Chef's Table

Barley Malt Maple Syrup

An infused pure maple syrup with liquid malt extract, and a vanilla bean, creating a Barley Malt Maple Syrup, perfect for pancakes, waffles or drizzled over biscuits or a bowl of oatmeal.

CourseBreakfast, Brunch
CuisineBeer Cuisine
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionSyrup
Cooking MethodBaking with Beer, Cooking with Beer, Cooking with Home Brew Ingredients
BreweryBeer, Beer & More Beer

Servings	Prep Time
1/2cup	5minute

Cook Time

45 – 60:00minute

Servings	Prep Time
1/2cup	5minute

Cook Time

45 – 60:00minute

Ingredients

1/2cup maple syrup, grade bthe real stuff…
2tablespoon liquid malt extract, (LME)such as one of these from Beer Beer and More Beer
1each vanilla beansplit in half with the seeds scraped into the jar, with the pod added too.

Instructions

Sous Vide Method:

In an 8 ounce canning jar, add the maple syrup and liquid malt extract of choice and prepared vanilla bean. Seal with a side and place into a 180°F | 82°C water bath and let cook for an hour. This will fully infuse the syrups together and it is ready to serve. this method can easily be scaled to a larger quart size, making this your staple for any breakfast treat needing syrup.

Quick and Easy Method:

Take a jar that is 8 ounces in size and add in the maple syrup, liquid malt extract (LME) and place into the microwave for 45 seconds on high. Add the 1 teaspoon of bourbon based vanilla extract, seal the jar and shake for 30 seconds. The syrup is ready.
Store this Barley Malt Maple Syrup in the refrigerator and it will last for a month, with no issues. This recipe can be scaled to the size you need. Figure 1 – 2 tablespoons per serving for guests.

Recipe Notes