Cinnamon Vanilla Maple Syrup
Whether you make this in the refrigerator or on the stove, this homemade cinnamon and vanilla flavored maple syrup goes well with breakfast foods or cocktails any time of the day.
Ingredients
- 1 vanilla bean, split
- 3 cracked cinnamon sticks
- 1.5 cups maple syrup
Instructions
- Heated (see notes for refrigerator method). Split the vanilla bean and scrape out the seeds. Add maple syrup, vanilla bead, seeds, and cinnamon sticks to a small pan on the stove and heat until steaming.
- Keep the syrup on the heat for 10 minutes.
- Turn off the heat and let the syrup cool to room temperature.
- Strain the syrup and store it in the refrigerator for 2-3 months. If you’d like, you can leave the vanilla bean in the jar with the infused maple syrup and the vanilla flavor will continue to develop. If you don’t, add the used vanilla bean to your vanilla extract bottle.
Notes
Notes: Refrigerator Method
- Add syrup, cinnamon sticks, vanilla beans, and seeds to a small glass jar.
- Store in the refrigerator.
- Every 24 hours taste test the infusion.
- When the infusion reaches a flavor level you love (usually 3 days for me) strain it and store it in the refrigerator.
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