Vanilla Maple Syrup
Elevate your French toast and pancakes with this scrumptious vanilla bean maple syrup! It's way better than it needs to be and you'll find yourself using it in eerything!
Equipment
- 1 cutting board & sharp knife
- 1 12 oz glass bottle
Ingredients
- 2-3 whole vanilla beans
- 12 fl oz maple syrup
Instructions
- Insert a funnel into your syrup bottle to make it easier to catch all of the vanilla bean specks and syrup.
- Carefully slice open each Madagascar vanilla bean to scrape out the vanilla caviar. Add the caviar and the scraped vanilla beans into your bottle.
- Cover the pods with maple syrup.
- Let the vanilla bean maple syrup infuses for a few days to a week. When the vanilla flavor is strong enough, you can remove the pods or leave them in the syrup to increase flavor.
- Store in the fridge until ready to use.
- Strain out the vanilla bean pod after a week, if desired.
Notes
Use only golden or amber maple syrup for this recipe. Darker syrups may mask the vanilla scent and flavor.
Feel free to adjust how many vanilla beans you use in this recipe. Try to use one bean for every 6-8 fl oz. If your beans are large, use less. If they are small, use more. I used three small beans for 12 oz of syrup.
Adapt this recipe to whichever size batch you need! If you only need 8 oz of syrup, use 1-2 beans.
Nutrition
Serving: 2ounces | Calories: 160kcal | Carbohydrates: 40g | Fat: 0.05g | Sodium: 5mg | Potassium: 133mg | Sugar: 35g | Calcium: 64mg | Iron: 0.1mg
Servings: 6 servings
Calories: 160kcal
Cost: $13