Mauby

Nutrition · per serving

Steps

1. 1

   Rinse the mauby bark briefly under cold water to remove any dust. In a small saucepan, combine the mauby bark, water, star anise, cinnamon stick, and whole cloves.

   20 g mauby bark1 litre water2 whole star anise1 small stick (about 4 g) cinnamon stick4 whole cloves
2. 2

   Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 12 minutes. The liquid should turn deep brown and smell pleasantly bitter and spiced; avoid a hard boil, which can make the drink harsh.

   20 g mauby bark1 litre water2 whole star anise1 small stick (about 4 g) cinnamon stick4 whole cloves
3. 3

   Remove from the heat, cover, and let the infusion steep for 8 minutes to deepen the flavour without over-extracting too much bitterness.

   20 g mauby bark2 whole star anise1 small stick (about 4 g) cinnamon stick4 whole cloves
4. 4

   Strain the infusion into a jug, pressing lightly on the spices and bark, then discard the solids. Stir in the brown sugar while the liquid is still hot so it dissolves completely.

   20 g mauby bark2 whole star anise1 small stick (about 4 g) cinnamon stick4 whole cloves70 g brown sugar
5. 5

   Add the cold water to dilute and balance the bitterness. Taste and adjust by adding a little more cold water if you prefer a lighter drink.

   250 ml cold water
6. 6

   Fill 2 glasses with ice cubes, pour over the mauby, and garnish with lime slices if using. Serve immediately for the most refreshing flavour.

   200 g ice cubes2 slices (optional) lime slices

Origin & History

Mauby is a traditional Caribbean drink made by steeping the bark of certain trees, most commonly Colubrina elliptica, with spices and sweetener. It is especially popular in Trinidad and Tobago, Barbados, and other islands, where families often prepare their own versions with slightly different spice blends. The drink is known for its distinctive bittersweet flavour and cooling character.