How to Make Infused Maple Syrup

While we all love the taste of pure maple syrup, it’s also fun to play around with blends and change it up a little bit. Infusions are so hot right now, we thought we’d try it with our syrup. We hit up our friends on maple tapping blogs and social media channels and this is the method most seemed to agree on. Definitely try this in small batches until you’re sure you like it. And don’t choose infusion ingredients that could spoil while in the syrup (i.e. fresh fruit or things that might break down and be difficult to strain out).

A few fun ideas: vanilla beans, coffee beans, or cinnamon sticks (lightly scrape or crush them to release flavor); whole nutmeg, star anise, peppercorns, or cloves; even dried chili or chipotle peppers. We recommend putting your ingredients in a tea infuser or wrap in cheesecloth to make it easier to remove them.

Instructions

Make syrup as usual, getting it to 219°F and filtering as you always do, and reserve the amount you intend to infuse.
Into this set aside jar, add your extras. Let steep for about one hour – taste at the half-hour mark for flavor intensity.
Remove the ingredients, reheat syrup to at least 180°F, filter if desired to remove sugar sand, and seal as usual.
For a fun presentation, drop a vanilla bean (or cinnamon stick) in the jar before sealing.