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Chamomile and Vanilla Maple Syrup Recipe

This chamomile and vanilla infused maple syrup is well worth waiting the 2 weeks it takes to infuse. Store it in the fridge for adding to pancakes and waffles or try it over fruit and vanilla ice cream. Once made, this recipe will keep for 2-3 months in the fridge.

 

You will need the following ingredients:

 

250ml maple syrup

1 tbsp dried chamomile flowers

1/8 tsp vanilla powder

 

In a jar, combine all ingredients. Seal and allow to infuse for at least 2 weeks. Shake occasionally to ensure that the chamomile and vanilla are fully covered by the maple syrup. After two weeks, strain and discard the chamomile and vanilla. Store in the fridge for 2-3 months.

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