Smoked Maple Syrup
High-quality maple syrup is cold-smoked, gaining a fascinating new dimension of caramel sweetness and spicy wood smoke. This refined syrup is ideal as a topping for pancakes, waffles, and ice cream or as an ingredient for extraordinary cocktails. Hickory wood gives the syrup a bold, characterful smoky note.
Ingredients(for 1 kg)
Instructions
Preparation
5 minutesPour maple syrup into a shallow, wide stainless steel dish (max. 1.5 cm layer depth). Place the dish in the prepared smoker.
Cold Smoking
2–4 hoursKeep the smoker under 25 °C. Cold smoke the syrup with hickory wood for 2–4 hours. Gently stir every hour.
Refining & Fixing
10 minutesPour smoked syrup into a small saucepan, stir in bourbon, sea salt, and chili flakes. Briefly heat to 80 °C and let simmer gently for 2–3 minutes. Pour through a fine sieve.
Bottling & Storing
10 minutesImmediately bottle the hot syrup into sterilized glass bottles and seal tightly. After cooling, store in a cool, dark place. Keeps for up to 3 months.
Pro Tip
Smoke the syrup in the shallowest and widest dish possible to maximize surface area. After smoking, briefly bring the syrup to a boil – this fixes the smoke flavor and significantly extends shelf life.
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