Maple syrup… especially quality maple syrup, is something that I think most everyone can truly appreciate. It’s a concoction that makes our Sunday mornings something special, and ads an indulgent kick to most of our breakfast delights. Maple Syrup, I’m a big fan and I can truly appreciate the importance of quality when it comes to this brunch staple. If you haven’t had the pleasure of enjoying high grade Maple syrup, DO IT! It makes a world of a difference and while it may be more pricey, like coffee, it is worth the extra few bucks.
Speaking of coffee, I decided that expresso might be a great combination to the thick, sweet breakfast condiment. I’ve seen many variations to Maple Syrups, including blueberry, peach, and even pomegranate. While indulging on my morning latte, and dreaming of a thick stack of eggy french toast, I thought “why can’t I have both my caffeine and maple syrup, together?” Well, I decided I could and I sprung to my Espresso machine.
This is simplicity at it’s finest. All you need is some quality Maple Syrup and and two shots of espresso. Of course a freshly pulled espresso shot will work best here, but instant espresso would work well too if you don’t have access to an espresso machine. The recipe is simple, the results are delicious, and you’re next Sunday brunch will have the added kick you’ve been looking for. This pairs beautifully with pancakes, and is the special touch to my Candied Bacon Pancakes Recipe.
Pour some of this liquid amber gold into some adorable bottles tied with ribbon, and you’ve got yourself an awesome homemade gift that you’re friends will be thanking you for.
- 2 one oz. shots of fresh or instant espresso
- 2 cups High Quality Maple Syrup
- Place both the espresso and Maple syrup in a medium/large heavy bottomed sauce pan.
- Bring to a low boil over medium high heat, watching carefully to avoid boiling over.
- Boil for 2-4 minutes until thick and coats the back of a spoon.
- Remove from heat and let cool for 20-30 minutes.
- Use immediately, or bottle for later use.