VANILLA BEAN BUTTERMILK SYRUP

VANILLA BEAN BUTTERMILK SYRUP

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It is true! Yep – you read that right!

In the spirit of Thanksgiving and the hopes that this will enhance your brunches, I am FINALLY sharing my original recipe for my very well loved, devoured, drink from the bottle, buttermilk syrup. This is the recipe I was using at home for the last 15 years at least. It is not the recipe I used to bottle and sell in the past – that recipe, while similar called for pectin and corn syrup to have a stable shelf life for retail. That recipe was from Natalie, a friend and fellow foodie who generously shared it with me. I cannot share that one – it isn’t mine originally to share! This recipe below is the one I continue to make at home and off the cuff for it’s simplicity and speed!

 

But recipe aside…..did you ever think I would get back to food blogging? Ya – me either! Alas here I am and I welcome you to join me as I share ideas, recipes and all things pancakes and waffles. There is a focus this time….


VANILLA BEAN BUTTERMILK SYRUP

Ingredients:
▪ 1 1/2 cups (340 g) Butter (I use homemade butter*)
▪ 1 1/2 cups (355 ml) Buttermilk or Whipping Cream (I use homemade buttermilk*)
▪ 3 cups (575 g) Sugar
▪ 1 teaspoon (5 ml) Vanilla & one Vanilla Bean Pod
▪ 1 Tablespoon (15ml) Baking Soda

 

Directions:

1. In large saucepan (make sure it is tall / large enough to accommodate the syrup foaming when the baking soda is
added otherwise you WILL overflow and that is just a pisser – this is a bigger is better scenario), combine butter, buttermilk, and sugar.
Bring to a boil, stirring regularly.

 

2. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point and you better have heeded my warning to use a large pot)

 

3. Slice open the vanilla pod and scrape the beans into the syrup and mix in. It is now ready to serve or bottle it up for later.

NOTE: If you want this to be more caramelized, continue to boil the mixture until you reach a temperature of 208F. Use a thermometer to measure that – I just use a meat thermometer at home.

 

4. This syrup will thicken over time and definitely will solidify in the fridge! Simply place the bottle in hot water or microwave it for 30 seconds
or so to turn back into a syrup.

 

5. Feel free to add a cinnamon stick in the mix or in the bottles for added flavour.

SERVE OVER PANCAKES, WAFFLES, ICECREAM, CAKE, POUR DOWN YOUR THROAT…..

  • if you are interested in learning to make your own butter and subsequently the by product buttermilk – it is super easy and cost efficient to get two products from one litre of whipping cream! This link is an easy explanation and recipe over at My Kitchen Addiction.

This mix will keep for at least a couple weeks in a fridge if you can manage to not use it all up quicker. It does indeed bottle well in mason jars. You MUST follow all the same principles you would for a jam. I bottle it hot, place the seals / lids on and then boil the full bottles in a hot water bath for 20 minutes to process. I don’t “think” it really needs that but I do it to be on the safe side. Best to check with your areas preserving standards. There is enough sugar in there though to react like a jam.

This syrup makes a great gift accompaniment to our Gourmet Pancake and Waffle mix! wink wink!

 

Happy Thanksgiving! Enjoy! Feedback and questions appreciated and next time I make it, I will add photos!


 

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