breakfast essentials: apple cider syrup

How To Make breakfast essentials: apple cider syrup

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  1

  PREP/PREPARE
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  2

  Gather your ingredients (mise en place).
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  3

  Add the cider to a saucepan over medium to medium-low heat.
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  4

  Chef’s Note: Remember to use apple cider… not apple juice.
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  5

  When the the liquid begins to simmer, add the coconut sugar, and the cinnamon sticks.
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  6

  Simmer, stirring occasionally, until the mixture reduces by about half, and it thickens to a syrupy consistency, about 30 – 40 minutes.
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  7

  Chef’s Note: Don’t raise the heat too high... You don’t want the syrup to burn. Just leave that slow evaporation to do its thing.
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  8

  Add the vanilla extract, and continue to stir for an additional minute.
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  9

  Remove from the heat, add the butter, and whisk to combine.
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  10

  Store in a jar with a tight-fitting lid.
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  11

  Chef’s Tip: If your jar can handle it, leave the cinnamon sticks in the syrup. They will continue to infuse the syrup with flavor as it ages. Plus they create a nice visual appearance.
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  12

  Chef’s Note: The syrup should last up to two weeks in the fridge.
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  13

  PLATE/PRESENT
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  14

  Pour over some waffles, pancakes, French toast, or any other item you want covered in sweet goodness. Enjoy.
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  15

  Keep the faith, and keep cooking.
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