Pumpkin spice is big thing in the fall, but anything that has an aroma of cinnamon, cloves, cardamom, and all spice paints a picture of multi-colored leaves falling. Now imagine that flavor in a Fall Spice Infused Maple Syrup.
Use it in coffee, tea, apple cider, on pancakes or waffles, you can even drizzle it in a cocktail or on baked apples!
How Do You Make Spice Infused Maple Syrup?
There are lots of methods including cooking it on the stove, in a slow cooker, or even with sous vide. In all these methods you are using heat to help speed up the infusion process.
But we’re going to infuse our maple syrup the quickest way – in your Instant Pot!
In this recipe, we’re using whole fall spices, but you could infuse with berries, bourbon, coffee, or even citrus if you wanted to.
How Do You Use an Instant Pot to Infuse Maple Syrup?
Because maple syrup is thick we will put it in a mason jar inside your Instant Pot. That way we can add water to the bottom of the Instant Pot liner which will allow it to come up to pressure.
We’ll fill the mason jar with maple syrup and spices, cover it up with foil, and cook to speed the infusion process.
Make sure to let the contents cool before you strain out the whole spices. That will add some extra flavor to the syrup.
How Could You Use Infused Maple Syrup?
- Mix it with apple cider hot or cold
- Use it to sweeten a fall cocktail – try whiskey, rum, or rye
- Sweeten baked apples or a pear crisp with the syrup
- It makes a heavenly coffee with a little oat or hazelnut milk
- Try it in tea too, black or herbal
More Recipes to Try
- Vegan Instant Pot Split Pea Soup with Sweet Potatoes and Navy Beans
- Instant Pot Lentil Vegetable Soup
- Vegan Instant Pot Mushroom Dirty Rice
- Instant Pot Vanilla Peach Chia Jam
Fall Spice Infused Maple Syrup
Equipment
Ingredients
- 1 cup maple syrup
- 10 cardamom pods
- 8 allspice berries
- 7 cinnamon sticks
- 6 cloves
- 1 1/2 cups water
Instructions
- Place all the ingredients to a glass mason jar and cover with foil. You can put parchment under the foil if you don’t want it to come into contact with your syrup.
- Add the water to your Instant Pot liner and then put the rack in that came with it.
- Put the mason jar on the rack. Cook on high pressure for 30 minutes.
- Let the pressure release naturally. Once the jar is cool, pour the contents through a fine mesh strainer and then put in a storage jar.
- Store in the jar in the fridge.
Sarah says
I love pure maple syrup and the idea of infusing fall flavors is blowing my mind. I want to make this now and drizzle it over pancakes, waffles, french toast, chai desserts, and baked apples… the options are endless!!
Kristina says
Mmm hmm, anything with cardamom I will love! I usually make your pumpkin coconut caramel all season long, but this is definitely happening next!
Connie says
Would you have to change the cook time if you did more than one jar? Or how would you recommend making more than 1 batch?
Kathy Hester says
It should stay about the same time unless it was very crowded and then maybe add 5 minutes.
Connie says
Do you have an direction or insight on if you wanted to do a stove top method?
Jennifer says
Silly question, but is the 1.5 cups water being added to the maple syrup mixture, or is it separate being added to the pot. I’m adapting this to make the Juniper syrup I miss so much, but I’d rather use maple syrup!
Kathy Hester says
It’s in the bottom of the pot and the maple syrup mixture is in a canning glass jar. Without the water the cooker won’t come. up to pressure. I hope this helps!
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