Breastfeeding Friendly Maple & Ginger Finishing Syrup
Warm spices and pure maple syrup come together in this gorgeous little finishing syrup that drizzles beautifully over oatmeal, pancakes, yogurt, or roasted fruit. The combination of Ceylon cinnamon, ginger, and turmeric gives it a deeply aromatic, golden quality that feels almost medicinal in the best possible way. All of the ingredients here are gentle and wholesome — no artificial additives, no preservatives, nothing that requires a second look at a label. A quick simmer on the stove is all it takes to coax the spices into the syrup, and straining it through a fine-mesh sieve leaves you with a silky, polished result. The optional squeeze of lemon juice brightens the whole thing and keeps the sweetness from feeling heavy. It keeps well in the fridge for up to three weeks, so you can make a batch once and reach for it all week long whenever you want to add something special to a meal.
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Learn more →Ingredients
8 servings
- ½ cup pure maple syrup
- 2 tbsp water
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- 1 pinch fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the maple syrup, water, Ceylon cinnamon, ginger, turmeric, and sea salt in a small saucepan over medium-low heat, stirring until the spices are fully dispersed.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it is fragrant and slightly thickened, about 4–5 minutes. Watch closely — maple syrup can bubble up quickly; reduce the heat if it begins to foam aggressively.
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