Mauby Float

Caribbean mauby bark⏱ 10 min⚡ Vegetarian

Mauby Float is a sweet-bitter Caribbean refresher where warm, spiced mauby meets cold vanilla ice cream. The result is lightly herbal, fragrant with anise and cinnamon, and creamy as the ice cream melts into the dark drink.

Nutrition · per serving

245kcal

3.5gProtein

36gCarbs

9gFat

0.5gFiber

2 servings

Ingredients

7 items

Mauby syrup base

mauby bark15 g

water500 ml

light brown sugar60 g

anise seeds1 g

cinnamon stick1 small stick (about 3 g)

fresh lime juice10 ml

For serving

vanilla ice cream200 g

Tips

•Traditional mauby is often brewed longer and chilled, but this quick version is designed for a beginner-friendly 10-minute preparation.
•If you prefer a less bitter drink, reduce the mauby bark to 10 g or add an extra 10-15 g sugar to taste.
•For a colder float, use pre-chilled mauby concentrate or a few ice cubes in the glass, though that will dilute the flavor slightly.
•A pinch of grated nutmeg on top is a nice variation, but it is optional.

Steps

1
Put 2 serving glasses in the freezer to chill while you make the mauby. In a small saucepan, combine the mauby bark, water, light brown sugar, anise seeds, and cinnamon stick.
15 g mauby bark500 ml water60 g light brown sugar1 g anise seeds1 small stick (about 3 g) cinnamon stick
2
Bring the mixture to a boil over medium-high heat, then lower to a lively simmer and cook for 6 minutes, stirring once or twice so the sugar dissolves fully. The liquid should turn deep brown and smell lightly spiced; this short simmer keeps the recipe within time while still extracting flavor.
15 g mauby bark500 ml water60 g light brown sugar1 g anise seeds1 small stick (about 3 g) cinnamon stick
3
Remove from the heat and stir in the fresh lime juice. Strain immediately into a heatproof jug, pressing lightly on the solids for flavor but not too hard, or the drink can become overly bitter. Let it stand 2 minutes so it cools slightly.
10 ml fresh lime juice15 g mauby bark1 g anise seeds1 small stick (about 3 g) cinnamon stick
4
Scoop the vanilla ice cream evenly into the chilled glasses.
200 g vanilla ice cream
5
Pour the hot mauby carefully over the ice cream, dividing it between the glasses. Serve at once while the float is foamy and the ice cream is just beginning to melt into the spiced drink.
200 g vanilla ice cream

Origin & History

Mauby is a classic Caribbean drink made by steeping the bark of the mauby tree with spices and sweetener, especially popular in Trinidad and Tobago, Barbados, and other islands. Its signature gentle bitterness makes it distinctive, and serving it as a float with ice cream is a modern, refreshing variation on the traditional beverage.

caribbean mauby ice-cream vegetarian beginner drink dessert

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Steps

Put 2 serving glasses in the freezer to chill while you make the mauby. In a small saucepan, combine the mauby bark, water, light brown sugar, anise seeds, and cinnamon stick.

15 g mauby bark500 ml water60 g light brown sugar1 g anise seeds1 small stick (about 3 g) cinnamon stick

Bring the mixture to a boil over medium-high heat, then lower to a lively simmer and cook for 6 minutes, stirring once or twice so the sugar dissolves fully. The liquid should turn deep brown and smell lightly spiced; this short simmer keeps the recipe within time while still extracting flavor.

15 g mauby bark500 ml water60 g light brown sugar1 g anise seeds1 small stick (about 3 g) cinnamon stick

Remove from the heat and stir in the fresh lime juice. Strain immediately into a heatproof jug, pressing lightly on the solids for flavor but not too hard, or the drink can become overly bitter. Let it stand 2 minutes so it cools slightly.

10 ml fresh lime juice15 g mauby bark1 g anise seeds1 small stick (about 3 g) cinnamon stick

Scoop the vanilla ice cream evenly into the chilled glasses.

200 g vanilla ice cream

Pour the hot mauby carefully over the ice cream, dividing it between the glasses. Serve at once while the float is foamy and the ice cream is just beginning to melt into the spiced drink.

200 g vanilla ice cream

Origin & History