Silky, spiced syrup combining apple butter and cinnamon for stirring into hot coffee or drizzling over pastries.
Syrup thickens slightly as it cools; reheat gently over low heat or microwave 15–20 seconds to loosen if needed. For a thinner syrup, increase heavy cream to 1/3 cup.
Store in an airtight jar in the refrigerator for up to 2 weeks. For deeper spice, add 1/8 tsp ground nutmeg or clove.
Ingredients
Scale
Measurement units
- ¾ cup apple butter
- ¼ cup heavy cream
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 0.125 tsp kosher salt
- 1 tbsp unsalted butter
Ingredients
Scale
Measurement units
- ¾ cup apple butter
- ¼ cup heavy cream
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 0.125 tsp kosher salt
- 1 tbsp unsalted butter
Instructions
Combine apple butter and cream
Pour apple butter (¾ cup) and heavy cream (¼ cup) into a small saucepan.
Whisk together until smooth and no lumps remain.
Equipment: small saucepan, whisk
Heat and season the syrup
Set the saucepan over medium-low heat and stir constantly.
Once steaming (do not boil), remove from heat.
Stir in ground cinnamon (½ teaspoon), vanilla extract (½ teaspoon), kosher salt (0.13 teaspoon), and unsalted butter (1 tablespoon) until the butter melts and flavors are fully incorporated.
Equipment: small saucepan
Finish and cool
Let the syrup cool for 5 minutes, stirring occasionally.
Transfer to a clean jar or serving vessel.
Before you cook
Cook notes
- • Syrup thickens slightly as it cools; reheat gently over low heat or microwave 15–20 seconds to loosen if needed.
- • Store in an airtight jar in the refrigerator for up to 2 weeks.
- • For a thinner syrup, increase heavy cream to 1/3 cup.
- • For deeper spice, add 1/8 tsp ground nutmeg or clove.
- • Use in hot coffee, cold brew, oatmeal, yogurt, or drizzled over scones and pancakes.
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