Spiced Maple Syrup

spiced maple syrup recipe

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.

spiced maple syrup recipe

cheesecloth
kitchen twine
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

spiced maple syrup recipeAdd the orange zest and spices to the cheesecloth. Gather it up, and tie with the kitchen twine.

spiced maple syrup recipeAdd the maple syrup and spice packet to a saucepan. Heat over low heat for 5 minutes.

spiced maple syrup recipe Pour the syrup into a container. Cover and chill for 24 hours.

spiced maple syrup recipeWarm the syrup a bit before you pour it over pancakes or waffles. The syrup will keep in the fridge for 2 weeks.

spiced maple syrup recipe

spiced maple syrup recipe

Spiced Maple Syrup

Yield: 1 1/2 cups

Spiced Maple Syrup - It's hard to improve on pure maple syrup, but steeping it with spices might just do it.

Ingredients

  • cheesecloth
  • kitchen twine
  • 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

Instructions

  1. Add the orange zest and spices to the cheesecloth. Gather it up, and tie with the kitchen twine.
  2. Add the maple syrup and spice packet to a saucepan. Heat over low heat for 5 minutes.
  3. Pour the syrup into a container. Cover and chill for 24 hours.
  4. Warm the syrup a bit before you pour it over pancakes or waffles. The syrup will keep in the fridge for 2 weeks.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 25 Comments

  1. Diane {Created by Diane}

    my mouth is watering, this looks delicious!

    1. bakedbree

      thank you Diane!

  2. Kelley {mountain mama cooks}

    Oooh, I bet the peppercorn is really great in the syrup. I never would have thought to put that in. I LOVE the glass jar you put the syrup in before putting in the fridge. Where did you find it? I must it admit, it’s the lid I love so much!

    1. bakedbree

      thanks Kelley! I got the jar Crate and Barrel, but I also saw similar ones at World Market the other day.

  3. Natalie

    Looks great! Spiced maple syrup sounds so good.

    1. bakedbree

      It is so good! Thanks Natalie!

  4. foodie @ Tasting Spot

    looks great… love your pictures… very inspiring for a new photographer like me

    1. bakedbree

      thanks Foodie!

  5. Stacy

    Didn’t think it was possible to make maple syrup any more Autumn-y but you have accomplished it! Yay for Christopher Columbus but especially yay for you.

    1. bakedbree

      thank you Stacy!

  6. Denise @ TLT

    This is such a great idea! Perfect for this season, I can almost smell it by just looking at these pictures:)

    1. bakedbree

      thanks Denise!

  7. Lora in Indy

    Oh my goodness… I can’t wait to make this! My parents make their own maple syrup (well, dad does most of the work and mom cleans up the sticky mess after) from trees on their property and it is to die for. It has a richer flavor (kind of smoky) and it’s hard to eat the store-bought variety after having the “real deal.” Thanks for sharing, Bree!

    1. bakedbree

      How cool is that? I could never eat the other kind after I started eating the pure stuff.

  8. Georgia @ The Comfort of Cooking

    What a lovely and creative recipe, Bree! This syrup looks absolutely delicious. I put the pure storebought stuff in homemade vinaigrettes sometimes, but I bet this with its fall spices would really take them over the edge! Delicious. Thanks for sharing.

    1. bakedbree

      That is a great way to use this. I love pure maple syrup in dressing.

  9. Double Dipped Life

    Hi! I was searching for something on my google reader and came across this. It looks fantastic! I can’t wait to try it not only in maple syrup but in whipped cream as well. Thanks!

    1. bakedbree

      that is a great idea.

  10. Deeinmaryland

    When exactly do you remove the spice bundle?

    1. bakedbree

      After a day or two.

  11. BreAna {Sugar & Spice & All Things Iced}

    This sounds SO good!! I am definitely trying it this fall!! Can’t wait!

    1. bakedbree

      hope that you do BreAna.

  12. Puppy Mom

    I have tons of maple syrup and would love to make spiced syrup as a Christmas gift for friends. Can this recipe be adapted for large quantities and then bottled? I’m a novice at canning, but this really has me interested.

    1. bakedbree

      I honestly have no idea. I am not a canner. I would consult the Ball website.

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