Hot Maple Syrup
If you want to add a little bit of spice to your brunch or snack game, you NEED this recipe in your life! Presenting: Hot Maple Syrup!
If you’ve tried hot honey before, you know just how good this trio of sticky-sweet-spicy hits. Drizzle liberally over waffles, pancakes, French toast, or even popcorn – these flavours will elevate every dish! With a thinner consistency and slightly less floral notes, this Hot Maple Syrup is a great vegan alternative to our Hot Honey recipe.
What you need
1 cup maple syrup
2 tsp. chilli flakes
2 cloves garlic
Pinch of salt
Put all ingredients into a small saucepan on medium heat for about 5 minutes. There should be small bubbles, but not boiling.
Take off heat and pour into a jar when cooled. Store in the fridge in an airtight container.
✨ RECIPE NOTES ✨
Heat factor: Are you a bit of a masochist and like it really, really hot? Add more chilli! Double the dried chilli, or add fresh chillies if you’re fancy (see next point). Habaneros are great as they have a tropical, floral note to them.
Fresh chillies: You can use fresh chillies here, just add them at the end of the cooking process and stir them through. The chillies do retain water in them, so after a few days it will make the maple syrup a little more thin. But just as tasty, and even more spicy!
Storage: With dried chilli flakes, you can store the Hot Maple Syrup in an airtight container in the fridge for up to 3 weeks. If using fresh chilli, store for up to 2 weeks.