CHOW Root Beer Recipe

Name: CHOW Root Beer Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 vanilla bean; 1 (5-inch) licorice root, broken into pieces; 3/4 cup chopped dried sarsaparilla root; 2 tablespoons dried sassafras root bark; 1 tablespoon chopped dried burdock root; 1 (3-inch) cinnamon stick; 3 heads star anise; 3 quarts distilled water (½ cups); 2 cups lightly packed dark brown sugar; 1 tablespoon molasses; 2 (1/8-inch-wide) strips of orange zest; 1/8 teaspoon ale yeast (also called brewers yeast)

Servings: persons

1 vanilla bean
1 (5-inch) licorice root, broken into pieces
3/4 cup chopped dried sarsaparilla root
2 tablespoons dried sassafras root bark
1 tablespoon chopped dried burdock root
1 (3-inch) cinnamon stick
3 heads star anise
3 quarts distilled water (½ cups)
2 cups lightly packed dark brown sugar
1 tablespoon molasses
2 (1/8-inch-wide) strips of orange zest
1/8 teaspoon ale yeast (also called brewers yeast)

1
Split vanilla bean in half lengthwise.
2
Place vanilla bean, roots, and spices in a medium saucepan filled with 2 quarts (8 cups) of the distilled water, and bring to a boil over high heat.
3
Reduce heat and simmer mixture, uncovered, for about 15 minutes.
4
Stir in sugar, molasses, and orange zest, and continue to simmer for 10 minutes more, stirring often until sugar is completely dissolved.
5
Remove from heat and let steep for 30 minutes.
6
Pour remaining 1 quart (4 cups) of distilled water into the clean glass jug.
7
Line a fine mesh strainer with several layers of rinsed cheesecloth.
8
Set the strainer inside the large funnel, and strain root mixture into the jug.
9
Place the cap on and allow mixture to cool, aiming for a lukewarm temperature (about 70 degrees F to 75 degrees F).
10
This will take several hours.
11
Once mixture is cooled, shake vigorously.
12
Combine yeast and 1/4 cup warm water in a small bowl.
13
Let sit about 5 minutes.
14
Add yeast liquid to the jug through the funnel, screw the cap back on, and shake vigorously.
15
Now youre ready to .
16
Place the 4 filled and sealed bottles and the test bottle upright in a cool spot at room temperature (about 70 degrees F to 75 degrees F) to ferment (we found that the bathtub is ideal).
17
After about 48 hours, check the carbonation by sampling your test bottle.
18
If its sufficient, place labels on the bottles and refrigerate them to halt the fermentation process; if not, let them sit for another day.
19
We found that 3 days was perfect each time.

665

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 vanilla bean, 1 (5-inch) licorice root, broken into pieces, 3/4 cup chopped dried sarsaparilla root, 2 tablespoons dried sassafras root bark, and more.

Yes, CHOW Root Beer Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!