Cashew 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, waffles, roasted fruit, ice cream, you name it. Pure maple syrup and unsalted butter form a rich, caramel-like base, while Ceylon cinnamon (the softer, more floral variety) gives it a warmth that feels a little more refined than your average syrup. A simple arrowroot slurry thickens the sauce to that perfect coat-the-back-of-a-spoon consistency without any nut-based thickeners or cream — just clean, straightforward ingredients. The splash of apple cider vinegar at the end is a small but smart move that balances the sweetness and keeps the flavor bright. Many store-bought sauces and flavored syrups sneak in unexpected additives or are processed on shared lines, so making this at home means you know exactly what's in it. It comes together in one small saucepan in just a few minutes, and the result is genuinely restaurant-worthy.
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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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