📝 About This Recipe
Julmust is the legendary dark, foamy, and spiced soda that famously outsells cola in Sweden every December. This homemade version captures the soul of the holidays with a complex profile of roasted malts, earthy hops, and a symphony of warm winter spices. It is a nostalgic, non-alcoholic brew that bridges the gap between a rich root beer and a festive spiced ale, offering a creamy head and a lingering botanical finish.
🥗 Ingredients
The Malt & Sweetener Base
- 4 cups Water (filtered for best flavor)
- 1/2 cup Barley Malt Extract (liquid, non-diastatic for deep color and body)
- 1.5 cups Dark Brown Sugar (packed)
- 2 tablespoons Molasses (unsulphured)
Botanicals and Spices
- 1 tablespoon Dried Hops Pellets (Saaz or Hallertau varieties work best)
- 3 pieces Cinnamon Sticks (Ceylon preferred)
- 10 pieces Whole Cloves
- 2 pieces Star Anise
- 8 pieces Cardamom Pods (lightly crushed)
- 1 tablespoon Dried Orange Peel (bitter orange is traditional)
- 1 inch Fresh Ginger (sliced into rounds)
- 1 teaspoon Juniper Berries (lightly bruised)
The Finishing Elements
- 1 teaspoon Vanilla Bean Paste
- 1/4 teaspoon Citric Acid (for a subtle tang and preservation)
- 4-6 cups Sparkling Mineral Water (highly carbonated, chilled)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan, combine the 4 cups of filtered water with the dark brown sugar and molasses.
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2
Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved and the liquid begins to steam.
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3
Whisk in the barley malt extract. It is thick and sticky, so ensure it is fully incorporated into the syrup base.
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4
Add the cinnamon sticks, cloves, star anise, crushed cardamom pods, bruised juniper berries, and sliced ginger to the pot.
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5
Bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as this can make the spices taste bitter.
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6
Add the dried hops pellets and the dried orange peel. The hops provide that essential 'root beer' earthiness and a slight bitter backbone.
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7
Simmer the syrup uncovered for 25-30 minutes. The liquid should reduce slightly and become deeply aromatic and dark.
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8
Remove the pan from the heat. Stir in the vanilla bean paste and the citric acid until dissolved.
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9
Allow the syrup to steep as it cools to room temperature, which helps the botanical flavors fully develop.
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10
Strain the syrup through a fine-mesh sieve lined with cheesecloth into a clean glass jar. Squeeze the cloth to extract all the flavorful oils.
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11
Refrigerate the concentrated 'must' syrup until completely cold. It can be stored for up to 2 weeks.
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12
To serve, fill a tall glass with ice (optional) and fill it 1/3 full with the chilled syrup.
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13
Slowly pour the ice-cold sparkling mineral water over the syrup. A thick, creamy foam head should form—this is the hallmark of a great Julmust.
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14
Gently stir once with a long spoon to combine without dissipating the bubbles.
💡 Chef's Tips
For the most authentic flavor, look for 'Brewer's Malt' at specialty shops—it provides a depth that simple sugar cannot replicate. If the hops flavor is too intense for your palate, reduce the steeping time by 5 minutes. Always use highly carbonated water (like Topo Chico) to ensure the drink doesn't go flat when mixed with the thick syrup. The syrup actually tastes better after 24 hours in the fridge, as the flavors meld and mellow. If you want a 'cleaner' look, avoid squeezing the cheesecloth too hard, which can cloud the syrup.
🍽️ Serving Suggestions
Serve in a chilled glass alongside a traditional Swedish 'Julbord' (Christmas buffet). Pairs exceptionally well with salty snacks like smoked ham or aged Västerbottensost cheese. For an adult version, add a splash of dark rum or aquavit to the syrup before topping with soda. Serve with a plate of spicy ginger snaps (Pepparkakor) to echo the spices in the drink. Garnish with a fresh orange twist or a single star anise floating on the foam for a festive touch.