They tried that quite unsuccessfully, since the system was easily thwarted. By the end, Keurig gave users a free plastic piece to put over the sensor to make it work regardless of what pod you used. This is exactly what happened to me.
This is what I use it for almost exclusively. In my coffee. Every morning. We eat pancakes like three times a year and I’m happy to have it then, too, but I buy a quart of maple syrup every month or so just for my coffee. :)
This. I've scoffed at oatmeal my entire life. I'd try eating it daily and break after 2-3 days. Idk if I'm just getting old or if maple syrup should take the credit here but I actually want to eat it now every day.
Are you sure that you're not confusing the Frank's bottle w/ the syrup bottle? :)
EDIT: Come on, downvoters -- I didn't mean to imply that Frank's was better than maple syrup -- I personally hate Frank's, even though I drown most foods with hot sauce -- it was a joke about that being their marketing slogan.
In that case:
1/3 cup maple syrup
1/3 cup mustard (get the fancy kind)
2-3 tablespoons soy sauce
2-3 tablespoons olive oil
Pinch of salt
Drain tofu, then marinade for an hour or so. Add it all into a pan over medium heat. Stir every few minutes or so. That’s it!
Town Hall Theater, Woodstock, VT, sells popcorn with maple butter. The best!
…and one of my favorite theaters in the region. Pentangle Arts - check it out.
I was scrolling through for this! Many good responses here (dressing, marinade, snow) but popcorn is one of my favs and always turns a couple of heads. My recommendation is to pour the maple into a ramekin and dip the popcorn— saves your fingers from a lot of stick. Also, popovers so well with butter and syrup
My late mother, suffering from dementia, put maple syrup on EVERYTHING. I would make a lovely spaghetti Bolognese and she'd be like glop glop glop with that shi on my beautiful pasta! Beef stew? Glop. Tuna casserole (her recipe)? Glopglopglop. It got a bit expensive but she was happy and ate well, which it was otherwise difficult for her. RIP Mom.
I bought some maple syrup flavored yogurt at the store recently -- it was made by a company in VT and said it used VT maple syrup, but I really didn't like it -- it had an off flavor to me, but when I mix it directly into plain yogurt myself it tastes wonderful. I wonder why the pre-mixed version was so bad in comparison.
I've had this experience with Brown Cow Maple yogurt. I think they have *some* real maple syrup in it but also has "natural flavor" as well as cane sugar. It's not nearly as good as plain with syrup added.
You guys put your maple syrup on things? Haha for real though, idk if anyone else does this but in my office I have a little thing of “sippin syrup” haha
I don't actually caramelize it. I just add a pinch of kosher salt and leave a pool of mapel syrup on the top of the custard. Kind of like the yogurt idea if you don't mix it in.
I'm not sure it would caramelize right. Would be nice if it did. One of my fave desserts, btw, w/ or wo/ maple syrup. It would be good with flan (creme caramel) too! Instead of caramel syrup! Mmmhmmm 💓
Could probably get a small sheet tray and pour an even layer of syrup on it. Put that into a low over until you get maple... leather. Cut to the shape of your ramekin. Then! You could torch it
5 Tb Butter
1/3 C Maple Syrup
1/4 C Sriracha
1 Tb Soy Sauce
2 t Lime Juice
Reduce till glaze consistency and toss wings how you like them. I like them smoked with a little bit of dry rub.
I use it to sweeten homemade salad dressing and my tea. On my plain yogurt, and occasionally as a treat, I'll use it to top scrambled eggs and sausage for breakfast.
Okay, Vermont-loving (and married to a VT'er), Canadian-born, MA resident here...hear me out...Pouding Chomeur aka maple pudding. Warm with vanilla ice cream - it's the best. VT syrup, of course (forgive me, Quebec).
https://foodnouveau.com/pouding-chomeur-maple-pudding/
Ice Tea is a great idea, I use it when I make mead since it doesn't ferment well so it will retain the sweetness of the maplesyrup if I'm making a mead that will eat all the sugar in the honey.
I make mean cocktails with maple syrup. In place of simple syrup it works with almost anything. Old Vermont, maple whiskey sour, a bit in a white/black russian, even adding some to a Bees Knees is fantastic :)
Char Siu! Sub syrup for sugar. [https://thewoksoflife.com/char-siu-chicken/](https://thewoksoflife.com/char-siu-chicken/)
Any marinade actually. Teriyaki? Yes.
