Nutmegsyrup Recipes

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NUTMEG SYRUP



Nutmeg Syrup image

A delicious syrup to serve over pancakes or waffles or whatever else you'd like. Recipe is from Simple and Delicious.

Provided by CookingONTheSide

Categories     Breakfast

Time 15m

Yield 2 1/3 cups

Number Of Ingredients 8

1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cold water
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon rum extract (optional)

Steps:

  • In large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in butter, vanilla and rum extract, if desired.

Nutrition Facts : Calories 452.6, Fat 10.1, SaturatedFat 6.4, Cholesterol 26.2, Sodium 74.8, Carbohydrate 91.8, Fiber 0.8, Sugar 86, Protein 0.8

NUTMEG SYRUP



Nutmeg Syrup image

"I'm a music teacher and I made this for a teachers' breakfast. It was heartily received! The nutmeg adds a rich homey flavor." Rochelle Felsburg - Fredericksburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2-1/3 cups.

Number Of Ingredients 8

1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cold water
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon rum extract, optional

Steps:

  • In a large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and extract if desired.

Nutrition Facts : Calories 88 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.

NUTMEG SYRUP



Nutmeg Syrup image

Warm nutmeg syrup tastes great drizzled over frozen vanilla yogurt, pancakes or waffles. The longer you heat the sugar-water mixture, the more the liquid evaporates - and the thicker, more concentrated the syrup. There is a point of no return, however, when you end up with hard, brittle, pseudo-candy, so don't walk away from the stove when preparing this. If you want a really dark-colored syrup, use dark brown sugar; for a golden, maple syrup shade, use light brown sugar. From the "Caribbean Light" cookbook.

Provided by FLKeysJen

Categories     Sauces

Time 35m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 3

2 cups water
1 cup dark brown sugar or 1 cup light brown sugar
3 nutmeg, cut in half

Steps:

  • In a small saucepan over medium-high heat, combine all ingredients.
  • Bring the mixture to a light boil, then reduce the heat just enough to keep it at full simmer.
  • Keep small, gentle bubbles breaking the surface, not a rolling boil.
  • Simmer for 30 minutes, until the syrup is thick enough to coat the back of a spoon.
  • Remove from the heat; the syrup thickens as it cools.
  • When cool, store in the refrigerator in a clean glass jar or bottle with a lid, or a plastic squirt bottle.
  • If you like, you can leave the nutmegs in (they look nice!) and they will add more flavor during storage.

Nutrition Facts : Calories 103.7, Sodium 11.9, Carbohydrate 26.8, Sugar 26.5

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