About a year ago my cousins came for a visit from Georgia and brought me a packet of Mauby bark. I put the packet away and had forgotten about it. I found said packet while cleaning out my pantry last week and decided to make some Mauby. Since I had never made Mauby before I started to search my Guyanese cookbooks and the internet for a good and easy Mauby recipe but everything seemed complicated. My first batch of Mauby became sour before it ripened and started growing mold so I threw that batch away. Determined not to have all of the Mauby bark go to waste I called the one person I know makes the best Mauby, my great aunt, Aunty Rita in Guyana. This is her recipe. After 2 days I had the most delicious Mauby!


Per Aunty Rita’s instructions I added water, the Mauby bark, a cinnamon stick, a few cloves and 1/2 an orange to a saucepan and let it come to a boil. Then I reduced the heat and let it simmer for about 15 minutes. Next I removed the saucepan from the heat and left sit over night.


The next day, I strained off the spices and orange and poured the Mauby concentrate into a glass bottle. I then added sugar and enough water to fill the bottle.



I covered the Mauby and let it sit for 2 full days. On the evening of the second day I tasted the Mauby and it was perfect! I moved it to the fridge to keep it chilled and served it over ice. It was a happy day in my home! Mauby in Colorado. Yea! Thanks Aunty Rita for the absolutely perfect recipe and for graciously allowing me to share your recipe.


4.7 from 3 reviews
Aunty Rita's Mauby
 
Prep time
Cook time
Total time
 
A refreshing bitter sweet drink made from the bark of the Mauby tree.
Author:
Recipe type: Beverage
Cuisine: Guyanese
Serves: 8
Ingredients
  • ½ ounce Mauby Bark
  • 1 stick of cinnamon
  • 3 whole cloves
  • 3 cups brown sugar (or more to taste)
  • ½ navel orange
  • 1 gallon water
Instructions
  1. Add 4 cups of water, mauby bark, cinnamon stick, cloves and the ½ of an orange (skin on) to a sauce pan on high heat and bring to a boil.
  2. Once boiling reduce the heat to about medium and let simmer for 15 minutes. Be careful not to let it boil over or have the liquid evaporate.
  3. After 15 minutes remove from the heat and let the liquid rest in the sauce pan over night.
  4. Next day strain off the cinnamon stick, cloves and orange. Then pour the liquid into a large container. Add remaining water (about 12 cups) and the sugar.
  5. Stir until sugar fully dissolves, then cover and let sit for at least 2 days.
  6. By the end of day 2, the Mauby will ripen (ferment) and be ready to drink.
  7. Serve over ice or chilled.
Notes
1. Mauby before it ferments is quite bitter so if you venture to taste it be careful

 

28 Comments

  1. Cynthia September 21, 2017 at 2:33 pm

    Now here is some PROPER mauby!

    like your aunty, my mom makes excellent mauby too.

    thanks for sharing

    Reply
    1. Althea Brown September 21, 2017 at 2:41 pm

      Thank you Cynthia. The older generations really have all the secrets to our tasty traditions.

      Reply
      1. J. Robertson September 21, 2017 at 3:32 pm

        I love mauby, but have not made it in TEN YEARS BECAUSE IT RAISES MY BLOOD PRESSURE. sO SAD, BUT THANKS FOR THE RECIPE ANYWAY, THE ORANGE IS A NICE ADDITION.

        Reply
        1. Althea Brown September 25, 2017 at 4:33 pm

          Oh no. I didn’t know that Mauby did that, good thing you figured that out. The orange gives it great flavor.

          Reply
  2. Sharon October 1, 2017 at 12:47 pm

    Mauby is probably my favorite beverage on the planet, but i’ve never tried making it until now. My husband and i spent a few hundred on purchasing this drink from a neat little Hole in the wall we discovered, but alas, no more. Thnk you so very much for sharing this PERFECTLY simple RECIPE. That not only produces great tastes and flavor, but brings back sweet mEmories of “home.”

    Reply
    1. Althea Brown October 1, 2017 at 1:13 pm

      I’m so glad you tried it and it was a success. Isn’t it crazy how easy the process is?

      Reply
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  4. Coral July 24, 2020 at 5:33 am

    Thanks for the recipe. The added orange is a plus. I only used the orange peel.

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