Lactose Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with Ceylon cinnamon, this pourable sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, oatmeal, or a simple bowl of ice cream. The base is pure maple syrup, which brings a deep, caramel-like sweetness that no artificial syrup can match. A small amount of butter goes in early and melts right into the mix, but because it's the only dairy here and present in such a modest quantity, most people managing lactose sensitivity find it sits just fine — and if you're particularly cautious, a dairy-free butter swap works seamlessly. Arrowroot starch does the thickening work instead of a flour-based roux, giving the sauce a beautiful, clear sheen rather than a cloudy, starchy finish. The splash of apple cider vinegar at the end is a quiet but smart move — it lifts the sweetness and keeps the whole thing from feeling heavy. Just watch the heat once the arrowroot goes in; pulling the pan off promptly is the one trick that keeps the texture silky and spoon-coating rather than watery.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!