Almond Buttermilk Syrup

Almond Buttermilk Syrup

Source: Crystal R.

Once I tried this syrup, I was hooked! I'll take it over maple any day. I double the recipe for my family and skip the almond extract most of the time for a traditional buttermilk syrup!

Ingredients:

1/2 cup butter

1 cup sugar

1 cup buttermilk

1 tblsp light corn syrup

1 tsp baking soda

2 tsp vanilla extract

1 tsp almond extract (optional)

Preparation:

Melt the butter in a sauce pan. Add sugar, buttermilk, and corn syrup; bring to a boil over medium heat. Let boil for 4 minutes. Removed from heat; stir in baking soda, vanilla and almond extracts. {Leave out the almond extract if you prefer a traditional buttermilk syrup.} Syrup will grow and froth up. Serve warm over French toast, pancakes, or waffles. 

Buttermilk syrup will stay good for about 2-3 weeks in the fridge. Reheat buttermilk syrup in the microwave or on the stove top.

4 Servings

Recipe Variations:

 One way to change things up is to try different extracts. Rather than vanilla, add coconut extract, or do half vanilla and half coconut. You can also try orange extract, etc.

Spices can also be added to it. Add 1/4 teaspoon of cinnamon for an extra layer of flavor. A little cloves or nutmeg would also be so delicious!

Swap the white sugar for brown sugar for an extra deep caramel/molasses flavor.

Finally, buttermilk syrup can also be used as a topping over ice cream, apple pie, oatmeal, crepes, cinnamon rolls or apple crisp. It also makes a fabulous dip for sausage dunkers or french toast sticks.