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Watkins Recipes


for Watkins Root Beer Extract

Homemade Root Beer
Root Beer Float
Root Beer Cookies
Root Beer Frosting
Barbecued Ribs with Root Beer Barbecue Sauce
Root Beer Baked Beans

Complete Recipe Index


Watkins Root Beer Extract

This time-honoured concoction of sarsaparilla, ginger and other roots is captured in this intense concentrate that's back for a limited time each Spring/Summer.  Make your own glass of root beer and try some of these unusually delicious treats ... you and your family will be very pleasantly surprised ... and your guests will have a really hard time guessing your "secret ingredient"!

Homemade Root Beer/
Root Beer Float

 Start by making a Concentrated Root Beer Syrup:

  • 1-3/4 cups/425 ml sugar
  • 2-1/4 cups/560 ml water
  • 2 tbsp/30 ml Watkins Root Beer Extract

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator.

Root Beer Beverage: Place 1/3 cup/80 ml of the syrup into a glass. Add 5 fl. oz./150 ml of club soda or sparkling water. Fill glass with ice. Enjoy!

Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer.

Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area.

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Root Beer Cookies

  • 1 cup/250 ml brown sugar
  • 1/2/125 ml cup butter or margarine
  • 1 egg
  • 1/4/60 ml cup buttermilk
  • 2 tsp/10 ml Watkins Root Beer Extract
  • 1 tsp/5 ml Watkins Double-Strength Vanilla
  • 1-3/4/430 ml cup all-purpose flour
  • 1/2/2.5 ml tsp baking soda
  • 1/2/2.5 ml tsp salt, if desired
  • Root Beer Frosting (recipe follows)

Combine brown sugar, butter, and egg in a bowl; beat until fluffy. Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth. Cover and refrigerate at least one hour. Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart. Bake at 375°F for 6 to 8 minutes. Remove cookies to wire rack to cool. Frost with Root Beer Frosting. Makes 42 cookies.

Root Beer Frosting

  • 2 cups/500 ml powdered icing sugar
  • 1/3/80 ml cup butter or margarine
  • 1 tsp/5 ml Watkins Root Beer Extract
  • 1 to 2 tbsp/15 - 30 ml hot water

Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting.

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Barbecued Ribs with Root Beer Barbecue Sauce

  • 2 racks (6.5 pounds/3 kg) pork spareribs, cut into 2-rib portions
  • 1/2 cup/125 ml cider vinegar
  • 2 tbsp/30 ml (any flavor) Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
  • 2 tbsp/30 ml Watkins Onion Granules
  • 2 tsp/10 ml Watkins Garlic Granules
  • 2 tsp/10 ml Watkins Cracked Black Pepper
  • 1 tsp/5 ml salt, or as desired
  • Water

Root Beer Barbecue Sauce

  • 2/3 cup/160 ml Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
  • 1-1/3 cups/320 ml ketchup
  • 2 tsp/10 ml Watkins Root Beer Extract
  • 1/2 tsp/2.5 ml Watkins Ginger
  • 1/4 tsp/1.2 ml Watkins Allspice

Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.

To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.

To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.

Serve any remaining barbecue sauce with ribs.  Makes 8 servings.

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Root Beer Baked Beans

  • 1/2 lb/225 g bacon, diced
  • 1 medium onion, diced
  • 2 tbsp/30 ml Watkins Original Barbecue Sauce Concentrate
  • 1/4 cup/60 ml ketchup
  • 2 (28 oz/798 g) cans baked beans
  • 1/4 tsp/1.2 ml Watkins Root Beer Extract
  • 1/2 tsp/2.5 ml Watkins German-Style Prepared Mustard
  • 2 tbsp/30 ml brown sugar
  • Dash Watkins Calypso Hot Pepper Sauce
  • Watkins Black Pepper to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300°F/150°C for 1 hour. Makes 12 servings.

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