A&W Root Beer contains high fructose corn syrup, artificial caramel color, and sodium benzoate preservative. This DIY version uses organic coconut sugar, real root beer botanicals, and blackstrap molasses for natural coloring, creating a healthier version with no synthetic additives and significantly better ingredient quality.
Based on: Root Beer
· Makes approximately 30 servings (when mixed with sparkling water)
· Serving: 1 serving (355ml/12 oz when diluted)
Why This Recipe is Seed Oil Free
Commercial Root Beer from A&W often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural sweetener and flavor enhancer, adds depth and body to the taste
Instructions
Step 1. Create the spice blend first: In a medium bowl, combine 15g sarsaparilla root powder, 8g birch bark powder, 3g ginger powder, 2g anise seed powder, and 5g licorice root powder. Whisk thoroughly for 2-3 minutes to ensure even distribution — these powdered botanicals tend to clump. Set aside. This blend is the flavor foundation of your root beer.
Step 2. Make the simple syrup base: In a large heavy-bottomed saucepan, combine 950ml filtered water with 1,290g organic coconut sugar. Heat over medium heat, stirring constantly with a wooden spoon for 8-10 minutes until the sugar completely dissolves and the mixture becomes clear. Do not boil — overheating can cause the coconut sugar to develop bitter notes.
Step 3. Infuse the botanicals: Remove the syrup from heat and immediately whisk in the prepared spice blend. Add 45ml blackstrap molasses and 30ml vanilla extract, stirring vigorously for 3-4 minutes to fully incorporate. The mixture will turn deep brown and become aromatic. Allow to cool for 10 minutes, then add 10 drops of wintergreen essential oil — add slowly while stirring as essential oils can be overpowering.
Step 4. Strain and concentrate: Pour the mixture through a fine-mesh strainer lined with cheesecloth into a clean glass container, pressing the solids to extract maximum flavor. Discard the solids. You should have approximately 1.2 liters of concentrated root beer syrup. Taste and adjust — if too sweet, add a pinch of sea salt; if too mild, add 2-3 more drops of wintergreen oil.
Step 5. Storage and usage: Store the concentrate in glass jars in the refrigerator for up to 6 weeks (no preservatives means shorter shelf life than commercial versions). To serve: Mix 40ml (2.5 tablespoons) of concentrate with 315ml (1.25 cups) of chilled sparkling water in a tall glass filled with ice. Stir gently to maintain carbonation. This ratio replicates the sweetness and flavor intensity of commercial root beer — adjust to taste.
Storage
Store concentrate in glass containers in refrigerator for up to 6 weeks. Shake before each use as natural ingredients may separate. No preservatives means shorter shelf life than commercial versions, but much better for your health.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$1.25
Savings77%
Higher upfront investment for quality organic botanicals, but massive long-term savings. Most spices last for many batches. Commercial root beer costs about $15 for 12-pack, while homemade costs under $9 for 30 servings with infinitely better ingredients.