Mauby is a drink that is widely consumed in the Caribbean and arguably one of its most popular beverages. It is made from the bark of Colubrina elliptica or soldierwood, and has a distinct flavor that could be described as resembling root beer. However, mauby tends to have a more bitter after taste though quite refreshing. In some parts of the Caribbean, mauby is fermented using a portion of the previous batch, while in others it is consumed unfermented. You can buy mauby syrup and mix it with water (still or sparkling) or sugar to taste. However, this popular drink is so easy to make the traditional way, by boiling the bark with sugar and spices. It is my preferred method, as you get the best flavors and you can add preferred flavors to the bark to produce the best tasting drink. Mauby bark is sold online here,a s well as in Latin and Caribbean grocery stores. It is also known as Mavi, Mabi, Maby.
With regard to individual recipes for mauby, the types of spices and flavorings included can vary. Cinnamon is usually included, but then the drink’s flavoring changes according to recipe. Some people add cloves, anise, and vanilla extract; while many Trinidadians suggest adding Angostura bitters (made in Trinidad) to help balance out the bitter aftertaste. Since the Caribbean is warm throughout the year, the drink is served chilled including during the holidays. While I prefer to drink the punch chilled during non winter months, during the holiday season in winter, I drink this festive red drink hot or spiked with rum. Enjoy!
Mauby punch-Guyanese Style
- 1 ounce maubi tree bark
- 1 whole cinnamon stick
- 2 whole cloves
- Peel of 1 orange
- 7 ½ cups water, divided
- *1 cup granulated sugar
- *1 cup dark brown sugar
- *substitute alternate sweetener to taste for sugar, if desired
- Step 1 Bring 1 ½ cups water to a boil in a medium saucepan. Add the mauby bark, cinnamon stick, orange peel and cloves and let boil for 10 minutes.
- Step 2 Remove the pot from the stove and strain the
- Step 3 liquid into a bowl through a fine colander to filter. Let it cool completely.
- Step 4 Mix the remaining 6 cups water, the sugar and the brown sugar in a large bowl or pitcher stirring until sugar is dissolved.
- Step 5 Add the mauby liquid and mix well until it starts to foam.
- Step 6 Pour the mauby into one or more wide-necked glass or plastic bottles, and cover with cheesecloth. (NOTE: Do NOT fill the bottles all the way to the top—the fermentation will create pressure, and you need to
- Step 7 leave about 2 inches at the top of the bottle to keep the bottle from exploding.)
- Step 8 For best flavor, place the bottles in the sun or a warm place for about 3 to 4 days.
- Step 9 As the mauby starts to ferment, you must remove the foam from the top while still in its warm place.
- Step 10 Every day or so, skim the foam off the top of the bottle with a small ladle or spoon.
- Step 11 After 2 to 3 days, strain the liquid through a small mesh strainer then chill until ready to serve,
- Step 12 Pour the maubi into two ice-filled glasses and enjoy!