Spiced Maple Syrup – Warm fall spices steeped in pure maple syrup. You didn’t know that you could make maple syrup even better than it already was.
Did y’all have a good weekend? We did. The best part, it is not over yet. Everyone is off tomorrow. In the morning, I just might celebrate the day off with a big stack of buttermilk pancakes with this delicious spiced maple syrup. Sounds like a good way to start the day if you ask me. This syrup really makes plain pancakes special. You can make the little spice packet and use it to flavor apple cider, or just simmer it in some water to perfume your house. But I really like it in maple syrup. I would also bet that it would be amazing in baked oatmeal, or whipped into some whipped cream to top an apple pie or apple crisp.
It is amazing how much you can accomplish when your calendar is empty on a long weekend. I cooked, crafted, relaxed, and spent time with my family. Wes and I even had a couch date and watched Bridesmaids. That movie was a riot. Today, more cooking, baking, and spending time with my family. Thanks Christopher Columbus for discovering America so that we have a long weekend.
1 1/2 cups pure maple syrup
8 black peppercorns
6 whole allspice
6 whole cloves
2 (3-inch) cinnamon sticks
3 orange zest strips
Add the orange zest and spices to the cheesecloth. Gather it up, and tie with the kitchen twine.
Add the maple syrup and spice packet to a saucepan. Heat over low heat for 5 minutes.
Pour the syrup into a container. Cover and chill for 24 hours.
Warm the syrup a bit before you pour it over pancakes or waffles. The syrup will keep in the fridge for 2 weeks.