Mauby Float

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 4

   Scoop the vanilla ice cream evenly into the chilled glasses.

5. 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.

Nutrition per serving

Notes

• •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.

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