Black Pepper Free Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, oatmeal, ice cream, you name it. It comes together in a single small saucepan with just a handful of pantry staples, making it as practical as it is delicious. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while Ceylon cinnamon adds a softer, more floral warmth than the sharper cassia variety you'd typically find on store shelves. A quick arrowroot slurry thickens the sauce to a beautiful, spoonable consistency without any starchy aftertaste — just be sure to pull it off the heat promptly, since arrowroot can loosen back up if it cooks too long. A small splash of apple cider vinegar at the finish brightens everything and keeps the sweetness from feeling one-dimensional. For anyone avoiding black pepper and navigating spice blends or pre-made sauces that sneak it in, this recipe gives you full control over every ingredient from start to finish. It's simple, satisfying, and genuinely hard to stop tasting once it's in the pot.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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