This homemade Apple Cider Syrup is easy to make, can be ready in 10 minutes and tastes great on pancakes or french toast!
My kids love pancakes and apple cider, so this Apple Cider Syrup was the perfect combination. Me on the other hand am not a big fan of any breakfast food that isn't protein based.
I can eat my favorite egg white omelette and it will fill me up until late afternoon; however, when I eat anything loaded with carbs, I find myself eating more in quantity and duration throughout the day.
Since it's almost Fall and apple season is on the horizon, I wanted to make some new recipes with apple cider. Last week I shared a chicken recipe; which was amazing so I thought I'd go with something new for breakfast.
What's the difference between Apple Cider and Apple Juice?
My family prefers cider over juice and our girls drink it all year long; sparingly of course. Cider is raw apple juice that has not been through the filtration process to remove pulp or sediment. Apple juice is filtered; then is pasteurized to extend the shelf life.
How do you make Apple Cider Syrup?
For this recipe you'll need apple cider, granulated sugar, cornstarch, ground nutmeg and a cinnamon stick. Add all ingredients to a small saucepan and bring to a boil over high heat.
Allow to cook for 2-3 minutes or until thickened. Allow to cool completely; then pour into a bottle with a tight lid and store in the refrigerator for up to two months. Of course you can also serve this immediately for warm syrup. It's a little sweet for my liking, but the kids sure do love it!
What else can you put this syrup on?
Apple Cider Syrup is not only for breakfast. Try it on:
- Pancakes, waffles or french toast
- Ice Cream
- Use in recipes like pork or chicken
Or place in a pretty bottle with a bow and present as a hostess gift! ~Enjoy!
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Apple Cider Syrup
- 1 ⅓ cup apple cider
- ½ cup granulated sugar
- 4 teaspoons corn starch
- ⅛ teaspoon ground nutmeg
- 1 cinnamon stick
- Add all ingredients to a small saucepan and bring to a boil over high heat.
- Allow to cook for 2-3 minutes or until thickened. Allow to cool completely; then pour into a bottle with a tight lid and store in the refrigerator for up to two months.
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