Maple Milk Recipes

CANADIAN MAPLE MILK FROM ONTARIO

Steps:

• Mix together with a handheld drink mixer so that it gets bubbly.
• Enjoy!

MAPLE PECAN MILKSHAKE

Steps:

• Add the ice cream, almond milk, 1/4 cup of the maple syrup and half of the pecan clusters to a blender and pulse until mostly smooth; there will be still some pecan cluster pieces. Divide among 4 glasses and sprinkle with the remaining maple syrup and pecan clusters.

MAPLE OAT MILK COLD BREW

Steps:

• For the cold brew: Combine the coffee, crushed cardamom pods, salt and water in a large pitcher and stir well to combine. Place in the refrigerator to steep for 18 to 24 hours.
• Meanwhile, for the maple oat milk: Combine the oats, water, 2 tablespoons of maple syrup, vanilla and salt in a blender. Blend on high for 20 to 30 seconds, or until smooth and creamy. Do not process for over 30 seconds as that may cause the oats to give up too much starch, which will change the texture.
• Strain the oat milk once through a fine mesh sieve and then a second time through the same sieve lined with cheesecloth or a clean kitchen towel. Allow the milk to slowly strain through the towel, gently stirring if needed. Avoid pressing or squeezing the oat milk to maintain the proper texture.
• Adjust the sweetness of the oat milk with another 1 or 2 tablespoons of maple syrup, if desired. Transfer to a jar or bottle and place in the fridge until ready to use.
• When the coffee is brewed, strain it through a fine mesh sieve to remove most of the coffee grounds. Line the sieve with a few layers of cheesecloth or a clean kitchen towel and pour the cold brew through the lined sieve one or two more times to remove any remaining grounds.
• Serve the cold brew over ice and pour over some maple oat milk to taste, leaving any oat milk sediment at the bottom of its container.

MAPLE MILK

Steps:

• Combine in a glass.

MAPLE MILK BREAD

Steps:

• Make the tangzhong: In a medium pot, whisk together the bread flour and milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture not unlike mashed potatoes or grits, 2 to 3 minutes. You may see lumps at first, but as you continue to whisk and the flour cooks, your mixture will smooth out.
• Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour. Cover the pot with a lid and let sit in a warm place to proof and hydrate until doubled in size, 1 to 2 hours.
• To knead by hand, keep ½ cup/72 grams bread flour next to you. Dust a clean work surface with some of the flour and turn the dough out onto the surface. Dust some more flour on top of the dough and on your hands, and knead the dough into a ball using both hands. As you start to feel the dough get sticky, add more of the flour. The goal here is to not use more than that ½ cup of flour to knead the dough and, at the same time, to develop enough gluten in it so that it's no longer sticky, 5 to 7 minutes. Alternatively, knead with a stand mixer: Transfer the dough from the pot to the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low speed for 15 minutes; it will become pretty sticky and cling to the bowl. Turn the dough out onto a floured surface. Dust some more flour on top of the dough and on your hands, and form the dough into a ball using both hands, adding more flour as needed.
• Grease a 9-by-5-inch loaf pan with cooking spray. Cut the dough in half with a knife, then flatten each piece using your hands, pulling the corners of each piece up and over the center, all around, so that you're creating two tight balls. Twist the pulled-up edges to seal and turn the balls over so their smooth sides are facing up. Nestle the two balls side by side in the pan and let sit, covered with a clean kitchen towel, in a warm place in your kitchen until the dough balls have risen an inch above the rim of the pan, 1 1/2 to 2 1/2 hours.
• Meanwhile, heat the oven to 350 degrees. Bake the bread until the crust is dark brown and an instant-read thermometer inserted in the center reads 185 to 190 degrees, 40 to 45 minutes.
• Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There's nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.

MAPLE-CURRY CHICKEN

Steps:

• Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
• Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.