as a single or several large blocks if desired. This second pound can bubble for several hours depending on the size of the pieces added and if added all at once or not.
Eric's Mission Root Beer Recipe
So while I was on my mission in Madagascar, I found the soda water root beer recipe to be less than pleasing and adapted it to find this. This is a great recipe for missionaries in far away lands. Since all of the ingredients are available just about anywhere, all you need to send your missionary is the root beer extract. I made this for a pizza party at the mission home and everyone was very impressed and said that it tasted like good root beer. It was good enough.
- 1/2 cup granulated sugar
- 1/4 cup clover honey
- 3/4 cup water
- 1 liter cold seltzer water (not with quinine)
- 1/4 teaspoon vanilla extract or imitation vanilla extract
- 3/4 teaspoon root beer concentrate (McCormick)
Add the vanilla extract into the water and heat until steaming.
If imitation vanilla extract, just heat the water. Once water is
hot dissolve the sugar and honey in the water and then add the root beer
concentrate and imitation vanilla extract if applicable. Let mixture
cool in refrigerator. Slowly pour mixture and seltzer water into a pitcher
and drink. Makes 5 cups.
Root Beer Carbonated with Soda Water
On my mission my parents sent me some root beer extract and I remembered that I had this recipe on my site. I made it the first time with tonic water with quinine and it was absolutely awful because quinine is terribly bitter. When I did it with plain soda water it was ok, but it needed to be creamier with some honey so I adapted it and made my own Mission Recipe.
- 3/4 cup granulated sugar
- 3/4 cup hot water
- 1 liter cold seltzer water (not with quinine)
- 1/2 teaspoon plus 1/8 teaspoon root beer concentrate (McCormick)
Dissolve the sugar in the hot water. Add the root beer concentrate
and let cool. Combine the root beer mixture with the cold seltzer
water, drink immediately, or store in refrigerator in tightly
covered container. Makes 5 cups.
Root Beer Carbonated with Yeast
- 1 tsp. dry yeast
- 1/2 cup warm water
- 2 cups granulated sugar
- 1 quart hot water
- 4 tsp. root beer extract
Dissolve yeast in 1/2 cup warm water. Dissolve sugar in 1 quart
Mix together dissolved yeast, sugar and root beer extract in a
Fill jar with warm water and stir until all ingredients are
well combined. Cover jar. Set in warm sun for four hours. The
root beer will be ready to drink the next day. Chill before serving.
Makes 1 gallon root beer
1912 Root Beer Recipe
This was from Excellent Recipes for Baking Raised Bread, from the Fleishman Company,1912.
- 1 cake, compressed yeast
- 5 pounds, sugar
- 2 ounces, sassafras root
- 1 ounce, hops or ginger root
- 2 ounces, juniper berries
- 4 gallons, water <
- 1 ounce, dandelion root
- 2 ounces, wintergreen
Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8 quarts
boiling water over root mixture and boil slowly 20 minutes. Strain through flannel bag.
Add sugar and remaining 8 quarts water. Allow to stand until lukewarm. Dissolve yeast in
a little cool water. Add to root liquid. Stir will. Let settle then strain again and bottle.
Cork tightly. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as
required for use.
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