In this post, I will provide instructions on how to make mauby. Mauby is a traditional drink in Trinidad and Tobago and is served with traditional dishes. I love it when my mother makes a large jug of Mauby. She would add some ice, few drops of Angostura Bitters and swizzle the Mauby, which would begin to foam up. I love that. Mauby is suppose to have some health benefits, I remember my mom saying if you can drink this beverage with less sugar the better it is for you!
4 mauby barks
4 cups of water
3 cups of sugar
juice of 1/2 of a lime
Mauby Put a large pot on the stove and add the water, mauby bark and allow the water to boil for about 30 minutes. Turn off the stove and let the brew cool.
Remove the mauby bark and pour the brew into a jug. Add the sugar, aniseed essence. Stir. Put the jug of Mauby in the fridge to chill.
Another method is to keep about three mauby barks in a bottle of water in the fridge, for a few days. The water will absorb the flavor of the bark. When you are ready to make a brew, simply pour out some of the water from the bottle in to a jug, add a few cups of water (enough to reduce the bitterness of the brew) and sweeten with sugar and spice up with the aniseed essence.
What is Mauby Bark? The mauby bark comes from a tree belonging to the Rhamnaceae family, which is abundant in many Caribbean islands.
It is found growing in thickets and woodlands, in dry coastal and limestone regions of southwest Puerto Rico, Culebra, St Croix, St Thomas, St John, Tortola and Angola. It flowers in July and fruits from September to March.
The tree can also be grown in southern Florida, including the Florida Keys, Bahamas, Greater Antilles and Lesser Antilles, the south of St Vincent, southern Mexico and Guatemala.
When I first came to the BVI (British Virgin Islands) and tasted Mauby, I thought that I was served Mauby that was spoilt. I later learnt that that is the way that they make it. They allow the Mauby to ferment at bit before serving it. To be honest, I don’t really like it this way.