Pistachio Free Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over absolutely everything — pancakes, roasted fruit, oatmeal, ice cream, you name it. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while ground Ceylon cinnamon (known for its softer, more floral heat compared to the common cassia variety) gives the sauce a genuinely special depth. A quick arrowroot slurry thickens everything to that perfect, spoon-coating consistency without any starchy aftertaste, and a small splash of apple cider vinegar at the finish keeps the sweetness balanced and bright. The whole process comes together in one small saucepan with just a whisk and a few minutes of attention — no complicated technique required. Every single ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually in your sauce the way there can be with store-bought syrups and toppings. Serve it warm straight from the pan, or transfer it to a jar and gently reheat it later — either way, it tastes like something from a really good brunch spot.
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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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