My husband works hard to keep our family provided for and our house running. He rarely asks for anything- and when he does I make it happen. So, when he asked me to make some root beer moonshine I was more than happy to oblige.
Essentially what you’re doing with the crock pot is making a simple syrup. I’m a vanilla extract lover and I really think it adds depth to the simple syrup flavor. I have added vanilla beans during the heating process – but you can always drop a vanilla bean in your jar after you’re ready to seal up your moonshine. Adding just regular vanilla extract works as well. Once the sugar has had enough time to dissolve make sure to allow the mixture to cool to room temperature (70 degrees Fahrenheit) before adding your alcohol so none of it burns off.
Root beer extract can be difficult to find. Some specialty stores do stock it, but you might have to purchase online depending on what’s available in your area. When looking for root beer extract there are so many options. Check the ingredients list. The perfect extract will contain just alcohol and whatever you’re attempting to extract. Root beer happens to be a tough one. The root beer flavor we know today is artificially produced so it is hard to replicate a true “root beer” flavor. Do your research and find an extract that you are comfortable with the ingredients.
- 10 cups water
- 2 1/2 cups granulated sugar
- 1/2 cup dark brown sugar
- 1 T vanilla extract
- 4 T root beer extract
- 1 liter of Everclear or grain alcohol (roughly 4 1/4 cups) teaspoon
- Add water, both sugars and vanilla extract to crock pot and heat on high for 2 hours.
- Turn off crock pot and mix in root beer extract.
- Allow mixture to cool to 70 degrees Fahrenheit before stirring in alcohol.
- Store in airtight glass containers (mason jars) and allow to cure for two weeks before consuming.
Please drink responsibly. This recipe is not intended for consumption in minors under the age of 21 (US).