Eggless Maple & Ginger Finishing Syrup
Warm, golden, and fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, this finishing syrup is the kind of thing you'll want to drizzle on absolutely everything. It comes together in a single small saucepan with nothing more than pure maple syrup, a handful of ground spices, and a pinch of sea salt — naturally free of eggs and any animal-derived binders that can sneak into store-bought flavored syrups. The gentle simmer coaxes the spices into the syrup beautifully, and that optional squeeze of lemon at the end brightens the whole thing without overpowering the warmth. Straining it through a fine-mesh sieve gives you a silky, pour-ready result that looks as polished as anything from a specialty shop. Use it over pancakes, stir it into oatmeal, swirl it into yogurt, or finish a roasted squash — honestly, the list goes on. It keeps for up to three weeks in the fridge, so one quick batch goes a long way.
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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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