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    Mauby Recipe

    Uploaded by

    Alisa Downing
    The document provides a recipe for making mauby, a traditional Caribbean drink. The recipe involves boiling spices like cinnamon, cloves and nutmeg in water to make a concentrate. The concentrate is then added to a gallon of water along with fresh spices. The mixture is brewed for 3 minutes each day over 3 days, steeping the spices. The mauby is then strained, sweetened to taste, bottled and refrigerated before serving chilled with ice.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Mauby Recipe

    Uploaded by

    Alisa Downing
    82 views1 page
    The document provides a recipe for making mauby, a traditional Caribbean drink. The recipe involves boiling spices like cinnamon, cloves and nutmeg in water to make a concentrate. The concentrate is then added to a gallon of water along with fresh spices. The mixture is brewed for 3 minutes each day over 3 days, steeping the spices. The mauby is then strained, sweetened to taste, bottled and refrigerated before serving chilled with ice.

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    The document provides a recipe for making mauby, a traditional Caribbean drink. The recipe involves boiling spices like cinnamon, cloves and nutmeg in water to make a concentrate. The concentrate is then added to a gallon of water along with fresh spices. The mixture is brewed for 3 minutes each day over 3 days, steeping the spices. The mauby is then strained, sweetened to taste, bottled and refrigerated before serving chilled with ice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    82 views1 page

    Mauby Recipe

    Uploaded by

    Alisa Downing
    The document provides a recipe for making mauby, a traditional Caribbean drink. The recipe involves boiling spices like cinnamon, cloves and nutmeg in water to make a concentrate. The concentrate is then added to a gallon of water along with fresh spices. The mixture is brewed for 3 minutes each day over 3 days, steeping the spices. The mauby is then strained, sweetened to taste, bottled and refrigerated before serving chilled with ice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Mauby Recipe

    1 gallon water (16 cups)


    1 stick of cinnamon
    4 – 5 cloves
    ½ nutmeg, cracked
    Sugar to taste
    1. Place all the ingredients for the concentrate in a saucepan and bring to a boil until the liquid is reduced to half
    (¾ cup)
    2. Let cool
    3. Fill a large, clean bucket or container with the gallon of water
    4. Strain the cooled mauby concentrate into the water (do not throw away the boiled bark and spices!), add the
    fresh spices and sweeten to taste. (Bear in mind that you will add ice when serving, so sweeten adequately)
    5. Brew (using a large cup, dip into the mixture, fill the cup and then pour it back into the container. Do this for at
    least 3 minutes.)
    6. Cover the container and set aside.
    7. Add 1½ cups of water to the reserved bark and spices. Cover.
    8. The following day, a full 24 hours later, open the container with the mauby and strain the liquid from the
    reserved bark and spices into the mixture and brew – for 3 minutes. At this stage, you will start to smell the
    ripening of the mauby.
    9. Cover the container and set aside
    10. Add another 1½ cups of water to the reserved bark and spices. Cover.
    11. The next day, 48 hours later, strain and pour the reserved bark and spice mixture into the mauby (you may
    now discard the bark and spices) and brew for 3 minutes.
    12. Cover the container and set aside.
    13. Three hours later, taste the mauby for desired sweetness and strength. If you feel it is too strong, then add
    some water, adjusting to your taste.
    14. With the strength and sweetness to your desired taste, strain the mauby into bottles – plastic or glass and
    referigerate.
    15. Served chilled with ice.

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