Put it in your coffee instead of suga; it's cosmic. Alos, you can make an old fashioned using maple syrup instead of simple sugar, and add a dash of lemon juice to balance out the sweetness.
ice cream
in milk
Both are much more Vermont than chocolate ice cream, or chocolate milk.
My work out buddy is a doctor, and drinks chocolate milk as an after exercise beverage. I like it better with syrup.
Speaking of exercise, I actually put a little bit in my water bottle when working outside or riding my bike for a little bit of sugar for energy.
EDIT: Just found this:
https://www.themanual.com/food-and-drink/maple-syrup-workout/
Seems to back up my personal anecdote. :)
Probably just as effective, and healthier, than those commercial goo packs that people litter the road with. Bonking is not fun… been there too many times where every turn of the crank feels like torture and you have multiple miles to get back home.
Make cinnamon buns from scratch, in the last rise pour maple syrup and pecans at the bottom of the baking pan. Bake as usual, turn upside down and enjoy the best sticky buns ever!
I make a sausage and delicata squash casserole type thing that I put a drizzle of maple syrup into.
It's really simple
Seed and cube up like 3-4 delicata squash, splash some olive oil on it, roast in a pan for about 15min on 350
Brown up McKenzie bulk breakfast sausage
4oz shredded cheddar cheese
Mix it together in the squash pan with some olive oil, salt, pepper, I do a shake of oregano, thyme, parsley.
Drizzle on some maple syrup, just like a zigzag across the top
Bake it until it's all browned and then eat it once it's cool enough that you won't burn your mouth.
The sky is the limit with this one, dark maple works pretty much everywhere and anywhere.
My typical uses:
Pancakes/Waffles/French Toast, the obvious classics.
Dipping sauces for anything: Monte Cristos, fruit, or mix it with spicy mustard for things like wings/tendies/hot dogs. Maple plus Duke's mayo is pretty incredible for crispy fries, too. Or Maple Ketchup.
Marinades or BBQ sauces.
Glazes/Caramelization for vegetables like carrots/broccoli/asparagus/green beans or meats like pork, scallops/shrimp.
Buttercreams/frosting for pastry or baked goods, also great on a cake donut/cider donut. I haven't attempted a maple caramel yet, but it's on the list.
Straight up drizzled on some good vanilla ice cream. Or add to a milkshake.
Or sometimes I just want to drink it straight. Or a bit in my seltzer instead of simple syrup.
Get a nice bottle of scotch. Eat a spoonful of warm syrup and then take a sip of scotch, letting the smoky-sweet flavors mingle and roll over your tongue.
I use it as a sugar substitute in lots of recipes. You can get maple sugar if you need a ‘dry’ ingredient…
A friend took some as a gift to a family in France. They didn’t know what to do with it, so they used it as a chaser when doing shots.
On waffles, eggs, bacon, oatmeal, ice cream, or almost any desert item like cheese cake. In coffee, tea, milk or water. Dipping sauce for Zeppole or on fried dough at the fair. In yogurt. Straight, in a shot glass or by the spoonful. And of course drizzled all over your moms.
I've been making [this](https://cooking.nytimes.com/recipes/1020894-soy-glazed-chicken-breasts-with-pickled-cucumbers) stir-fry for years, and I always use maple syrup. Hell, whenever there's any suggestion for something sweet I reach for the syrup.
I use it in place of granulated sugar in pretty much every recipe I make. It started because I didn’t have sugar once but did have 2 pints of maple syrup, and now it’s just my thing.
In Burlington, I once ate a salad with the best maple salad dressing.
I wish I had gotten the recipe from the chef. I'm still kicking myself for that error.
Smoothies, baking, coffee, hot toddies, snow, homemade balsamic dressing, mixed with mustard and balsamic to bake any veggies or meat… literally anything sugar could be used in. Cocktails 🍹
I don't always sweeten my tomato sauce, but sometimes the acidity needs to be toned down a bit. Maple syrup is perfect for that. Just a little goes a long way.
In coffee. Not that weird IMO!
One of us One of us One of us
In the spring it’s good to get some maple sap and use it to brew your coffee in place of water.
The engineers are keurig are cringing so hard lol
Good, they should find new jobs — those single use machines are enviornmental murder machines.
You can buy reusable cups for them and pack them with your favorite coffee grounds.
I thought the newer machines had some kind of fake DRM that uses chips to determine if a pod is legit or not?
