Hazelnut Free Maple & Ginger Finishing Syrup
Warm, golden, and fragrant with Ceylon cinnamon and ginger, this finishing syrup is the kind of small-batch condiment that quietly transforms everything it touches — pancakes, oatmeal, roasted vegetables, cocktails, you name it. Pure maple syrup forms the base, deepened by turmeric and a pinch of sea salt, with an optional squeeze of lemon to brighten the whole thing up. The spices bloom gently over medium-low heat, so the kitchen smells incredible by the time you're done. Many store-bought flavored syrups sneak in nut-derived ingredients or are processed on shared lines, making this simple stovetop version a genuinely reassuring alternative. The whole process takes just a few minutes of active attention — the main thing to watch is that maple syrup can foam up fast, so keeping the heat low and steady is the move. Straining it through a fine-mesh sieve gives you a beautifully smooth, glossy result that looks as good as it tastes. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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