Take your next breakfast from standard to gourmet with this super quick and easy Apple Cider Syrup. In just 5 minutes, you can whip up this rich cider syrup that’s perfect for drizzling over pancakes or French toast casserole.
5 Minute Apple Cider Syrup
When I see the first jug of apple cider in the grocery store, I know my favorite drinking season has officially begun. From Autumn Sangria to Apple Cider Cocktails to Apple Cider Floats, I can’t resist a good mapley, spiced, apple inspired drink.
In just 5 minutes, our favorite fall drink can also be transformed into a sweet and tangy apple cider syrup. This fantastic concoction is the so-called “icing on the cake” of our Apple Cinnamon Pancakes, but it’s also an excellent topping for ice cream, French toast, and coffee drinks. Read on to learn just how easy it is to make!
Just 4 Ingredients
- Apple cider– Grab some cider from the grocery store or your favorite orchard. Pasteurized or unpasteurized both work.
- Brown sugar– The syrup doesn’t need a lot of additional sweetness, but a touch of brown sugar perfectly tames the tang of the apple cider.
- Cornstarch is used to thicken the cider into a pourable syrup consistency.
- Pinch sea salt– Like salted caramel sauce, our favorite sea salt is the sumpin sumpin that keeps you coming back for more.
How to Make Apple Cider Syrup
- Whisk. In a small saucepan, whisk together the cider, cornstarch, and sugar.
- Boil. Bring mixture to a boil, and continue to cook, whisking often, until mixture is thickened, about 2 minutes.
What to Look for When You’re Making Cider Syrup
This syrup thickens really quickly, so it’s important to keep an eye on it the whole time it’s cooking.
You’ll know the mixture is done when it coats the back of a spoon and doesn’t just run off.
When the mixture is boiling, it will look thinner, but the syrup will thicken as it cools. Remove it from heat when it coats the back of a spoon, but is still on the thinner side.
Make Ahead, Storage, and Reheating Instructions
This syrup keeps well stored in the fridge for up to 2 weeks. Reheat the syrup in the microwave, giving it a whisk every 20 seconds.
Apple Cider Syrup vs. Boiled Cider
Some people might use these two terms interchangeably, but boiled cider is actually quite different from the syrup you see here. Boiled cider is made by boiling apple cider down until it’s thick and condensed, a process which takes several hours. It can then be incorporated into baked goods or frostings for an intense apple flavor.
This syrup, on the other hand, is thickened with cornstarch in just a few minutes and designed to be used as a topping rather than an ingredient in other things.
Ways to use Apple Cider Syrup
It would also be lovely with our Almond Crusted French Toast.
We also love to stir some syrup into homemade lattes or use it as a topping for ice cream (especially with a sprinkling of granola! So good!).
- 1 cup apple cider
- 2 Tablespoons brown sugar
- 1 Tablespoon cornstarch
- Pinch sea salt
- In a small saucepan, whisk together cider, cornstarch, and sugar.
- Bring mixture to a boil, and continue to cook, whisking often, until mixture coats the back of a spoon, about 2 minutes. Remove from heat and stir in salt.
The cider syrup will thicken as it cools. To reheat, place in the microwave in 20 second increments, whisking well after each one.
Cooled syrup can be stored in the fridge for up to 10 days.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 0g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.