Apple butter, brown sugar and cinnamon simmered into a pourable spiced syrup that stirs into hot or iced coffee like the coffee-shop kind.
Cold syrup thickens; set the jar in a bowl of hot water for a few minutes if it's too thick to pour. Also good drizzled over pancakes, waffles, oatmeal or vanilla ice cream.
For a creamy, latte-style syrup, stir in 2 tbsp heavy cream after straining. It then keeps 2 weeks. Use the strained-out apple pulp stirred into yogurt or oatmeal.
Ingredients
Scale
Measurement units
- ½ cup apple butter
- ½ cup light brown sugar (packed)
- ¾ cup water
- 1 cinnamon stick
- ½ tsp ground cinnamon
- ⅛ tsp kosher salt
- 1 tsp vanilla extract
Ingredients
Scale
Measurement units
- ½ cup apple butter
- ½ cup light brown sugar (packed)
- ¾ cup water
- 1 cinnamon stick
- ½ tsp ground cinnamon
- ⅛ tsp kosher salt
- 1 tsp vanilla extract
Instructions
Simmer the syrup
In a small saucepan, whisk apple butter (½ cup), brown sugar (½ cup), water (¾ cup), ground cinnamon (½ tsp) and salt (⅛ tsp) until smooth. Drop in cinnamon stick.
Bring to a simmer over medium heat and simmer, stirring often, until the sugar is completely dissolved and the syrup has thickened slightly, about 5 minutes.
Equipment: small saucepan, whisk
Flavor and strain
Take the pan off the heat, fish out the cinnamon stick and stir in vanilla (1 tsp).
For coffee, pour through a fine-mesh strainer, pressing with a spoon to push through as much syrup as you can. Skip straining if you'll use it on pancakes or oatmeal.
Equipment: fine-mesh strainer
Cool and store
Let the syrup cool, about 20 minutes, then pour into a clean glass jar.
Cover and refrigerate for up to 3 weeks. Shake before using and stir 1 to 2 tablespoons into a 12 oz cup of hot or iced coffee.
Equipment: glass jar
Tomorrow's Meal
Apple Butter-Glazed Carrots
Carrots cooked tender in a skillet, then glazed with a few spoonfuls of the syrup and a knob of butter until glossy.
You'll need to pick up:
1 lb carrots, sliced on the diagonal1 tbsp buttersaltfresh thyme or parsley
Quick overview:
- 1.Put the carrots in a skillet with 1/2 cup water and a pinch of salt, cover and cook over medium heat 6 to 8 minutes until just tender
- 2.Uncover and let any remaining water cook off
- 3.Add the butter and 3 tbsp of the syrup and cook, stirring, 2 to 3 minutes until the carrots are glossy and glazed
- 4.Season with salt and scatter with herbs
Before you cook
Cook notes
- • For a creamy, latte-style syrup, stir in 2 tbsp heavy cream after straining. It then keeps 2 weeks.
- • Cold syrup thickens; set the jar in a bowl of hot water for a few minutes if it's too thick to pour.
- • Also good drizzled over pancakes, waffles, oatmeal or vanilla ice cream.
- • Use the strained-out apple pulp stirred into yogurt or oatmeal.
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