Traditional Caribbean ginger beer is a lot different than the store bought variety. The homemade type has a stronger ginger flavor and contains for spices. This traditional beverage is served all year round and especially on holidays.

Like the majority of recipes, there is no particular way to make ginger beer. Even traditional recipes can vary according to regions. In Jamaica, fresh pineapple is added to the brew. In Trinidad, clove, cinnamon and lime are generally added. However, most all Caribbean ginger beer has a strong ginger flavor.

For sweetener, raw sugar usually works best but you can substitute other sweeteners if desired. This recipe is not as sweet as most ginger beers but it is packed with the perfect amount of spices. If you like your beverages sweeter, you can always add more sugar.

A quick note: Most people think that ginger beer contains alcohol. Even though the beverage is called ginger ‘beer’, it does not have any alcohol whatsoever.


  • 1 pound fresh ginger root
  • 12 cups water
  • 2 cinnamon sticks
  • 6 cloves
  • ¼ teaspoon allspice
  • 1/8 teaspoon nutmeg
  • ½ of fresh lime, juiced (save peel)
  • 1 ½ cup raw sugar, more if desired


  • Wash and peel the skin off the ginger. Rinse the ginger. Grate or blend the peeled ginger in a blender or food processor. Grating the ginger is best, it brings out the flavor.
  • Place the ginger, lime juice, cinnamon stick, cloves and 3/4 cup of the sugar into a wide mouthed gallon glass or ceramic jar.
  • In a large a large non-reactive (see notes) pot, add water, cinnamon, cloves, allspice, nutmeg and the lime peel, bring to a boil. Turn heat off and then add the raw sugar. Stir until the sugar is dissolved. Do a taste test, add more sweetener if desired. Mix in the fresh grated ginger and the juice from the lime.
  • Allow the ginger mixture to cool to room temperature. Cover and leave the mixture in the pot or pour it into a large jar with a lid. Refrigerate the ginger beer for at least 24 hours or up to a week. The longer it sets, the better the flavor.
  • When ready to serve, strain the beverage through a cheesecloth or fine colander. After the ginger beer is strained, press the solids to remove all liquid. Throw away the solids.
  • Serve cold. Garnish with lime wedges, fresh mint or a slice of ginger.


Reactive pots are made of aluminum, copper and cast iron. Non-reactive pots are said to be safe with all foods. A non-reactive pot refers to pots made out of glass, stainless steel, enameled cast iron or clay.


You can substitute the lime with equal portions of lemon or grapefruit.
There are a variety of raw sugars you can use such as turbinado, demerara or muscovado.

Best Cookware to Use:

  • Peeler for ginger
  • Box grater, blender or food processor
  • Large cooking pot
  • Cheesecloth or fine colander