Mauby Recipe: How to Make Caribbean Mauby Drink

Mauby is a traditional Caribbean drink made by boiling mauby bark with spices to create a bold, bittersweet concentrate that’s diluted with water and sweetened to taste before serving. Popular across Trinidad and Tobago and other Caribbean islands, it’s one of those drinks people either love instantly… or need a few tries to appreciate.

This homemade mauby recipe uses bark, bay leaf, cinnamon, and aniseed to make a refreshing drink best served ice cold.

I’ll be honest, I wasn’t the biggest mauby fan as a child. Too many versions I tried were overly bitter and strong. But once I started making homemade mauby myself, I realized the flavor can be adjusted to suit your own taste. Now I prefer it lighter, colder, and just sweet enough to balance the bitterness.

What is Mauby?

Mauby is a traditional Caribbean drink made from the bark of the mauby tree, commonly sold as mauby bark or colubrina bark.

Different Caribbean islands have their own versions. In Trinidad and Tobago, mauby is commonly flavored with cinnamon, bay leaf, and aniseed. Puerto Rico has a similar drink called mavi, while in Haiti it’s known as mabi.

Traditionally served cold, mauby is especially popular during hot weather, Sunday lunches, and family gatherings.

What does mauby taste like?

Mauby has a bold, bittersweet flavor with a slightly herbal aftertaste. Some people say it has an acquired taste. Depending on how strong the concentrate is, the bitterness can range from mild and refreshing to sharp and lingering.

Some people compare mauby to root beer because of its earthy, spiced flavor, though the taste is much more herbal and less sweet. The amount of sugar and water added can also completely change the final flavor.

Caribbean drinks come in all kinds of flavors, from creamy punches to bittersweet drinks like mauby. If you enjoy homemade island beverages, check out my collection of Caribbean punch recipes for more traditional favorites.

How to Make Mauby

Ingredients to make mauby

• Mauby bark – We’re using pieces of mauby bark to create the mauby concentrate that forms the base of the drink.
• Water – Water is used both to boil the bark and later to dilute the concentrate before serving.
• Spices and flavorings – Cinnamon sticks, bay leaf, and either aniseed or star anise give mauby its signature spiced flavor. I prefer using one or the other because combining both can be overpowering. Mixed or vanilla essence adds another layer of flavor. Some people also add orange, cloves, or nutmeg, depending on the version they grew up with.
• Sugar– I prefer brown sugar, but you can also use granulated sugar, cane sugar, or coconut sugar. Each will give the mauby a slightly different flavor, so use whichever you prefer.

Make sure to check out the recipe card for the full ingredients list and quantities.

How to make Mauby

Making homemade mauby involves four simple steps: cleaning the bark, boiling and steeping it with spices, straining the concentrate, and mixing your drink.

Step 1: Clean the bark
Depending on where you got your mauby bark, you may need to clean it first. If it came in a sealed package from a brand, you’re probably good to go. But if you bought one of those little tie bags from a market vendor or small biz? Check for bits of stone, stick, or other debris. Rinse the bark well and pick out anything that doesn’t belong.

Step 2: Boil and steep
Add the cleaned bark, aniseed, bay leaf, and cinnamon to a large saucepan. Pour in enough water to cover the bark by about an inch.
Bring to a rolling boil, then remove from the heat. Let the mixture steep for several hours. For an overnight steep, cool it and transfer it to the refrigerator..

Step 3: Strain and store
Let the mixture cool with the bark and spices still in the water. Once cooled, strain out the solids and discard them. Transfer the mauby concentrate to a clean bottle or mason jar and refrigerate until ready to use.

Step 4: Mix and serve the mauby
To make the actual mauby drink, combine some of the concentrate with cold water and sweeten to taste. Start with about 1 part concentrate to 3 or 4 parts water and adjust to taste.

Serve chilled or over ice.

Prefer a stronger, more bitter mauby? Use less water. Want it lighter and sweeter? Add more water and sugar until you find your perfect balance.

Some people also add milk or sparkling water for different variations, like mauby fizz.

Tips for making mauby less bitter

• Avoid boiling the bark too long. About 5 minutes is enough to start extracting the flavor. Boiling it much longer can reduce the liquid and make the concentrate more bitter.
• Dilute to taste. If your mauby is too bitter, add more cold water a little at a time until the flavor is balanced.
• Adjust the sweetness. Add sugar gradually until you reach your preferred balance of sweet and bitter. Some people also use coconut water to mellow the flavor.

How to store mauby

Store homemade mauby concentrate in a clean, sealed bottle or jar in the refrigerator for up to 3–4 days.

Once diluted and sweetened, keep the finished mauby refrigerated and enjoy it within 3–4 days.

For longer storage: You can freeze mauby concentrate in small portions and thaw it in the refrigerator when needed. I’ve also frozen prepared mauby to make ice blocks, which are perfect for hot days.

If your mauby develops an unusual smell, slimy texture, or visible mold, discard it.

More Caribbean drink recipes

• Sorrel
• Ginger beer
• Peanut punch
• Guinness punch
• Seamoss
• The best Caribbean drinks

Frequently Asked Questions

Mauby is one of those Caribbean drinks people have strong opinions about! If you grew up drinking it, tell me how you like yours. Strong and bitter, or lighter and sweeter?

And if you try this homemade mauby recipe, leave a rating and comment below. I’d love to hear how it turned out!

Recipe