Infused Maple Syrup
Maple syrup is already a finished product, which makes it the easiest breakfast edible there is: warm it slightly, whisk in a measured amount of infused oil, and bottle it. No baking, no batter, and the dose rides in a tablespoon you were going to pour anyway.
By Canabee Kitchen
Photo by Tamas Pap on Unsplash
Ingredients
Makes 8 servings, about 32 mg THC in the whole batch
Instructions
- 1
Warm the syrup
Warm the maple syrup in a small saucepan over low heat until it is warm to the touch, about two minutes. It should never simmer; hot syrup burns off the dose and scorches the maple.
3 min - 2
Whisk in the oil
Off the heat, add the melted infused coconut oil, lecithin and salt. Whisk for a full minute until the oil is completely invisible.
- 3
Bottle and label
Pour into a clean jar. This makes about 16 tablespoons; count a serving as two tablespoons and write the milligrams per serving on the lid. Keep it in the fridge and warm the jar in hot water before pouring.
Tips from the kitchen
- Shake or stir before every pour so the oil has not risen to the top.
- Two tablespoons is a generous pancake pour. If you are a light pourer, count the serving as one tablespoon and halve the number on the label.
- Pairs with the infused pancakes recipe if you want the dose in the syrup instead of the butter, never both.
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Read next
The technique and the math behind this recipe.
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