Spicy Maple Syrup

Name: Spicy Maple Syrup
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Yield: 8 servings
Cuisine: american
Ingredients: 0.5 cup maple syrup (pure, preferably dark grade); 1 pcs red chili (fresh, slit lengthwise, seeds intact for heat); 1 pinch black pepper (freshly cracked); 1 pinch salt

RATING

4.2/5(27)

TASTE SCORE

9/10

A bold, sweet-and-spicy drizzle that transforms pancakes, fried chicken, or roasted vegetables. Real maple syrup gets a kick from fresh chili and a touch of black pepper, creating a versatile condiment ready in just 5 minutes.

PREP

COOK

SERVES

1 TBSP

52 cal

SERVINGS

INGREDIENTS

For 8 servings

½ cupmaple syrup · pure, preferably dark grade1 pcsred chili · fresh, slit lengthwise, seeds intact for heat1 pinchblack pepper · freshly cracked1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein0g · 0%

Carbs13g · 100%

Fat0g · 0%

Fiber0g

Sugar12g

Saturated fat0g

Cholesterol0mg

Sodium21mg

Potassium44mg

Phosphorus1mg

How we calculate →

METHOD · 5 STEPS

prep · ~1 min
Gather and measure all ingredients.
Measure out the maple syrup, slit the chili lengthwise keeping the stem intact, and have the black pepper and salt ready.
simmer · ~3 min
Warm the maple syrup with the chili.
Pour the maple syrup into a small saucepan. Add the slit red chili. Place over low heat and warm gently for 2 to 3 minutes. Do not let it boil — you only want to infuse the chili flavor without reducing the syrup too much.
TIPLow heat prevents the syrup from foaming up and boiling over.
mix · ~1 min
Season with pepper and salt.
Remove the saucepan from the heat. Add the pinch of freshly cracked black pepper and the pinch of salt. Stir with a spoon until fully dissolved.
rest · ~1 min
Let the syrup steep for a minute, then remove the chili.
Let the syrup sit off the heat for about 1 minute to deepen the spice infusion. Fish out the chili pepper with the spoon and discard it, or leave it in the bottle for a stronger kick over time.
TIPLeaving the chili in the storage jar makes the syrup progressively spicier.
serve
Serve warm or transfer to a jar for later.
Drizzle immediately over pancakes, waffles, fried chicken, or roasted sweet potatoes. To store, pour into a clean glass jar, let cool completely, and keep refrigerated for up to 2 weeks.
TIPGently reheat refrigerated syrup in a warm water bath or microwave for 15 seconds.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use the back of a knife to bruise the chili before adding it to release more capsaicin for deeper heat.
2
Switch off the heat the second you see tiny bubbles form around the chili—boiling will caramelize the syrup too quickly.
3
For a milder syrup, remove the chili seeds and white pith before steeping.
4
Store in a sterilized jar with a tight lid to prevent the syrup from absorbing fridge odors.
5
Gently reheat refrigerated syrup in a warm water bath; never microwave on high or it will foam and scorch.

RECIPE VARIATIONS

Adapt it for your goals.

smoky chipotle

Smoky chipotle

Replace fresh red chili with 1 dried chipotle pepper (rehydrated and slit) to add a rich, smoky heat that pairs beautifully with fried chicken or grilled meats.

citrus ginger

Citrus-ginger

Add a 3-inch strip of orange zest and 2 thin slices of fresh ginger with the chili for a bright, zesty kick that lifts glazes for roasted carrots or salmon.

herbaceous

Herbaceous

After removing the chili, stir in 1 tablespoon of finely chopped fresh rosemary or thyme for an aromatic syrup that's excellent drizzled over butternut squash or baked brie.

spicy garlic

Spicy garlic

Add 1 smashed garlic clove alongside the chili for a savory, pungent layer that transforms the syrup into a superb glaze for pork chops or stir-fried greens.

HEALTH BENEFITS