Nutmeg 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, or a bowl of oatmeal. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while ground Ceylon cinnamon brings a softer, more floral warmth than the sharper cassia variety you'll find in most spice racks. A touch of apple cider vinegar at the finish balances the sweetness and keeps the flavor bright rather than cloying. Many store-bought sauces and spice blends sneak in nutmeg as a background note, so making this from scratch means you stay in full control of every ingredient. The arrowroot slurry is the secret to that silky, spoonable consistency — just be sure to pull it off the heat as soon as it thickens, since arrowroot can loosen again if it cooks too long. It comes together in one small saucepan with minimal cleanup, and the result tastes far more special than the effort involved.
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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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