Has anyone tried making vanilla bean or cinnamon infused maple syrup. How was it? Was it overpowering? I'm thinking of trying a dozen 12oz bottles of each with cinnamon sticks and vanilla bean.
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Has anyone tried making vanilla bean or cinnamon infused maple syrup. How was it? Was it overpowering? I'm thinking of trying a dozen 12oz bottles of each with cinnamon sticks and vanilla bean.
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Sounds good I was going to try one cinnamon stick per 12oz bottle and maybe a half vanilla bean per bottle and put it in as im bottling and cap it and set aside.
I do the Cinnamon and its like crack Cocaine. I use 1 stick per quart and that was very popular so I now sell 1/2 stick per quart. Now dont even try braking them so get out the sawzal with metal blade or your band saw.
Sounds good I think I'll give it a try!
I cooked the cinnamon sticks in the syrup for about 15 minutes. I was then able to cut them with a scissors.
I saw some for the first time over the weekend and the cinnamon infused syrup had 2 sticks about 4" long in a 12 oz. bottle and the vanilla infused syrup had 1 stick (1/4" dia, 3" long stick kind of like the cinnamon sticks) per 12 oz. bottle. When I looked it up online, it looks like they just put the whole vanilla bean pod and all in the syrup bottle. We made some coffee infused syrup this year but haven't tried it yet.
What I do is put a stick in half gallon Mason jars and let sit for a couple months When I want to bottle I dump it into the bottler and check the flavor. It can get overpowering so I add other syrup to reduce the intensity of the cinnamon flavor to a level that a I like. I have put sticks in quarts and the flavor continues to get stronger as long as the stick is in it.
I pulled 12 qts of syrup off my evaporator into a stock pot. I then put 12 cinnamon sticks into the hot syrup and let it sit for 1 week in the refrigerator. After the week was up, I reheated the syrup to bottling temp of 190 deg and poured the syrup/cinnamon sticks into my water jacket filter/bottler. I now have 24 pints of cinnamon infused syrup that are sealed.
I opened one about 2 weeks ago and poured some over vanilla ice cream and it was VERY GOOD!!!! However, last night i grabbed that same pint out of the refrigerator and poured some over more vanilla ice cream, but it seemed to have lost a lot of the cinnamon flavor.
Obviously I do not have the cinnamon sticks still in the jars as they were filtered out, nor do i want to have the 'looks of a cinnamon stick soaking in my jars of syrup', but is it possible that flavor can dissipate like that??
Did you try out the coffee infused yet?Quote:
Originally Posted by minehart gap
I'm was considering dumping some fresh ground beans into my draw if pot to marinate through a day of cooking then run it through the filter press. Will a few hours of contact offer appreciable flavor?
What is the recommend time for the vanilla bean and cinnamon stick need to sit in a quart of syrup before you taste the vanilla or cinnamon in your syrup. Should I wait a month before tasting or it more like several months. I do not want to break the seal of my canning jar to sample to find out I should have waited little longer? On the other hand esp the cinnamon I do not want too wait too long as afraid the cinnamon will be too strong.
Depends upon the temperature of the syrup, how much of the material you use to infuse, and the volume of syrup.
The process that worked well for us was to heat the syrup in a canning rig, pumped it out the faucet and back into the canner going through a cone filter containing the infusing material (coffee beans, vanilla beans, etc.). Just let it run until you get the flavor you like. Typically you want to make it STRONGER than you think is necessary, and then dilute (with regular syrup) back to the intensity of flavor you like. This process takes only a few hours rather than waiting for months and trial and error. Plus it's hot and ready to can as soon as you find the flavor intensity you want.
Good to know. I would have never thought of doing it this way.
I hope you are having a good Holiday, and are ready for 2020 to be over with.
I was wondering, what kind of pump did you use to do this? my wife and i have made cinnamon by leaving the stick in the jars for several months, but we would love to be able to sample it before packaging to make sure that it is what we would like.
also, how did you flavor it with coffee and what method and beans did you use for the vanilla?
Quote:
Originally Posted by DrTimPerkins
Just a small electric pneumatic pump (2 gal/min) circulating syrup through a sieve or filter sock with infusion material until desired taste ingenuity achieved. We got organic vanilla, coffee or cinnamon via Amazon.
I think seeing the cinnamon stick or coffee beans in the syrup (or honey) is part of the appeal for people who want that. What are the concerns with that vs. infusing during the bottling process? Too much flavor over time? Could a half stick or quarter stick eventually impart all of its flavor and plateau?
Sorry, I missed this question. Yes, we have tried it and it is delicious. Over vanilla ice cream it tastes like Bailey's Irish cream. And at our last 2 showes we sold out by mid-day. We are also making cinnamon infused syrup and vanilla infused syrup.Quote:
Originally Posted by 1arch
I have tried all different methods to make these and believe that the best is to put the coffee beans or cinnamon stick or vanilla bean in the hot syrup when bottling then just let it sit for 3 months. That seams to be the majic length of time to impart the flavor.
Dr. Tim, what beans did you use? My wife and I are looking at doing this to our syrup this year.Quote:
Originally Posted by DrTimPerkins
We used this https://www.amazon.com/dp/B01F563CV2...748420_TE_item , but only because we are organic-certified. Almost any high-quality vanilla beans would likely work just fine.Quote:
Originally Posted by thomashansen871
What pump did you use? I was goimg to use my filter press, but I see you say hours. Do you have a link to the pump?
We use a small electric diaphragm pump for transferring syrup out of the barrel and for circulating during infusions. Make sure to use a no-lead pump, otherwise you'll be adding lead to the syrup each time it passes through the pump.