Homemade Syrups to Gift

Homemade SYRUPS to Gift

BY ANNE WILLHOIT

Winter is a time when we can revel in a bit of a slower pace here on Bainbridge. Without the clear skies of summer or the beckoning forests of fall and spring, we find a little more time to be indoors. Dark days and holidays draw us into the kitchen for projects that remind us of when we were small and help us embrace our cozy winter rhythms.

An important year-end habit for many of us is to set aside time to show gratitude. Making homemade syrups is a simple way to send a sweet thank you to the people who are important to us year ‘round.

Package with a ribbon and a tag that includes some suggestions for use and your tasty treat is good to go. If you’re looking for something more, consider pairing your syrup with a little extra. For a baker, you might combine vanilla syrup with two new cake pans and a nice pastry brush for spreading the syrup on cake layers. A bag of coffee or a mug are obvious additions for caffeine lovers (or you could go big and pick out a milk frother). Sometimes I put together a couple of different syrups in small, pretty bottles, because choice is always a luxury.

Be sure to keep a little back for yourself. Dark days and hot drinks. Ah, now it’s winter.

Simple Vanilla Syrup

The easiest syrup to make, and a great one for syrup-making rookies!

2 cups water

2 cups sugar

4 tsp. vanilla extract

Mix sugar and water and bring to a simmer, stirring occasionally until the sugar is dissolved. Remove from heat and add the vanilla.

Yield: 2 cups (scale up or down as needed)

Keeps: About one month refrigerated

Consider: London Fog latte with Earl Grey tea and milk.

Chocolate Syrup

Addicting and versatile, this syrup stays soft in the fridge and is easy to use.

6 ounces bittersweet or semisweet chocolate

3/4 cup cocoa

1/4 tsp. salt

2 cups water

2 tsp. vanilla extract

Chop chocolate and set aside. In a medium pot, add cocoa powder and water. Bring to a boil over medium high heat, then reduce to low. Stir in the sugar and salt. Simmer, whisking every so often, for about 3 minutes. Take the pan off the heat and add in the chopped chocolate. Let it sit undisturbed for 2 minutes, then whisk smooth. Stir in vanilla extract. Hit quickly with a blender or pour through a fine mesh sieve into a clean jar.

Yield: 4 cups syrup (scales up easily)

Keeps: About three months in the refrigerator

Consider: As an ice cream topping, in coffee drinks or for a quick hot or cold chocolate fix

Festive Spiced Syrup

Easy to customize - use the spices you like.

2 cups water

2 cups sugar

3 cinnamon sticks plus 2 cardamom pods or any combination of whole spices

Mix water and sugar, then add whole spices. Bring to a simmer to dissolve the sugar. Let steep with spices and, when cool, strain into a jar. You can keep the spices in the jar for effect if you like.

Yield: 2 cups (scale up or down as needed)

Caramel Nutmeg Syrup

Lighter than caramel sauce, but still packs a bold flavor.

1/2 cup granulated sugar

3/4 cup water

Scant 1/4 tsp. freshly ground nutmeg

Have 3/4 cup boiling water standing by. Add the sugar to the bottom of a small, heavy bottom pan. Shake to even out and put over medium heat. Leave without stirring until you see the sugar melting. Swirl the pan gently a couple of times to incorporate all the sugar. When it is evenly dark, remove from heat and slowly pour in the water while you stir constantly until smooth. Watch out for bubbles and spurts! If it seizes up, put it back over low heat and stir until it looks like syrup.

Yield: 3/4 cup syrup (scales up easily)

Keeps: About two weeks in the refrigerator

Luscious Hazelnut Syrup

The trickiest syrup to make, but also the most decadent.

2 cups hazelnuts

3 cups water

1 cup sugar

Prepare the nuts. If they need to be roasted, put them on a baking sheet in a 350 degree oven for 8 to 10 minutes. While still hot, pour onto an old dish cloth, close, and rub the nuts all over with both hands flat. This removes a lot of the skins. Add the nuts to a food processor and pulse until small. Add a little of the water and pulse a couple more times. Add this and the rest of the water to a bowl. Soak for 3 to 4 hours. When done, pour this mixture through a piece of cheesecloth or fine sieve. Give a nice squeeze. Mix back together and steep for another 2 hours or so. Strain and squeeze again but this time into a pot. Add the sugar to the nut liquid and bring to a boil over medium heat. Reduce to low and simmer for 5 more minutes.

Yield: About 2 cups syrup

Reserve: Rinse and refrigerate the nuts and use in cookies, muffins, bread, or oatmeal

Keeps: About a month in refrigerator, shake before serving

Consider: 2 tablespoons in a glass of milk or in coffee drinks