Introduction: Jalapeno Vanilla Breakfast Syrup
I came up with the idea for this breakfast syrup when I was developing my recipe for Chicken-n-Waffles on a stick. It's absolutely delicious and will leave your palette begging for more. I infused maple syrup with Jalapeños to give it a nice bite and added some tahitian vanilla beans which give the syrup a subtle hint of sweet tabacco. This breakfast syrup is very versatile and has many uses besides waffles. Try it on pancakes, waffles, ice cream, froyo and other desserts which need a little boost. You can also use it to candy bacon or even brighten up cocktails with a few drops for an added surprise.
Jalapeño Vanilla Breakfast Syrup
1 bottle Maple Syrup
2 Tahitian Vanilla Beans
To make the syrup, rinse of the jalapeños and cut them into rings. You might want to wear gloves to avoid pepper burns. Next, use a paring knife to cut the vanilla beans right down the middle. Pour the maple syrup into a medium sized saucepan.
Scrap the beans to remove the seeds and add them to the saucepan along with the beans. Let the mixture simmer for a few minutes to infuse the heat. After 3-5 minutes, you need to strain the mixture. If you steep the peppers for too long, the mixture may be too hot (spicy). Strain the mixture into a bowl and remove the peppers.
Return the syrup along with the vanilla beans to the saucepan and simmer for an additional 10 minutes on the lowest heat possible. If the heat is too hot , the mixture will boil down and you will lose a lot of the syrup. After 10 minutes, strain the mixture one last time and discard the vanilla beans.
Pour the syrup into a decorative jar and serve warm. Keep any leftover syrup refrigerated.