May 6, 2016
I recently hosted a brunch with a waffle bar featuring my famous crispy waffles! But the stars of the show were actually these lovely syrups I created for the occasion. They are SUPER easy to make, each unique in their texture and flavor, depending on what you're in the mood for.
If you're craving a something really interesting and fruity, I recommend the Cherry Amaretto Syrup. It is simply divine, with complex flavors of cherry and amaretto liqueur, and subtle flavors of orange and cinnamon. Pro tip: after boiling the orange rinds in this heavenly syrup, they become soft and mellow, absorbing the incredible cherry and amaretto flavor. I may or may not have eaten them as a snack.
For something comforting and creamy, I would go with the Cinnamon Roll Syrup. Its a simple cream cheese base with the essential flavors of cinnamon and vanilla. I made this with palm sugar to give it that dark sugar quality.
The Cinnamon Beer Syrup. Has a fantastic complex flavor. Perfect served with bacon!
- 1 1/2 cup water
- 1/4 cup organic cane sugar
- 2 cups fresh or frozen cherries, pitted, divided
- 1/2-3/4 cup amaretto syrup, depending on how much amaretto flavor you want
- Rind of 1 orange
- Tiny sprinkle ground cinnamon
- 8 oz (1 package) cream cheese
- 1 cup water
- 1/4 cup + 1 tbsp palm sugar
- 1/2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1 bottle light gluten-free beer or stout (do not use an IPA or other very bitter beer. Make sure your stout is also not bitter)
- 1 1/2 cups palm sugar
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 2 tbsp butter
- 1 cup cream or coconut cream
- Bring all the ingredients to a boil in a medium saucepan, using only 1 cup of cherries. Save the other cup for later.
- Mash the cherries and let the syrup thicken for about 10 minutes.
- Remove the orange peel, then puree the mashed cherries using an immersion blender. Be careful not to burn yourself with the hot syrup.
- Cook down the syrup for a few more minutes until it thickens, but be careful not to burn it.
- Stir in the last cup of cherries, do not squish these ones down!
- Eat immediately or save for later.
- Add all the ingredients to a blender and puree until smooth.
- Transfer to a medium saucepan and bring to a boil for 5 minutes until it is thick and cooked down. Do not overcook.
- Add the beer, sugar, vanilla, salt, and cinnamon to a medium saucepan and boil for about an hour until it cooks down significantly, whisking intermittently.
- Whisk in the butter and cream and cook down for about 30 more minutes until it becomes caramelized.
- Use immediately.