Whether or not your local weather forecast agrees, our calendars tell us that it's officially spring! We don't know about you, but we think time is flying by this year. As we approach Easter and plan our brunch menu for the day, we decided to share a recipe that's just a little outside of the box! You know we like to spice things up here at Saucy Mama. We received this syrup recipe from our friend Christie at Girls Can Grill, who's queen of the campfire...and of course the barbecue (seriously- check out her grill competition wins). This syrup features Saucy Mama Chipotle Mustard - yes, mustard - and pairs perfectly with her Pulled Pork Dutch Baby. This is a delicious sweet and savory pairing that is sure to bring a twist to your traditional Easter brunch!
Cinnamon Chipotle Maple Syrup
1 tsp. olive oil
½ cup white onion, minced
2 cloves garlic, minced
¾ cup pure maple syrup
¼ cup cinnamon whiskey
2 tablespoons soy sauce
1 tsp. Saucy Mama Chipotle Mustard
Heat the olive oil in a saucepot over medium-high heat. Add the onions and garlic, and sauté until tender. Add the remaining ingredients and boil for 10 minutes.
Strain through a sieve into a pitcher or decanter. Serve with waffles or pancakes.