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Syrup: Vanilla-Bourbon Maple Syrup

Source of Recipe

From "Pure Vanilla" by Shauna Sever
"Even though Madagascar Bourbon vanilla has nothing to do with liquor, you wouldn't know it from the magical way vanilla pairs with that dark, heady booze. Something really special happens when you combine these two rich, complex flavors with pure maple syrup. It elevates breakfast to a whole new level."


Pour ½ cup bourbon into a small saucepan.
Add 2 vanilla beans, split lengthwise. Bring to a boil over high heat and continue boiling until bourbon is reduced by half.

Stir in 1½ cups pure maple syrup (I like dark grade A amber) and a pinch of salt. Remove the pod and scrape the caviar into the syrup or, if you like, leave the pods in the syrup so the vanilla flavor intensifies over time.


Makes about 1¾ cups


• Keep a jar of Vanilla-Bourbon Maple Syrup in your kitchen and you'll be prepared to make any brunch special. Or add a label and a ribbon bow for giving to friends.