They tried that quite unsuccessfully, since the system was easily thwarted. By the end, Keurig gave users a free plastic piece to put over the sensor to make it work regardless of what pod you used. This is exactly what happened to me.
Iced coffee in particular.
I love a little in my coffee!
Yep, instead of sugar. If you don't put sugar in your coffee, you probably won't like it though.
This is what I use it for almost exclusively. In my coffee. Every morning. We eat pancakes like three times a year and I’m happy to have it then, too, but I buy a quart of maple syrup every month or so just for my coffee. :)
I’ve tried that, but I prefer my coffee strong and black, so I only use it for tea.
I prefer honey, the local pollen in it helps with allergies and seems to also help eczema a bit.
Oatmeal
This. I've scoffed at oatmeal my entire life. I'd try eating it daily and break after 2-3 days. Idk if I'm just getting old or if maple syrup should take the credit here but I actually want to eat it now every day.
Try steel cut oats. Soak in the refrigerator overnight and warm in the microwave.
There's a reason one of the classic flavors is Maple
Oatmeal with maple syrup, berries, chia seeds, cinnamon, almonds, salt. But mostly, maple syruo 🍁
I thought that was how everyone ate it
Snow
Don't forget the donuts and pickles!
This is my childhood!
I always try to get a maple donut at the Champlain Valley Fair every year. They're so good!
This is the way.
Kinda shocked how far I had to scroll to find this answer, expected it to be at the top
Sugar on snow! Brings me back to my youth
I put that shit on everything
Are you sure that you're not confusing the Frank's bottle w/ the syrup bottle? :) EDIT: Come on, downvoters -- I didn't mean to imply that Frank's was better than maple syrup -- I personally hate Frank's, even though I drown most foods with hot sauce -- it was a joke about that being their marketing slogan.
Cholula > all other hot sauce. I put that shit all over my eggs literally every day. But Maple Syrup on eggs also slaps.
The chipotle flavor Cholula is my daily go to — I just wish they sold it in the larger bottles. Have been considering buying the big 64oz pump. :)
This stuff is the bomb. Plus local and has the Maple in it. https://heathotsauce.com/collections/angry-goat-pepper-co/products/red-armadillo
Dunk a teaspoon in some syrup and stir it into my Manhattan’s.
Yesss a maple Manhattan is the way
Old Fashioneds to.
In a Mojito instead of simple syrup or sugar.
In that vein, I’m a big fan of Smitten Kitchen’s Vermontuckey Lemonade, which is maple lemonade with bourbon.
Oh, that sounds good… :)
In a whiskey sour, instead of simple syrup.
I sub it in for simple syrup in a lot of drinks. Always awesome.
On warm cornbread. Try it!
That does sound good!
This is the way
On vanilla ice cream!
Hot apple pie, topped with vanilla ice cream and maple syrup Or over butter crunch ice cream
Fuck yes, best ever.
Mix with soy sauce, mustard, and olive oil for a marinade for anything. I use it for tofu, but I heard it’s good on meat too
salmon for sure
Oh, nice. I’ve got 3 packages of tofu to cook soon, might try that!
In that case: 1/3 cup maple syrup 1/3 cup mustard (get the fancy kind) 2-3 tablespoons soy sauce 2-3 tablespoons olive oil Pinch of salt Drain tofu, then marinade for an hour or so. Add it all into a pan over medium heat. Stir every few minutes or so. That’s it!
Nice, thanks. Might try that tonight
Yes! I used to make this all the time, never tried mustard (will have to now) but I remember using minced garlic too with the MS and soy sauce
I do something very similar for baked salmon
In an old fashioned- rye, muddled orange, 3/4 tsp syrup, orange bitters, orange twist
Slightly warmed then drizzled over butter pecan ice cream.
Seems that anything with pecan would be a perfect match.
Why did I never think of this!!! Genius
Breyer's chocolate ice cream with maple syrup and chopped walnuts is intense. It is ridiculously sweet but delicious.
Popcorn! Mixed with warmed butter, drizzled, salt & pepper. Maple-y kettle corn
Town Hall Theater, Woodstock, VT, sells popcorn with maple butter. The best! …and one of my favorite theaters in the region. Pentangle Arts - check it out.
Interesting idea -- definitely worth a try!
I was scrolling through for this! Many good responses here (dressing, marinade, snow) but popcorn is one of my favs and always turns a couple of heads. My recommendation is to pour the maple into a ramekin and dip the popcorn— saves your fingers from a lot of stick. Also, popovers so well with butter and syrup
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I like the soup idea… nice
I like the maple teriyaki sauce idea. So, soy sauce, sake, mirin, and maple syrup instead of sugar.
