Refreshing homemade Caribbean ginger beer recipe
A bold and refreshing ginger drink made from fresh ginger root and spices. Popular across the Caribbean, this homemade ginger beer is especially beloved during Christmas time, but honestly, it hits year-round.
I might be slightly obsessed…
Ginger ale? Got it by the case.
Ginger tea? Always stocked.
But this right here, homemade Caribbean ginger beer, is the real MVP.
You’ll find versions of this drink called “Jamaican ginger beer” or “Barbadian ginger beer,” but make no mistake: every island claims it as their own. It’s a true Caribbean staple, bubbling up at every holiday gathering alongside sorrel and ponche de crème.
Each island might tweak the process a little, but the base flavor? That spicy, chest-warming ginger hit? Universal.
What is ginger beer?
First things first, this is not your typical ginger ale.
Ginger beer has a bold, spicy flavor. The kind that gives your chest a gentle (or not-so-gentle) thump and lets you know you’re drinking real ginger. Unlike ginger ale’s subtle hint, this one brings the full fire.
It’s made by steeping blended fresh ginger with water, then sweetening to taste. Some versions go through light fermentation, but the one we’re making won’t knock you over, unless you decide to add a little rum. (No judgment.)
Choosing the best ginger
To get that punchy flavor, fresh ginger is key. Here’s what to look for:
- Skin: Smooth and firm is best. Wrinkles mean the root’s drying out.
- Test it: If you can scrape the skin with your nail easily, it’s fresh and ready to go.
Storage tip: Bought it early? Store in the fridge in a paper or plastic bag. You can also chop and freeze it for later use.
How to make homemade ginger beer
Ingredients needed
We keep it simple but flavorful. Here’s what makes this ginger beer pop:
- Fresh ginger root: Washed and unpeeled, because that skin has flavor too.
- Lime peel: Adds citrus brightness.
- Cinnamon stick & whole cloves: For warm spice.
- Sugar: Start with white sugar to keep the color clear. (See notes for options.)
- Vanilla essence & Angostura bitters: Optional but highly recommended.
- Raw rice (optional): Helps with fermentation. Can skip or swap with a sunny spot.
Instructions
- Prep the ginger: Rough chop it (skin on), then blend with 3 cups of water until fine.
- Steep: Pour blended ginger into a large wide-mouth glass jar. Add lime peel, cinnamon stick, rice (if using), and mix. Let it sit covered at room temp for 24–48 hours.
- Strain: Use cheesecloth or a fine mesh strainer to extract all that gingery liquid.
- Sweeten & dilute: Add more water (to taste) and sweeten with your choice of sugar until it hits your perfect blend of burn and sweet.
- Flavor it up: Stir in vanilla essence, bitters, and a few whole cloves.
- Chill: Transfer to bottles or jars and refrigerate.
- Serve: Over crushed ice, straight from the fridge, or mixed into your favorite holiday drink.
Notes
- Sediment is normal! Even after straining, you’ll see some ginger settling. Don’t stress. It’s flavor-packed. Strain again if you want it extra clear.
- Want it boozy? Add a splash of rum or vodka. Or mix 1:1 with sorrel for a party-perfect punch.
- Carbonated twist: Swap some of the water for sparkling water after the steep for that bubbly zing.
- Add lime juice: A squeeze of fresh lime can take it to another level.
Storage Tips
Once your ginger beer is sweetened and flavored to your liking, store it in an airtight glass container: mason jars, rum bottles, or even old sorrel bottles all work.
Keep it chilled in the fridge. It can be made a few days ahead of time, perfect for holiday prep or sneaky midweek sipping. Just know that having some sediment at the bottom is normal. Just have to give it a little shake before serving.
What to serve with ginger beer
This drink pairs well with just about any Caribbean treat, but here are some favorites:
- A slice of sweet bread
- Rich, sticky cassava black cake
- Pastelles during Christmas
- Or mixed half-and-half with sorrel for a festive hybrid punch
Frequently Asked Questions
Traditionally, ginger was left in the sun to ferment. Adding a spoonful of rice speeds up that process. No rice? Just give it a sunbath for 24 hours instead.
Not the way I make it. But add alcohol if you want to bring a little heat.
White sugar keeps it classic, but you can try brown sugar, cane sugar, or agave. Just don’t overpower the ginger too much.
Final Sip
This drink is bold, refreshing, and easy to make. Once you try it, there’s no going back to the store-bought stuff. Let me know how you like it.
Recipe
Caribbean Ginger Beer
Ingredients
Method
- Wash and chop ginger into chunks.
- Blend the ginger with 3 cups of water until smooth.
- Transfer to a large jug or bowl and add the lime peel, cinnamon stick, and raw rice.
- Cover and let sit at room temperature for 24–48 hours to ferment.
- After fermenting, strain the mixture to remove pulp and solids.
- Add the remaining water and sweeten to taste with sugar (add gradually and adjust as needed).
- Stir in vanilla essence, a dash of Angostura bitters, and rum if using.
- Pour into a clean bottle or jug and add the cloves.
- Refrigerate until chilled. Serve over crushed ice or cold.
Notes
- Use only fresh ginger—avoid pieces that are too wrinkled or tough to scrape.
- Adjust sugar and water based on your preferred sweetness and strength.
- If omitting the rice, leave the mixture in direct sunlight for at least 12 hours to help it ferment.
Hi, my mom was from Trinidad and we always had a huge bottle of her Ginger Beer in the fridge. She made it herself and would put it in a huge glass jar with a heavy cover out in the sun to ferment. I remember it being out there for days. It was the kind that burns which I LOVE! When you say "rice" in the ingredients, do you mean raw or cooked rice? I don't remember her putting in rice, do you know if that's common? I don't remember cinnamon either, but I do remember the cloves! YUM. Just wondering about the rice.
I yes. It's raw rice. Rice helps to speed up the fermentation a bit with the ginger beer. You strain it off before drinking 🙂
I had no idea you could make ginger beer! Can't wait to try this.
I love your description of the strong ginger flavor. It sounds wonderful.
I too love all things ginger and I had no idea that rice was a fermentation aid, very cool!
I too love all things ginger and I had no idea that rice was a fermentation aid, very cool!
I was looking up recipes for 'Ginger Beer like in the Caribbean' and found your page. I'm from Wisconsin and there's a large lake, Winnebago, just a stone's throw from my house. So when I saw the name of your blog I laughed–What is a 'Bago Girl going to know about Ginger Beer? But the joke's on me!! Ha! I make another fermented beverage, Jun (green tea kombucha), and can tell from reading this recipe it's going turn out great! Can't wait to start a batch tomorrow. Thanks for this great website, 'Bago Girl from warmer waters!
haha.. that is too funny.. You are welcome. Now I am going to look up Jun!.