Maple Syrup
This homemade maple syrup for coffee is rich, smooth, and made with real maple syrup, vanilla, and brown sugar. It's perfect for lattes, iced coffee, cold brew, tea, pancakes, and more.
Ingredients
- 1 cup pure maple syrup Grade A Dark Robust recommended
- ½ cup water
- ¼ cup packed light brown sugar
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
- Add the pure maple syrup, water, and brown sugar to a small saucepan.
- Heat over medium heat, stirring until the brown sugar completely dissolves.
- Bring the mixture to a gentle simmer.
- Reduce the heat to low and simmer for 3 to 5 minutes, stirring occasionally.
- Remove from the heat.
- Stir in the vanilla extract and salt.
- Allow the syrup to cool for about 20 minutes.
- Transfer to a clean glass bottle or jar.
- Refrigerate until ready to use.
Notes
- Always use 100% pure maple syrup, not pancake syrup.
- Grade A Dark Robust maple syrup provides the richest flavor for coffee.
- Store refrigerated for up to 2 weeks.
- Freeze for up to 3 months.
- Shake before each use if any natural separation occurs.
- Start with 1 to 2 tablespoons per drink and adjust to taste.
- Perfect for maple lattes, white chocolate maple lattes, salted maple lattes, cold brew, chai, matcha, pancakes, waffles, and oatmeal.
- The syrup has about 55 calories per tablespoon.