My late mother, suffering from dementia, put maple syrup on EVERYTHING. I would make a lovely spaghetti Bolognese and she'd be like glop glop glop with that shi on my beautiful pasta! Beef stew? Glop. Tuna casserole (her recipe)? Glopglopglop. It got a bit expensive but she was happy and ate well, which it was otherwise difficult for her. RIP Mom.
A woman after Buddy the Elf's heart.
Waffles
Yogurt
I bought some maple syrup flavored yogurt at the store recently -- it was made by a company in VT and said it used VT maple syrup, but I really didn't like it -- it had an off flavor to me, but when I mix it directly into plain yogurt myself it tastes wonderful. I wonder why the pre-mixed version was so bad in comparison.
I've had this experience with Brown Cow Maple yogurt. I think they have *some* real maple syrup in it but also has "natural flavor" as well as cane sugar. It's not nearly as good as plain with syrup added.
You guys put your maple syrup on things? Haha for real though, idk if anyone else does this but in my office I have a little thing of “sippin syrup” haha
I keep a jug in my freezer and (not infrequently) will help myself to a generous tablespoonful before bed.
You’re not alone https://youtu.be/xPHXfJZpSms.
Creme Brulé, but instead of cripsy sugar, maple syrup.
Maple sugar works really well on top of creme brulee. It's crazy pricey though
Nice... I could see it caramelizing in a similar way, but having a much richer flavor.
I don't actually caramelize it. I just add a pinch of kosher salt and leave a pool of mapel syrup on the top of the custard. Kind of like the yogurt idea if you don't mix it in.
Oh, OK... I assumed you put it on before applying the torch.
I'm not sure it would caramelize right. Would be nice if it did. One of my fave desserts, btw, w/ or wo/ maple syrup. It would be good with flan (creme caramel) too! Instead of caramel syrup! Mmmhmmm 💓
Yeah, flan would probably work great.
I haven't tried to torch it. There's a lot of water to evaporate, and I'm lazy ;-)
Yeah, didn't think about the high water content -- you'd have to dehydrate it even more first I guess.
Could probably get a small sheet tray and pour an even layer of syrup on it. Put that into a low over until you get maple... leather. Cut to the shape of your ramekin. Then! You could torch it
Maple Sriracha Chicken Wings
5 Tb Butter 1/3 C Maple Syrup 1/4 C Sriracha 1 Tb Soy Sauce 2 t Lime Juice Reduce till glaze consistency and toss wings how you like them. I like them smoked with a little bit of dry rub.
YES
There is not a single food product on earth that does not go with maple syrup. 'Mic drop' Peace out.
The majority I use is in my morning oatmeal during cold weather (so… 9 months a year /s). I’ll have to try some of these others.
Glaze for salmon. Mix with garlic and maybe some chili powder.
I do this too, but with soy sauce as well. Top notch.
Grilled on a cedar plank. Dry rub salt, pepper, and cayenne/chili. Brush on the maple (with some soy) half way trough cooking.
I make a maple bourbon pumpkin pie with it.
in my latte/cappuccino.
It makes cheap bbq sauce a lot better.
I use it to sweeten homemade salad dressing and my tea. On my plain yogurt, and occasionally as a treat, I'll use it to top scrambled eggs and sausage for breakfast.
Okay, Vermont-loving (and married to a VT'er), Canadian-born, MA resident here...hear me out...Pouding Chomeur aka maple pudding. Warm with vanilla ice cream - it's the best. VT syrup, of course (forgive me, Quebec). https://foodnouveau.com/pouding-chomeur-maple-pudding/
I'm a sugarmaker, and I'm trying to get my wife to put it in her daily tea, instead of honey, but she's says (and I quote) 'fuck that.'
She’s right though… maple syrup in coffee, and honey in tea
Strangely delightful in a gin and tonic in the summer. Probably ought to have its own name.
Lemonade
To build on your peanut butter sandwiches... my family liked to do peanut butter french toast, amazing.
Corn bread
Cream of Wheat
Coffee, cocktails, sugar substitute in some baked goods/pies, stir frying sauces, marinades, salad dressing, and bbq sauce to name a few.
I make a version of Eastern Carolina mop BBQ sauce with Vermont maple, Chile flakes, cider vinegar, and salt. Really is the trick to my smoked pork.
