Easy Maple Latte

Ingredients:

  • 6oz brewed coffee (we used Wonderstate’s Flyway and loved it)

  • 1/4 cup milk

  • 1 1/2 Tablespoon Bourbon Barrel Aged Maple Syrup

  • Tiny pinch of cinnamon for garnish

Directions:

Heat milk (either stove top or microwave) to just under boiling. Put warm milk in a leak-proof container and shake for 30 seconds until frothy.

Combine Bourbon Barrel Aged Maple Syrup and coffee in a mug, stir. Top with frothy milk and pinch of cinnamon.

Enjoy!

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Bourbon Barrel Maple Au Lait

One of our all time favorites for cold weather, this delicious Bourbon Barrel Aged Maple Au Lait recipe is simple, satisfying, and a hit with both kids and adults.

ingredients:

6-8 oz whole milk

1 oz bourbon barrel aged maple syrup

dash of cinnamon and nutmeg for garnish

directions:

combine milk and maple in a small sauce pan. Heat over medium , stirring gently until milk is “scalded” ( just before a full boil) remove from heat, pour into a cozy mug, and garnish with a sprinkle of cinnamon and nutmeg.

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Maple Elderflower Cocktail

Elderflower tea

50 grams of dried elderflowers

3 cups of water at 70 degrees Celsius

Mix water and elderflowers and stir for 3.5 minutes lightly bruising the flowers against the side of the bowl

strain Elderflowers out of the tea.  Let the tea cool before using if you want it to be at it's best in a cocktail.  

Elderflower Maple cocktail

5 oz of Elderflower tea

1 oz of gin

1 oz of Bourbon Barrel aged Maple Syrup

.5 oz of lemon juice

Combine everything into a cocktail shaker with ice.  Stir until shaker is chilled.  Pour cocktail out into a glass of your choice, and enjoy this light refreshing drink on a hot summer day.  


B&E's Haymaker's Punch

Haymaker’s Punch, also known as switchel (and about 500 other names) is an absolute must in our homes in the summer time. The best thing about this recipe (besides the amazing flavor) is how versatile it is: basically apple cider vinegar + maple + water and then any other elements you may want. This recipe is for a lemon ginger punch, but feel free to experiment with whatever flavors call to you in the summer heat!

INGREDIENTS:

1 Tbs ginger, peeled and chopped
juice from one large lemon
1/4 cup bourbon barrel aged maple syrup
1/4 cup apple cider vinegar
water or soda water

DIRECTIONS:

Combine chopped ginger, lemon juice and vinegar in a blender and blend on medium until ginger is a fine pulp. Strain to remove large ginger pieces, then add syrup and stir. In a glass with plenty of ice scoop in about 1/4 of haymaker’s mix and top with water or soda water, drink, and immediately feel refreshed!

Blackberry Basil Lemonade

So much YES for this summery drink. So this is not the simplest recipe (check out the Maple Sour if you’re looking for a 3 ingredient stir and drink super-star) but it is every summery flavor I’ve been craving, all rolled into one perfectly balanced drink. Best to start making this drink as soon as your basil and blackberries are ripe, because you’ll want to drink it for as much of summer as possible!

Ingredients:

  • 1 cup B&E’s Maple Syrup ( I like the added richness of the Bourbon Barrel line myself)

  • 1/2 cup blackberries + a few for garnish

  • 2 fresh lemons + a wheel for garnish

  • 2 fresh limes

  • 1/2 cup basil, lightly packed + a few sprigs for garnish

  • 2 oz your favorite gin

  • 3 oz soda water

  • ice

Directions:

First, cut your lemons and limes in half, and squeeze the juice into a bowl, mixing the two together to create a citrus blend.

Next comes the blackberry basil syrup. To make this, measure out 1/3 of a cup of citrus, and combine in a small saucepan with 1 cup maple syrup, black berries, and half the basil(1/4 cup). Bring up to a boil and cook simmer for 5 minutes, stirring and gently mashing the berries as they soften. After 5 minutes, take off heat and add remaining half of basil. Stir and gently mash the fresh basil until it is lightly wilted. Let cool, then strain with a colander or cheesecloth to remove seeds, skins and leaves.

In a highball, mason jar, (or in my case Grandma Bean’s old cocktail stemware) combine ice, 2 oz of remaining citrus blend, 2 oz blackberry basil syrup, 2 oz gin. Stir lightly, then add 2-3 oz soda water. Garnish using as much of your delicious bounty as you’d like, and savor on a hot day!

The remaining blackberry basil syrup can be stored in the refrigerator or freezer until you’re ready for your next round of cocktails.

Barrel Aged Maple Apple Cider (serves 6)

Barrel Aged Maple Apple Cider (serves 6)

·       6 cups Apple Cider

·       ¼ cup Bourbon Barrel Aged Maple Syrup

·       6 cloves

·       2 cinnamon sticks

·       2 Tablespoons apple cider vinegar

·       1 inch ginger, diced

·       ¾ cup bourbon (optional)

Combine the apple cider and maple syrup into a saucepan and heat.Add cloves, cinnamon, vinegar and ginger.Simmer for 20 minutes, then strain out the spices, then add bourbon if desired.Serve hot, garnish with a cinnamon stick and apple slice.