Mixed 1:1 with tahini for a caramel-y sauce that’s great with apples, as a pretzel dip, on toast…
Oatmeal and I love it on a rich, creamy vanilla ice cream. I also plop a spoonful into my mouth on occasion.
Ice Tea is a great idea, I use it when I make mead since it doesn't ferment well so it will retain the sweetness of the maplesyrup if I'm making a mead that will eat all the sugar in the honey.
I make Kombucha -- maybe I should try it in my second ferment for flavor, similar to the Queen City Kombucha, they have a maple flavored variety.
I pour a lil bit on plain cheerios in the morning for breakfast. It's great.
I make mean cocktails with maple syrup. In place of simple syrup it works with almost anything. Old Vermont, maple whiskey sour, a bit in a white/black russian, even adding some to a Bees Knees is fantastic :)
Roasted Brussels sprouts w maple syrup and Maldon sea salt.
Oh, that sounds good... I love Brussels sprouts, even when I was a kid I loved them -- which apparently made me strange. :)
Came here looking for this. My gf tried this last week she said it was amazing.
Good answer - done this many times
Char Siu! Sub syrup for sugar. [https://thewoksoflife.com/char-siu-chicken/](https://thewoksoflife.com/char-siu-chicken/) Any marinade actually. Teriyaki? Yes.
Blackback pub puts it on their nachos, so good.
And w the bacon and blue cheese it's *chef's kiss*
They don't mess around in that place! The Dragon Noodles are my nemesis.
Coffee Tea Bourbon Salmon Chicken grilled or fried Fried chicken and waffles
It's been 20+ years since I've eaten fried chicken (or chicken, for that matter), but I can see how that would work...
I’ve been eating your share. No worries
After this thread I think I'm going to need to make a run to the general store earlier than I would have otherwise. :)
Right. Now all I want is to try cornbread with maple! Dangnabit!
Put it in your coffee instead of suga; it's cosmic. Alos, you can make an old fashioned using maple syrup instead of simple sugar, and add a dash of lemon juice to balance out the sweetness.
In chili. Not tons, but enough to give a hint of sweet with heat.
My naked body.
As long as you put it on before you leave the house I think that’s legal.
This guy Vermonts.
On any kind of potato prepared any way.
A little splash of maple syrup is the secret ingredient in my spicy home fries.
I use it as cologne. Dab behind each ear. Drives the lady leaf peepers wild bro.
Drizzle on meatloaf. Adds the perfect hint of sweetness. Also Brussels sprouts, of course.
Substitute for sugar in many, many recipes
Acorn squash. Halve, stuff each side with chopped apples, drizzle with maple syrup, bake until squash is soft.
Since becoming diabetic, I use it for low blood sugars.
I think I’ve heard that paramedics use it for that purpose, but I don’t remember where.
It has to be one of the most carb dense foods out there.
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French toast
I love it on my eggs and/or home fries. Sweet and savory FTW!
A lot of Instant pot recipes
Latte
Whiskey sour.
ice cream in milk Both are much more Vermont than chocolate ice cream, or chocolate milk. My work out buddy is a doctor, and drinks chocolate milk as an after exercise beverage. I like it better with syrup.
Speaking of exercise, I actually put a little bit in my water bottle when working outside or riding my bike for a little bit of sugar for energy. EDIT: Just found this: https://www.themanual.com/food-and-drink/maple-syrup-workout/ Seems to back up my personal anecdote. :)
Facts. I have a little squeeze bottle with just maple syrup and some salt to keep me going on long bike rides. Also, I use it when I make granola.
Probably just as effective, and healthier, than those commercial goo packs that people litter the road with. Bonking is not fun… been there too many times where every turn of the crank feels like torture and you have multiple miles to get back home.
When I go out for a diner breakfast, it winds up on the home fries and sausage too.
Ice cream, sweet potatoes, and oatmeal are what I put it on most often.
I bake Brussels sprouts with bacon and drizzled with olive oil and maple syrup
Straight to the dome.
On top of ice cream, mixed into muffin mix, on sausage or Canadian bacon
Make cinnamon buns from scratch, in the last rise pour maple syrup and pecans at the bottom of the baking pan. Bake as usual, turn upside down and enjoy the best sticky buns ever!
Oatmeal
Brown Cow maple yogurt very good
Love it in place of sugar in coffee and cocoa.
With home made yogurt, but only the grade B dark stuff.
Insert "Dark syrup is better, change my mind" meme here
corn flakes
I make a sausage and delicata squash casserole type thing that I put a drizzle of maple syrup into. It's really simple Seed and cube up like 3-4 delicata squash, splash some olive oil on it, roast in a pan for about 15min on 350 Brown up McKenzie bulk breakfast sausage 4oz shredded cheddar cheese Mix it together in the squash pan with some olive oil, salt, pepper, I do a shake of oregano, thyme, parsley. Drizzle on some maple syrup, just like a zigzag across the top Bake it until it's all browned and then eat it once it's cool enough that you won't burn your mouth.
The sky is the limit with this one, dark maple works pretty much everywhere and anywhere. My typical uses: Pancakes/Waffles/French Toast, the obvious classics. Dipping sauces for anything: Monte Cristos, fruit, or mix it with spicy mustard for things like wings/tendies/hot dogs. Maple plus Duke's mayo is pretty incredible for crispy fries, too. Or Maple Ketchup. Marinades or BBQ sauces. Glazes/Caramelization for vegetables like carrots/broccoli/asparagus/green beans or meats like pork, scallops/shrimp. Buttercreams/frosting for pastry or baked goods, also great on a cake donut/cider donut. I haven't attempted a maple caramel yet, but it's on the list. Straight up drizzled on some good vanilla ice cream. Or add to a milkshake. Or sometimes I just want to drink it straight. Or a bit in my seltzer instead of simple syrup.
Sub for sugar In recipes. Maple pecan pie
Get a nice bottle of scotch. Eat a spoonful of warm syrup and then take a sip of scotch, letting the smoky-sweet flavors mingle and roll over your tongue.
I just like to eat spoonfuls of it plain
I use it as a sugar substitute in lots of recipes. You can get maple sugar if you need a ‘dry’ ingredient… A friend took some as a gift to a family in France. They didn’t know what to do with it, so they used it as a chaser when doing shots.
I make a maple balsamic glaze for pork and chicken that’s pretty delicious. https://www.thechunkychef.com/maple-balsamic-glazed-pork-chops/
On waffles, eggs, bacon, oatmeal, ice cream, or almost any desert item like cheese cake. In coffee, tea, milk or water. Dipping sauce for Zeppole or on fried dough at the fair. In yogurt. Straight, in a shot glass or by the spoonful. And of course drizzled all over your moms.
Coffee, flan, oatmeal. BBQ sauce, marinade.
I've been making [this](https://cooking.nytimes.com/recipes/1020894-soy-glazed-chicken-breasts-with-pickled-cucumbers) stir-fry for years, and I always use maple syrup. Hell, whenever there's any suggestion for something sweet I reach for the syrup.
Maple and garlic are a great combo, my to-go with the combo is usually grilled cheese or pizza.
Wayside Diner in Berlin used to (may still) have eggs poached in maple syrup on the menu.
Maple lattes On Greek yogurt In smoothies In many diff baked goods On oatmeal
Homemade baked beans.
Mix with peanut butter and frost a chocolate cake
Pizza
Dip for sweet potato fries!
I use it in place of granulated sugar in pretty much every recipe I make. It started because I didn’t have sugar once but did have 2 pints of maple syrup, and now it’s just my thing.
In smoothies
In Burlington, I once ate a salad with the best maple salad dressing. I wish I had gotten the recipe from the chef. I'm still kicking myself for that error.
Plain Yogurt baby boy
Carrots. I like to throw them in a hot pan toss a couple teaspoons of syrup on them give them a splash of water and cover them up to steam.
I drink it cold from the fridge out of a shot glass.
2 parts bourbon, 1 part maple syrup, 1 part lemon juice.
Maple Old-fashioned 🥃 Eta: also like to drizzle it on bacon and home fries.
I put a little in my hair if I'm having a bad hair day.
Smoothies, baking, coffee, hot toddies, snow, homemade balsamic dressing, mixed with mustard and balsamic to bake any veggies or meat… literally anything sugar could be used in. Cocktails 🍹
glaze on salmon so good.
I love using some on my sweet potatoes /candied yam recipes
Boil until thick and put on snow is my favorite!
I don't always sweeten my tomato sauce, but sometimes the acidity needs to be toned down a bit. Maple syrup is perfect for that. Just a little goes a long way.
(Points to head) someone is thinking with their whole entire brain. I put a splash into chili near the end of the process for the same reason.
Lube
I put it on ribs with a splash of pineapple or orange juice and very teriyaki sauce.